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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 mixture of finely ground almonds and sugar






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






26. (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.






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






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






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






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






31. (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.






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






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






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






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






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






38. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.






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






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






41. A type of biscuit or biscuitlike bread.






42. A light cake made by the chiffon method.






43. A type of cake made of meringue (egg whites and sugar) and flour.






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






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






46. (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






47. A type of sweet yeast bread with fruit.






48. (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.






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






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