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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. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.






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






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






4. (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






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






6. (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.






7. (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.






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






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






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






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






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






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






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






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






16. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






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






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






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






26. 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.






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






28. 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.






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






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






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






32. (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.






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






34. (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.






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






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






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






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






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






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






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






42. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






44. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






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






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






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






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






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






50. A light cake made by the chiffon method.