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






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






3. A type of sweet yeast bread or coffee cake.






4. A confection or flavoring made of nuts and caramelized sugar.






5. See Two-Stage Method.






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






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






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






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






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






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






12. A mixture of finely ground almonds and sugar






13. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.






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






15. 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.






16. A type of biscuit or biscuitlike bread.






17. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.






18. The starchy inner portion of grain kernels.






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






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






21. (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.






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






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






24. Eclair paste.






25. Fruit cooked in a sugar syrup.






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






27. (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.






28. Italian word for 'sherbet.'






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






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






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






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






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






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






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






36. French word for 'cake.'






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






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






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






40. (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.






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






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






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






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






45. The metric system of temperature measurement - with 0






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






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






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






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






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