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






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






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






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






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






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






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






8. The starchy inner portion of grain kernels.






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






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






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






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






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






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






15. 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.






16. French word for 'sherbet -'






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






18. (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.






19. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






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






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






22. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






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






24. (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.






25. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






47. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






48. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






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






50. (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.