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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 starchy inner portion of grain kernels.






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






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






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






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






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






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






8. 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.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






27. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.






28. French word for 'cake.'






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






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






31. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.






32. Eclair paste.






33. A dough high in fat - sugar - and/or eggs.






34. A custard baked in a mold lined with caramelized sugar - then unmolded.






35. A light cake made by the chiffon method.






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






37. A variety of small fancy cakes and other pastries - usually in single-portion sizes.






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






39. The metric system of temperature measurement - with 0






40. 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.






41. Strong flour - such as patent flour - used for breads.






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






43. (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.






44. 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.






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






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






47. (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.






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






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






50. See Two-Stage Method.