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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. A method of molding a piece of dough into a round ball with a smooth surface or skin.






2. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






3. A fruit or vegetable puree - used as a sauce.






4. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.






5. A sponge cake made with a batter containing melted butter.






6. A rich egg bread - often made as a braided loaf.






7. To sprinkle thoroughly with sugar or another dry powder.






8. A confection or flavoring made of nuts and caramelized sugar.






9. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






10. A type of cake made of meringue (egg whites and sugar) and flour.






11. Prefix in the metric system meaning 'one-hundredth.'






12. A custard baked in a mold lined with caramelized sugar - then unmolded.






13. A type of biscuit or biscuitlike bread.






14. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






15. The metric system of temperature measurement - with 0






16. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






17. The colored outer portion of the peel of citrus fruits.






18. A rich cream made of sweet chocolate and heavy cream.






19. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






20. A thick custard sauce containing eggs and starch.






21. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.






22. A cookie mixing method in which all ingredients are added to the bowl at once.






23. A syrup consisting of sucrose and water in varying proportions.






24. A mixture of finely ground almonds and sugar






25. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.






26. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






27. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






28. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.






29. Italian word for 'sherbet.'






30. Cocoa that has been processed with an alkali to reduce its acidity.






31. A very light - flaky pastry made from a rolled-in dough and leavened by steam.






32. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






33. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.






34. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






35. Heat-treated to kill bacteria that might cause disease or spoilage.






36. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






37. A cookie made of eggs (usually whites) and almond paste or coconut






38. The process by which starch granules absorb water and swell in size.






39. The weight of the total contents of a can or package.






40. A fruit dessert similar to a pie but without a bottom crust.






41. The basic unit of volume in the metric system; equal to slightly more than a quart.






42. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.






43. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






44. A dessert consisting of a ring of baked eclair paste filled with cream.






45. A dough high in fat - sugar - and/or eggs.






46. The starchy inner portion of grain kernels.






47. A plastic triangle with toothed or serrated edges; used for texturing icings.






48. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






49. (1) Glazed; coated with icing. (2) Frozen.






50. A sugar paste used for decorative work - Which becomes very hard when dry.