Test your basic knowledge |

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






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






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






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






5. A type of biscuit or biscuitlike bread.






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






7. A weak flour used for pastries and cookies.






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






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






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






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






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






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






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






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






16. A light cake made by the chiffon method.






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






18. Italian ice cream






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






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






21. Italian word for 'sherbet.'






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






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






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






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






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






27. (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.






28. (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.






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






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






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






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






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






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






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






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






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






38. See Two-Stage Method.






39. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






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






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






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






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






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






46. 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.






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






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






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






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