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






2. (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.






3. French word for 'cake.'






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






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






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






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






8. A type of sweet yeast bread with fruit.






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






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






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






12. 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.






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






14. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.






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






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






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






18. Italian ice cream






19. The metric system of temperature measurement - with 0






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






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






22. (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.






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






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






25. Prefix in the metric system meaning 'one-tenth.'






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






27. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.






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






29. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






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






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






32. The starchy inner portion of grain kernels.






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






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






35. 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.






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






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






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






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






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






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






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






43. A very thin French pancake - often served rolled around a filling.






44. A mixture of finely ground almonds and sugar






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






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






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






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






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






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