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






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






3. Italian word for 'sherbet.'






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






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






6. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.






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






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






9. The metric system of temperature measurement - with 0






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






11. 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.






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






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






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






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






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






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






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






19. 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.






20. (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.






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






22. The chemical name for regular granulated sugar and confectioners' sugar.






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






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






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






26. 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.






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






28. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






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






30. 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.






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






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






33. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






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






35. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.






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






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






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






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






40. Heat-treated to kill bacteria that might cause disease or spoilage.






41. Italian ice cream






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






43. A type of sweet yeast bread with fruit.






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






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






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






47. (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






48. The browning of sugars caused by heat.






49. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






50. The weight of the total contents of a can or package.