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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 a ring of baked eclair paste filled with cream.






2. The metric system of temperature measurement - with 0






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






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






5. The weight of the total contents of a can or package.






6. A dough high in fat - sugar - and/or eggs.






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






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






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






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






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






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






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






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






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






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






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






18. A weak flour used for pastries and cookies.






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






20. The starchy inner portion of grain kernels.






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






22. A sponge cake made with a batter containing melted butter.






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






24. A thick custard sauce containing eggs and starch.






25. (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.






26. Eclair paste.






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






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






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






30. 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.






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






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






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






34. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






35. (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.






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






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






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






39. (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.






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






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






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






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






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






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






46. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.






47. (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






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






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






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