Test your basic knowledge |

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






2. The basic unit of volume in the metric system; equal to slightly more than a quart.






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






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






5. (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.






6. A rich cream made of sweet chocolate and heavy cream.






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






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






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






10. German word for various types of cakes - usually layer cakes.






11. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






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






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






14. A plastic triangle with toothed or serrated edges; used for texturing icings.






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






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






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






18. The metric system of temperature measurement - with 0






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






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






21. A light cake made by the chiffon method.






22. Italian ice cream






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






24. 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.






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






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






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






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






30. A type of biscuit or biscuitlike bread.






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






32. (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.






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






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






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






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






37. French word for 'cake.'






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






39. (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.






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






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






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






43. A thick custard sauce containing eggs and starch.






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






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






46. A type of sweet yeast bread with fruit.






47. A weak flour used for pastries and cookies.






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






49. The browning of sugars caused by heat.






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