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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 type of sweet yeast bread or coffee cake.






2. A liquid that is thickened or set by the coagulation of egg protein.






3. A rich egg bread - often made as a braided loaf.






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






5. (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.






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






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






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






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






10. French word for 'sherbet -'






11. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.






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






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






14. The starchy inner portion of grain kernels.






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






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






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






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






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






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






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






22. A type of sweet yeast bread with fruit.






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






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






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






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






27. A mixture of finely ground almonds and sugar






28. French word for 'cake.'






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






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






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






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






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






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






35. The browning of sugars caused by heat.






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






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






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






40. A uniform mixture of two or more unmixable substances.






41. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






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






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






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






45. The metric system of temperature measurement - with 0






46. Fruit cooked in a sugar syrup.






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






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






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






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