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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 light cake made by the chiffon method.






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






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






4. The starchy inner portion of grain kernels.






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






6. Italian ice cream






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






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






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






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






11. Italian word for 'sherbet.'






12. (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.






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






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






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. A sponge cake made with a batter containing melted butter.






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






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






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






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






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






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






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






24. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






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

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






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






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






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






30. Fruit cooked in a sugar syrup.






31. (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.






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






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






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






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






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






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






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






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






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






41. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.






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






43. A type of sweet yeast bread with fruit.






44. 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.






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






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






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






48. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.






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






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






Can you answer 50 questions in 15 minutes?



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