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






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






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






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






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






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






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






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






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






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






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






12. (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.






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






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






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






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






17. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.






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






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






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






21. Italian word for 'sherbet.'






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






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






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






25. Strong flour - such as patent flour - used for breads.






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






27. The browning of sugars caused by heat.






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






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






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






31. French word for 'cake.'






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






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






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






35. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






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






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






38. (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.






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






40. French word for 'sherbet -'






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






42. A light cake made by the chiffon method.






43. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.






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






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






46. (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.






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






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






49. A type of biscuit or biscuitlike bread.






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