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






2. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.


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






4. 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.






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






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






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






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






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






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






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






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






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






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






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






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






17. A type of biscuit or biscuitlike bread.






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






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






20. 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.






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






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






23. The chemical name for regular granulated sugar and confectioners' sugar.






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






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






26. The browning of sugars caused by heat.






27. A thick custard sauce containing eggs and starch.






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






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






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






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






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






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






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






35. Italian word for 'sherbet.'






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






37. A mixture of finely ground almonds and sugar






38. Italian ice cream






39. Heat-treated to kill bacteria that might cause disease or spoilage.






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






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






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






43. A type of sweet yeast bread with fruit.






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






45. Fruit cooked in a sugar syrup.






46. Cocoa that has been processed with an alkali to reduce its acidity.






47. The metric system of temperature measurement - with 0






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






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






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