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






2. A cake mixing method based on whipped eggs and sugar.






3. See Two-Stage Method.






4. A liquid that is thickened or set by the coagulation of egg protein.






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






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






7. A deep-fried item made of or coated with a batter or dough.






8. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






9. A type of biscuit or biscuitlike bread.






10. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.


11. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






12. A very thin French pancake - often served rolled around a filling.






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






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






15. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.






16. A food made into a smooth pulp - usually by being ground or forced through a sieve.






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






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






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






20. A batter that is too thick to pour but will drop from a spoon in lumps






21. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.






22. A thick custard sauce containing eggs and starch.






23. A crisp cookie made of butter - sugar - and flour.






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






25. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






26. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






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






28. A light cake made by the chiffon method.






29. Weighing - usually of ingredients or of dough's or batters.






30. The browning of sugars caused by heat.






31. French word for 'cake.'






32. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.






33. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.






34. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






35. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






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






37. A delicate cake or pastry small enough to be eaten in one or two bites.






38. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.






39. Eclair paste.






40. A flavored sugar syrup used to flavor and moisten cakes and other desserts.






41. Italian word for 'sherbet.'






42. A small - dry - finger-shaped sponge cake or cookie.






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






44. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.






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






46. The metric system of temperature measurement - with 0






47. The starchy inner portion of grain kernels.






48. A cake mixing method involving folding a mixture of flour and sugar into a meringue.






49. Prefix in the metric system meaning 'one-tenth.'






50. A type of yeast bread or cake that is soaked in syrup.