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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 weight of the total contents of a can or package.






2. The browning of sugars caused by heat.






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






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






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






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






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






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






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






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






12. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.






13. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.






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






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






16. The process by which starch granules absorb water and swell in size.






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






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






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






20. A thin sponge cake layer spread with a filling and rolled up.






21. French word for 'sherbet -'






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






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






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






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






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






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






28. The starchy inner portion of grain kernels.






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






30. A mixture of finely ground almonds and sugar






31. (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.






32. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.






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






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






35. 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.






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






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






38. A thick - white foam made of whipped egg whites and sugar.






39. A weak flour used for pastries and cookies.






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






41. (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






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






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






44. Italian ice cream






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






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






47. A cake mixing method - beginning with the blending of flour and high-ratio shortening - followed by the addition of liquids. Also called the high-ratio method.






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






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






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