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






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






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






4. A weak flour used for pastries and cookies.






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






6. (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.






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






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






9. A deep-fried item made of or coated with a batter or dough.






10. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.






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






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






13. A mixture of finely ground almonds and sugar






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






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






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






17. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






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






19. A thick - white foam made of whipped egg whites and sugar.






20. 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.






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






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






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






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






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






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






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






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






29. (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.






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






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






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






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






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






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






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






37. Italian word for 'sherbet.'






38. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






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






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






41. The browning of sugars caused by heat.






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






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






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






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






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






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






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






49. A type of sweet yeast bread with fruit.






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