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






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






3. A type of sweet yeast bread with fruit.






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






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






6. A mixture of finely ground almonds and sugar






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






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






9. To sprinkle thoroughly with sugar or another dry powder.






10. French word for 'sherbet -'






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






12. (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.






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






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






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






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






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






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. A light cake made by the chiffon method.






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






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






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






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






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






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






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






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






28. A type of biscuit or biscuitlike bread.






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






30. A thick custard sauce containing eggs and starch.






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






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






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






34. (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.






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






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






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






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






39. (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.






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






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






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






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






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






45. Italian ice cream






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






47. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






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






49. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






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