Test your basic knowledge |

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






2. Prefix in the metric system meaning 'one-thousandth.'






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






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






5. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.






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






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






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






9. (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.






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






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






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






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






14. The starchy inner portion of grain kernels.






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






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






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






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






19. A syrup consisting of sucrose and water in varying proportions.






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






21. The metric system of temperature measurement - with 0






22. The browning of sugars caused by heat.






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






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






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






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






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






28. See Two-Stage Method.






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






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






31. The weight of the total contents of a can or package.






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






33. Eclair paste.






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






35. 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.






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






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






38. (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






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






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






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






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






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






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






45. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






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






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






48. The chemical name for regular granulated sugar and confectioners' sugar.






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






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