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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 coarse - flaky meal made from whole rye grains.






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






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






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






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






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






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






8. 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.






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






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






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






12. 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.






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






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






15. (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.






16. (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






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


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






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






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






21. A weak flour used for pastries and cookies.






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






23. A type of sweet yeast bread with fruit.






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






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






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






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






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






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






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






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






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






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






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






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






36. French word for 'sherbet -'






37. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






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






39. A form of icing made of confectioners' sugar and egg whites; used for decorating.






40. Italian word for 'sherbet.'






41. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.


42. (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.






43. (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.






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






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






46. A cake mixing method based on whipped eggs and sugar.






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






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






49. A light cake made by the chiffon method.






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