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






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






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






4. 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.






5. Fruit cooked in a sugar syrup.






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






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






8. A light cake made by the chiffon method.






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






10. (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.






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






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






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






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






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






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






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






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






19. (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.






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






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






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






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






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






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






26. French word for 'cake.'






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






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






29. A dough high in fat - sugar - and/or eggs.






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






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






32. A type of sweet yeast bread with fruit.






33. A type of biscuit or biscuitlike bread.






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






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






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






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






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






39. 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.






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






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






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






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






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






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






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






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






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






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






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