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






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






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






5. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.






6. The basic unit of length in the metric system; slightly longer than one yard.






7. See Two-Stage Method.






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






9. 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.






10. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.






11. A type of sweet yeast bread with fruit.






12. A type of sweet yeast bread or coffee cake.






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






14. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.






15. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






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






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






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






19. A type of biscuit or biscuitlike bread.






20. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.






21. Italian ice cream






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






23. French word for 'sherbet -'






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






25. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






26. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.






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






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






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






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






31. (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.






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






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






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






35. A method of molding a piece of dough into a round ball with a smooth surface or skin.






36. Italian word for 'sherbet.'






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






38. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






39. A variety of small fancy cakes and other pastries - usually in single-portion sizes.






40. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.

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41. Fruit cooked in a sugar syrup.






42. A weak flour used for pastries and cookies.






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






44. Eclair paste.






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






46. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






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






48. A coarse - flaky meal made from whole rye grains.






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






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






Can you answer 50 questions in 15 minutes?



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