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






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






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






4. A type of biscuit or biscuitlike bread.






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






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






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






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






9. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.






10. A thick custard sauce containing eggs and starch.






11. (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






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






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






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






15. A weak flour used for pastries and cookies.






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






17. A mixture of finely ground almonds and sugar






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






19. (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.






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






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






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






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






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






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






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






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






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






29. Eclair paste.






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






31. 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.






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






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






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






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






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






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






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






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






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






41. A fruit or vegetable puree - used as a sauce.






42. 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.






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






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






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






46. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






47. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.






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






49. See Two-Stage Method.






50. A batter that is too thick to pour but will drop from a spoon in lumps