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






2. Italian ice cream






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






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






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






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






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






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






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






10. A rich egg bread - often made as a braided loaf.






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






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






13. A mixture of finely ground almonds and sugar






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






15. 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.






16. A weak flour used for pastries and cookies.






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






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






19. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.






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






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






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






23. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






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






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






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






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






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






29. A uniform mixture of two or more unmixable substances.






30. A thick custard sauce containing eggs and starch.






31. French word for 'cake.'






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






33. The starchy inner portion of grain kernels.






34. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






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






36. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.






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






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






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






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






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






43. French word for 'sherbet -'






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






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






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






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






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






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






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