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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






19. 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.






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






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






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






23. A confection or flavoring made of nuts and caramelized sugar.






24. Eclair paste.






25. A type of biscuit or biscuitlike bread.






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






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






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






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






30. Fruit cooked in a sugar syrup.






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






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






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






35. A light cake made by the chiffon method.






36. A mixture of finely ground almonds and sugar






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






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






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






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






41. (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.






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






43. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






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






45. (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.






46. French word for 'sherbet -'






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






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






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






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