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






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






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






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






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






6. A mixture of finely ground almonds and sugar






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






8. A thin sponge cake layer spread with a filling and rolled up.






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






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






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






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






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






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






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






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






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






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






19. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






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






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






22. (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.






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






24. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






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






26. 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.






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






28. A paste or confection made of almonds and sugar and often used for decorative work.






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






30. 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.






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






32. See Two-Stage Method.






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






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






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






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






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






38. 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.






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






40. Italian ice cream






41. The metric system of temperature measurement - with 0






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






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






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






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






46. (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.






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






48. French word for 'sherbet -'






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






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