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






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






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






4. 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.






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






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






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






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






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






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






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






12. (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.






13. (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






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






15. A light cake made by the chiffon method.






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






17. A variety of small fancy cakes and other pastries - usually in single-portion sizes.






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






19. (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.






20. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.

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






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






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






24. Italian ice cream






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






26. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.






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






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






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






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






31. A type of sweet yeast bread with fruit.






32. A plastic triangle with toothed or serrated edges; used for texturing icings.






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






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






35. Fruit cooked in a sugar syrup.






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






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






38. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.

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






40. The browning of sugars caused by heat.






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






42. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






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






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






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






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






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






48. Prefix in the metric system meaning 'one-hundredth.'






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






50. Eclair paste.







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