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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 confection or flavoring made of nuts and caramelized sugar.






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






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






4. A thin sponge cake layer spread with a filling and rolled up.






5. 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.






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






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






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






9. (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.






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






11. (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.






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






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






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






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






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






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






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






19. Fruit cooked in a sugar syrup.






20. See Two-Stage Method.






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






22. (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






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






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






25. A type of sweet yeast bread with fruit.






26. Italian ice cream






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






28. A thick custard sauce containing eggs and starch.






29. Eclair paste.






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






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






32. A dough high in fat - sugar - and/or eggs.






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






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






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






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






37. French word for 'sherbet -'






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






39. (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.






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






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






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






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






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






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






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






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






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






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






50. A type of biscuit or biscuitlike bread.