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






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






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






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






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






6. The weight of the total contents of a can or package.






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






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






9. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






10. French word for 'sherbet -'






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






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






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






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






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






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






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






18. The browning of sugars caused by heat.






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






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






21. (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






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






23. See Two-Stage Method.






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






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






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






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






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






29. Italian ice cream






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






31. A type of biscuit or biscuitlike bread.






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






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






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






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






36. A syrup consisting of sucrose and water in varying proportions.






37. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.






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






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






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






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






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






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






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






45. (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.






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






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






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






49. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.






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