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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 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.






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






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






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






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






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






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






8. The starchy inner portion of grain kernels.






9. Italian word for 'sherbet.'






10. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






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






12. Italian ice cream






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






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






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






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






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






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






19. (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.






20. A type of biscuit or biscuitlike bread.






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






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






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






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






25. 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.






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






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






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






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






30. Weighing - usually of ingredients or of dough's or batters.






31. Eclair paste.






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






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






34. French word for 'sherbet -'






35. A weak flour used for pastries and cookies.






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






37. A light cake made by the chiffon method.






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






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






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






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






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






43. (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.






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






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






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






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






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






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






50. A thick custard sauce containing eggs and starch.