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






2. (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.






3. A light cake made by the chiffon method.






4. A type of biscuit or biscuitlike bread.






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






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






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






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






9. A dessert made of layers of puff pastry filled with pastry cream.






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






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






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






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






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






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






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






17. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.






18. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






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






20. The browning of sugars caused by heat.






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






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






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






24. Eclair paste.






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






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






27. The starchy inner portion of grain kernels.






28. 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.






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






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






31. 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.






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






33. A type of sweet yeast bread with fruit.






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






35. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.






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






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






38. A weak flour used for pastries and cookies.






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






40. (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.






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






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






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






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






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






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






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






48. French word for 'sherbet -'






49. Italian word for 'sherbet.'






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