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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 sugar paste used for decorative work - Which becomes very hard when dry.






2. The weight of the total contents of a can or package.






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






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






5. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






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






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






8. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.






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






10. A type of biscuit or biscuitlike bread.






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






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






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






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






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






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






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






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






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






21. The starchy inner portion of grain kernels.






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






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






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






25. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






26. 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.






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






28. Eclair paste.






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






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






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






32. (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






33. (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.






34. 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.






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






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






37. Italian ice cream






38. (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.






39. A thick custard sauce containing eggs and starch.






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






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






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






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






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






45. The browning of sugars caused by heat.






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






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






48. French word for 'sherbet -'






49. A uniform mixture of two or more unmixable substances.






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







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