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






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






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






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






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






6. (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.






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






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






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






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






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






12. The basic unit of length in the metric system; slightly longer than one yard.






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






14. A type of sweet yeast bread with fruit.






15. (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.






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






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






18. 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.






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






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






21. 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.






22. (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.






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






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






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






26. See Two-Stage Method.






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






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






29. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






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






31. French word for 'sherbet -'






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






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






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






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






36. A method of molding a piece of dough into a round ball with a smooth surface or skin.






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






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






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






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






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






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






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






44. 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.






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






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






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






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






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






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