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






2. (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






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






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






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






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






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






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






9. (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.






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






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






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






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 coarse - flaky meal made from whole rye grains.






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






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






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






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






19. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






20. Eclair paste.






21. 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.






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






23. (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.






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






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






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






27. A thick custard sauce containing eggs and starch.






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






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






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






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






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






33. 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.






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






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






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






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






38. French word for 'cake.'






39. A paste or confection made of almonds and sugar and often used for decorative work.






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






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






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






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






44. A mixture of finely ground almonds and sugar






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






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






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






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






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






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