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






2. A light cake made by the chiffon method.






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






4. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.






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






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






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






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






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






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






11. (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.






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






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






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






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






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


17. A weak flour used for pastries and cookies.






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






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






20. See Two-Stage Method.






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






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






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






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






25. (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.






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






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






28. A very thin French pancake - often served rolled around a filling.






29. (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.






30. A cookie mixing method in which all ingredients are added to the bowl at once.






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






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






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






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






35. Prefix in the metric system meaning 'one-hundredth.'






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






37. Fruit cooked in a sugar syrup.






38. The browning of sugars caused by heat.






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


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






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






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






43. (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.






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






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






46. (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






47. French word for 'cake.'






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






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






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