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






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






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






4. A weak flour used for pastries and cookies.






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






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






7. 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.






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






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






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






11. The starchy inner portion of grain kernels.






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






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






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






15. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






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






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






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






19. The browning of sugars caused by heat.






20. A very light - flaky pastry made from a rolled-in dough and leavened by steam.






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






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






23. A light cake made by the chiffon method.






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






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






26. (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.






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






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






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






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






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






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






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






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






35. (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.






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






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






38. Italian ice cream






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






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






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






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






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






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






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






46. (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.






47. A type of biscuit or biscuitlike bread.






48. A rich cream made of sweet chocolate and heavy cream.






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






50. The metric system of temperature measurement - with 0