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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. (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.






2. Eclair paste.






3. A type of biscuit or biscuitlike bread.






4. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






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






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






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






8. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






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






10. (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.






11. A type of sweet yeast bread with fruit.






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






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






14. 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.






15. Fruit cooked in a sugar syrup.






16. See Two-Stage Method.






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






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






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






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






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






22. (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.






23. 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.






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






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






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






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






28. Prefix in the metric system meaning 'one-tenth.'






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






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






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






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






33. The starchy inner portion of grain kernels.






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






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






36. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






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






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






39. A mixture of finely ground almonds and sugar






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






41. 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.






42. A sugar paste used for decorative work - Which becomes very hard when dry.






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






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






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






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






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






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






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






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






Can you answer 50 questions in 15 minutes?



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