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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. German word for various types of cakes - usually layer cakes.






2. A weak flour used for pastries and cookies.






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






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






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






6. (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.






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






8. (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.






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






10. A mixture of finely ground almonds and sugar






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






12. 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.






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






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






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






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






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






18. French word for 'sherbet -'






19. French word for 'cake.'






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






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






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


23. A light cake made by the chiffon method.






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






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






26. (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.






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






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






31. Eclair paste.






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






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






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






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






36. Italian word for 'sherbet.'






37. (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






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






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






40. 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.






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






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






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






44. See Two-Stage Method.






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






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






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






48. (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.






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






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