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






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






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






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






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






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






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






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






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






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






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






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






13. A thick custard sauce containing eggs and starch.






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






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






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






17. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






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






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






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






21. A type of biscuit or biscuitlike bread.






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






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






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






25. A liquid that is thickened or set by the coagulation of egg protein.






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






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






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






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






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






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






32. French word for 'sherbet -'






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






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






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






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






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






38. The browning of sugars caused by heat.






39. Eclair paste.






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






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






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






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






44. A light cake made by the chiffon method.






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


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






47. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.






48. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






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






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