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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 flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.






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






3. A deep-fried item made of or coated with a batter or dough.






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






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






6. 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.






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






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






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






10. Italian word for 'sherbet.'






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






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






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






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






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






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

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






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






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






20. A very thin French pancake - often served rolled around a filling.






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






22. The chemical name for regular granulated sugar and confectioners' sugar.






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






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






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






26. A dessert made of layers of puff pastry filled with pastry cream.






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






28. French word for 'cake.'






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






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






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






32. The metric system of temperature measurement - with 0






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






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






35. A thick custard sauce containing eggs and starch.






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






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






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






39. (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.






40. Eclair paste.






41. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.






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






43. 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.






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






45. (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






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






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






48. (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.






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






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






Can you answer 50 questions in 15 minutes?



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