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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. The weight of the total contents of a can or package.






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






3. Cocoa that has been processed with an alkali to reduce its acidity.






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






5. 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.






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






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






8. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






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






10. A type of biscuit or biscuitlike bread.






11. Italian word for 'sherbet.'






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






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






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






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






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






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






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






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






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






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






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






23. The process of beating fat and sugar together to blend them uniformly and to incorporate air.






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






25. A weak flour used for pastries and cookies.






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






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






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






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






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






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






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






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






34. (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.






35. (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.






36. (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.






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






38. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






39. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.






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






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






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






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






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






45. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






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






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






48. See Two-Stage Method.






49. Fruit cooked in a sugar syrup.






50. The metric system of temperature measurement - with 0