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






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






3. See Two-Stage Method.






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






5. (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.






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






7. A cookie mixing method in which all ingredients are added to the bowl at once.






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






9. French word for 'sherbet -'






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






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






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






13. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






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






15. (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.






16. 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.






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






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






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






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






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






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






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






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






25. 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.






26. The browning of sugars caused by heat.






27. (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.






28. A dessert consisting of a ring of baked eclair paste filled with cream.






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






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






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






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






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






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






35. (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.






36. French word for 'cake.'






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






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






39. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.






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






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






42. 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.






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






44. The colored outer portion of the peel of citrus fruits.






45. A type of biscuit or biscuitlike bread.






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






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






48. A mixture of finely ground almonds and sugar






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






50. A very thin French pancake - often served rolled around a filling.