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






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






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






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






5. (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.






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






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






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






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






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






11. Prefix in the metric system meaning 'one-tenth.'






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






13. 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.






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






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






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






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






18. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.






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






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






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






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






23. Italian ice cream






24. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






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






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






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






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






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






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






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






32. (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.






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






34. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.






35. A type of biscuit or biscuitlike bread.






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






37. 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.






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






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






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






41. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






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






43. (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.






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






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






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






47. French word for 'cake.'






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






49. (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.






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