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






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






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






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






5. 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.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






21. The metric system of temperature measurement - with 0






22. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.






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






24. The starchy inner portion of grain kernels.






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






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






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






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






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






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






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






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






33. A mixture of finely ground almonds and sugar






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






35. French word for 'sherbet -'






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






37. (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.






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






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






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






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






42. A type of biscuit or biscuitlike bread.






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






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






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






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






47. Eclair paste.






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






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






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