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






2. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.






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






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






5. Fruit cooked in a sugar syrup.






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






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






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






9. A type of sweet yeast bread with fruit.






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






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






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






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






14. A flavored sugar syrup used to flavor and moisten cakes and other desserts.






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






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






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






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






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






20. (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.






21. A batter that is too thick to pour but will drop from a spoon in lumps






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






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






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






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






26. (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.






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






28. Italian ice cream






29. (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.






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






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






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






33. (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.






34. (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.






35. The metric system of temperature measurement - with 0






36. (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.






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






38. A light cake made by the chiffon method.






39. The browning of sugars caused by heat.






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






41. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






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






43. A type of biscuit or biscuitlike bread.






44. A thin sponge cake layer spread with a filling and rolled up.






45. See Two-Stage Method.






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






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






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






49. French word for 'sherbet -'






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