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






2. A syrup consisting of sucrose and water in varying proportions.






3. A type of yeast bread or cake that is soaked in syrup.






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






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






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






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






8. (1) Glazed; coated with icing. (2) Frozen.






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






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






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






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






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






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






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






16. The colored outer portion of the peel of citrus fruits.






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






18. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






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






20. A type of sweet yeast bread with fruit.






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






22. A deep-fried item made of or coated with a batter or dough.






23. Italian ice cream






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






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






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






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






28. Fruit cooked in a sugar syrup.






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






30. See Two-Stage Method.






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






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






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






34. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.






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






36. (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.






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






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






39. 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.






40. A weak flour used for pastries and cookies.






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






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






43. Eclair paste.






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






45. French word for 'sherbet -'






46. The metric system of temperature measurement - with 0






47. The browning of sugars caused by heat.






48. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.






49. A light cake made by the chiffon method.






50. French word for 'cake.'