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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 starch granules absorb water and swell in size.






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






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






4. Italian ice cream






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






6. 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.






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






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






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






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






11. See Two-Stage Method.






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






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






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






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






16. A mixture of finely ground almonds and sugar






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






18. The browning of sugars caused by heat.






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






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






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






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






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






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






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






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






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






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






29. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.






30. (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






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






32. A plastic triangle with toothed or serrated edges; used for texturing icings.






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






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






35. French word for 'sherbet -'






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






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






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






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






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






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






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






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






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






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






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






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






48. (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.






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






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