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






2. A light cake made by the chiffon method.






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






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






5. (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.






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






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






8. (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.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






26. Cocoa that has been processed with an alkali to reduce its acidity.






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






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






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






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






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






33. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.






34. The starchy inner portion of grain kernels.






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






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






37. Eclair paste.






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






39. (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.






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






41. 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.






42. (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.






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






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






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






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






47. A sponge cake made with a batter containing melted butter.






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






49. The metric system of temperature measurement - with 0






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