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






2. Italian ice cream






3. The process of whipping eggs - with or without sugar - to incorporate air.






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






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






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






7. A cake mixing method - beginning with the blending of flour and high-ratio shortening - followed by the addition of liquids. Also called the high-ratio method.






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






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






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






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






12. A type of sweet yeast bread with fruit.






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






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. German word for various types of cakes - usually layer cakes.






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






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






18. Strong flour - such as patent flour - used for breads.






19. The process of beating fat and sugar together to blend them uniformly and to incorporate air.






20. A light cake made by the chiffon method.






21. (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






22. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.






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






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






25. A type of biscuit or biscuitlike bread.






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






27. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






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






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






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






31. See Two-Stage Method.






32. (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.






33. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.






34. A thick - white foam made of whipped egg whites and sugar.






35. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.






36. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.






37. Prefix in the metric system meaning 'one thousand.'






38. A mixture of finely ground almonds and sugar






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






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






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






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






43. A form of icing made of confectioners' sugar and egg whites; used for decorating.






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






45. (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.






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






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






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






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






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