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






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






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






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






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






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






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






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






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






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






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






13. (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.






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






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






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






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






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






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






20. A thick custard sauce containing eggs and starch.






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






22. (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.






23. Eclair paste.






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






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






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






27. (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






28. A mixture of finely ground almonds and sugar






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






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






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






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






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






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






35. 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.






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






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






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






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


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






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






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






43. A dessert made of layers of puff pastry filled with pastry cream.






44. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






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






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






47. A type of cake made of meringue (egg whites and sugar) and flour.






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






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






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