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






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






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






4. A type of biscuit or biscuitlike bread.






5. Italian ice cream






6. The starchy inner portion of grain kernels.






7. A liquid that is thickened or set by the coagulation of egg protein.






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






9. (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.






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






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






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






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






14. (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.






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






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






17. A mixture of finely ground almonds and sugar






18. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






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






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






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






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






23. (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






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






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






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






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






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






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






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






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






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






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






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






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






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






37. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






38. The metric system of temperature measurement - with 0






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






40. (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.






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






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






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






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






45. Fruit cooked in a sugar syrup.






46. A confection or flavoring made of nuts and caramelized sugar.






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






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






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






50. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.