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






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






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






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






5. (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.






6. A thick - white foam made of whipped egg whites and sugar.






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






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






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






10. A mixture of finely ground almonds and sugar






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






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






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






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






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






16. The metric system of temperature measurement - with 0






17. 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.






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






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






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






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






22. Italian word for 'sherbet.'






23. A type of biscuit or biscuitlike bread.






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






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






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






27. (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.






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






29. A weak flour used for pastries and cookies.






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






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






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






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






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






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






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






37. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.






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






39. (1) Glazed; coated with icing. (2) Frozen.






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






41. Eclair paste.






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






43. 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.






44. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






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






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






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






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






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






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