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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. Eclair paste.






2. The starchy inner portion of grain kernels.






3. (1) Glazed; coated with icing. (2) Frozen.






4. French word for 'cake.'






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






6. A cake mixing method based on whipped eggs and sugar.






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






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






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






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






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






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






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






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






15. Fruit cooked in a sugar syrup.






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






17. A thick custard sauce containing eggs and starch.






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






19. (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.






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






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






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






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






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






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






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






27. (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.






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






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






30. 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.






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






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






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






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






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






36. French word for 'sherbet -'






37. Prefix in the metric system meaning 'one-thousandth.'






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






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






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






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






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






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






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






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






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






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






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






49. A light cake made by the chiffon method.






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