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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 weight of the total contents of a can or package.






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






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






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






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






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






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






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






9. A form of icing made of confectioners' sugar and egg whites; used for decorating.






10. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






11. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.






12. The metric system of temperature measurement - with 0






13. A type of sweet yeast bread or coffee cake.






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






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






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






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






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






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






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






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






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






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






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






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






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






27. Italian ice cream






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






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






30. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






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






32. 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.






33. A small - dry - finger-shaped sponge cake or cookie.






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






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






36. A thick custard sauce containing eggs and starch.






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






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






39. A type of sweet yeast bread with fruit.






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






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






42. (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.






43. A light cake made by the chiffon method.






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






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






46. 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.






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






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






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






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