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






2. 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.






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






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






5. The basic unit of length in the metric system; slightly longer than one yard.






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






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






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






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






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






11. The starchy inner portion of grain kernels.






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






13. (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.






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






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






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






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






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






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






20. (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.






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






22. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






23. The metric system of temperature measurement - with 0






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






25. (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.






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






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






28. Weighing - usually of ingredients or of dough's or batters.






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






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






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






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






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






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






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






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






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






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






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






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






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






42. The browning of sugars caused by heat.






43. Italian word for 'sherbet.'






44. French word for 'cake.'






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






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






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






48. Fruit cooked in a sugar syrup.






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






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