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






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






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






4. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






5. (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.






6. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






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






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






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






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






11. The metric system of temperature measurement - with 0






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






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






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






15. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.


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






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






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






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






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






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






22. (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.






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






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






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






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






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






28. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






29. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.






30. See Two-Stage Method.






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






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






33. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.






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






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






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






37. A coarse - flaky meal made from whole rye grains.






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






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






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






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






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






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






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






45. The starchy inner portion of grain kernels.






46. A mixture of finely ground almonds and sugar






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






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






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






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