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






2. (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.






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






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






5. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.






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






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






8. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.






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






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






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






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






13. 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.






14. The starchy inner portion of grain kernels.






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






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






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






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






19. A thick custard sauce containing eggs and starch.






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






21. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.






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






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






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






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






26. French word for 'sherbet -'






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






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






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






30. (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.






31. Italian ice cream






32. Eclair paste.






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






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






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






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






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






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 Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






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






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






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






43. 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.






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






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






46. A type of biscuit or biscuitlike bread.






47. A sponge cake made with a batter containing melted butter.






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






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






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