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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 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.






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






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






4. 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.






5. (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.






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






7. The starchy inner portion of grain kernels.






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






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






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






11. The metric system of temperature measurement - with 0






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






13. A weak flour used for pastries and cookies.






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






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






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






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






18. (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.






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






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






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






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






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






24. (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.






25. Italian word for 'sherbet.'






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






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






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






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






30. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.


31. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.






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






33. The colored outer portion of the peel of citrus fruits.






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






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






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






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






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






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






40. (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.






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






42. Fruit cooked in a sugar syrup.






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






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






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






46. A light cake made by the chiffon method.






47. A type of sweet yeast bread with fruit.






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






49. Italian ice cream






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