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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 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.






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






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






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






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






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






7. 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.






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






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






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






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






12. Italian word for 'sherbet.'






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






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






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






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






17. (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.






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






19. A deep-fried item made of or coated with a batter or dough.






20. A weak flour used for pastries and cookies.






21. (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.






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






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






24. Italian ice cream






25. Eclair paste.






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






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






28. The metric system of temperature measurement - with 0






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






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






31. 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.






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






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






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






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






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






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






38. A mixture of finely ground almonds and sugar






39. (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.






40. The starchy inner portion of grain kernels.






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






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






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






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






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






46. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






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






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






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






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