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






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






3. To sprinkle thoroughly with sugar or another dry powder.






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






5. 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.






6. 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.






7. 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.






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






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






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






11. Eclair paste.






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






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






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






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






16. Strong flour - such as patent flour - used for breads.






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






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






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






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






21. French word for 'sherbet -'






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






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






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






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






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






27. Italian ice cream






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






29. A type of sweet yeast bread with fruit.






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






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






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






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






34. A food made into a smooth pulp - usually by being ground or forced through a sieve.






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






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






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






38. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.


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






40. A weak flour used for pastries and cookies.






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






42. (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.






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






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






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






46. The metric system of temperature measurement - with 0






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






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






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






50. The starchy inner portion of grain kernels.