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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. A type of sweet yeast bread with fruit.






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






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






4. 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.






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






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






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






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






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






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






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






12. Eclair paste.






13. 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.






14. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






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






16. A fruit dessert similar to a pie but without a bottom crust.






17. The metric system of temperature measurement - with 0






18. (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






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






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






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






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






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






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






25. A thick custard sauce containing eggs and starch.






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






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






28. A cookie made of eggs (usually whites) and almond paste or coconut






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






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






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






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






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






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






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






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






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






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






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






41. A light cake made by the chiffon method.






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






43. Italian word for 'sherbet.'






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






45. A flavored sugar syrup used to flavor and moisten cakes and other desserts.






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






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






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






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






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