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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 rich cream made of sweet chocolate and heavy cream.






2. A thick custard sauce containing eggs and starch.






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






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






5. A light cake made by the chiffon method.






6. A uniform mixture of two or more unmixable substances.






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






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






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






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






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






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






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






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






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






16. The starchy inner portion of grain kernels.






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






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






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






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






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






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






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






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






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






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






27. Fruit cooked in a sugar syrup.






28. (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.






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






30. The browning of sugars caused by heat.






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






32. (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.






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






34. Italian word for 'sherbet.'






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






36. French word for 'sherbet -'






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






38. A type of biscuit or biscuitlike bread.






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






40. (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.






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






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






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






44. 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.






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






46. 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.






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






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






49. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.






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