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






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






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






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






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






6. Fruit cooked in a sugar syrup.






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






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






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






10. A weak flour used for pastries and cookies.






11. French word for 'sherbet -'






12. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






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






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






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






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






17. 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.






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






19. (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






20. (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.






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






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






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






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






25. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.






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






27. (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.






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






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






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






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






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






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






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






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






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






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






38. A mixture of finely ground almonds and sugar






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






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






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






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






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






44. 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.






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






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






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






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






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






50. A type of biscuit or biscuitlike bread.