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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.






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






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






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






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






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






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






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






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






10. A custard baked in a mold lined with caramelized sugar - then unmolded.






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






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






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






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






15. See Two-Stage Method.






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






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






18. French word for 'sherbet -'






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






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






21. (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.






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






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






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






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






26. A type of sweet yeast bread with fruit.






27. A thick custard sauce containing eggs and starch.






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






29. A type of biscuit or biscuitlike bread.






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






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






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






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






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






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. Italian ice cream






37. (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






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






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






40. 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.






41. A weak flour used for pastries and cookies.






42. 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.






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






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






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






46. (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.






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






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






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






50. The metric system of temperature measurement - with 0







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