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






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






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






4. Italian ice cream






5. (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.






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






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






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






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






10. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






12. Fruit cooked in a sugar syrup.






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






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






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






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






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

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






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






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






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






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






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






24. A crisp cookie made of butter - sugar - and flour.






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






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






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






28. French word for 'cake.'






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






30. The starchy inner portion of grain kernels.






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






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






33. 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.






34. 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.






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






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






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






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






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






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






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






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






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






44. A mixture of finely ground almonds and sugar






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






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






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






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






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






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







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