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






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






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






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






5. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






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






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






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






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






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






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






12. A type of sweet yeast bread with fruit.






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






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






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






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






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






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






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






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






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






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






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






24. 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.






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






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






27. A light cake made by the chiffon method.






28. See Two-Stage Method.






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






30. (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.






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






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






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






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






35. Italian word for 'sherbet.'






36. A weak flour used for pastries and cookies.






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






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






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






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






41. (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.






42. French word for 'sherbet -'






43. (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






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






45. Fruit cooked in a sugar syrup.






46. (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.






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






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






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






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