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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. Italian word for 'sherbet.'






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






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






4. French word for 'sherbet -'






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






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






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






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






9. A type of sweet yeast bread with fruit.






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






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






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






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






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






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






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






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






18. (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.






19. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






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






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






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






23. A mixture of finely ground almonds and sugar






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






25. A type of biscuit or biscuitlike bread.






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






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






28. The metric system of temperature measurement - with 0






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






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






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






32. 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.






33. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






35. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






36. 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.






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






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






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






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






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






42. (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.






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






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






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






46. See Two-Stage Method.






47. (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.






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






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






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