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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. To sprinkle thoroughly with sugar or another dry powder.






2. A type of sweet yeast bread with fruit.






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






4. 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.






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






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






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






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






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






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






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






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






13. A sugar paste used for decorative work - Which becomes very hard when dry.






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






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






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






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






18. A type of biscuit or biscuitlike bread.






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






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






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






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






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






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






25. (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.






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






27. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






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






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






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






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






32. Italian ice cream






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






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






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






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






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






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






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






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






41. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






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






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






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






45. 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.






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






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






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






49. The starchy inner portion of grain kernels.






50. A mixture of finely ground almonds and sugar