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






2. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.






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






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






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






6. Fruit cooked in a sugar syrup.






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






8. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






9. (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.






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






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






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






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






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






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






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






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






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






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






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






21. French word for 'sherbet -'






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






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






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






25. Eclair paste.






26. See Two-Stage Method.






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






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






29. (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.






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






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






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






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






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






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






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






37. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






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






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






40. A light cake made by the chiffon method.






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






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






43. Prefix in the metric system meaning 'one-tenth.'






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






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






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






47. The metric system of temperature measurement - with 0






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






49. Italian ice cream






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