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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. To sprinkle thoroughly with sugar or another dry powder.






2. A thick custard sauce containing eggs and starch.






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






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






5. (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.






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






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






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






9. A cake mixing method based on whipped eggs and sugar.






10. Eclair paste.






11. Italian ice cream






12. French word for 'cake.'






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






14. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






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






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






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






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






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






20. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






21. Fruit cooked in a sugar syrup.






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






23. See Two-Stage Method.






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






25. A mixture of finely ground almonds and sugar






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






27. (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.






28. A light cake made by the chiffon method.






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






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






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






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






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






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






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






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






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






38. 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.






39. The browning of sugars caused by heat.






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






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






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






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






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






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






46. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






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






48. (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






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






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