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






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






3. 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.






4. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






5. A mixture of finely ground almonds and sugar






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






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






8. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.






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






10. A type of biscuit or biscuitlike bread.






11. (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.






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






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






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






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






16. 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.






17. The process by which starch granules absorb water and swell in size.






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






19. French word for 'sherbet -'






20. (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






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






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






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






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






25. (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.






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






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






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






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






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






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






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






33. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.






34. The metric system of temperature measurement - with 0






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






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






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






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






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






40. (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.






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






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






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






44. The starchy inner portion of grain kernels.






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






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






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






48. A type of sweet yeast bread with fruit.






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






50. A weak flour used for pastries and cookies.