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






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






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






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






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






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






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






8. The metric system of temperature measurement - with 0






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






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






11. (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.






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






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






14. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.






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






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






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






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






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






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






21. French word for 'cake.'






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






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






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






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






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






27. Fruit cooked in a sugar syrup.






28. Italian ice cream






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






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






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






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






33. The starchy inner portion of grain kernels.






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






35. A type of sweet yeast bread with fruit.






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






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






38. (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.






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






40. (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.






41. A fruit or vegetable puree - used as a sauce.






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






43. (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.






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






45. 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.






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






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






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






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






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