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






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






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






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






5. (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.






6. 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.






7. Strong flour - such as patent flour - used for breads.






8. 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.






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






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






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






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






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






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






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






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






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






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






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






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






21. A syrup consisting of sucrose and water in varying proportions.






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






23. (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






24. Prefix in the metric system meaning 'one-thousandth.'






25. The process of beating fat and sugar together to blend them uniformly and to incorporate air.






26. (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.






27. Italian word for 'sherbet.'






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






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






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






31. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.






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






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






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






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






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






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






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






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






40. (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.






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






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






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






44. 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.






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






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






47. The metric system of temperature measurement - with 0






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






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






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