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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 flavored sugar syrup used to flavor and moisten cakes and other desserts.






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






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






4. 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.






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






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






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






8. (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






9. Prefix in the metric system meaning 'one thousand.'






10. A thick custard sauce containing eggs and starch.






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






12. Prefix in the metric system meaning 'one-thousandth.'






13. French word for 'cake.'






14. A type of biscuit or biscuitlike bread.






15. The browning of sugars caused by heat.






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






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






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






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






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






21. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.






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






23. French word for 'sherbet -'






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






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






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






27. (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.






28. Italian word for 'sherbet.'






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






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






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






32. A liquid that is thickened or set by the coagulation of egg protein.






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






34. Fruit cooked in a sugar syrup.






35. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






36. (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.






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






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






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






40. (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.






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






42. (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.






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






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






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






46. A light cake made by the chiffon method.






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






48. 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.






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






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