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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. 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.






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






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






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






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






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






7. Italian ice cream






8. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






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






10. (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.






11. (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.






12. The metric system of temperature measurement - with 0






13. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.






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






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






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






17. Fruit cooked in a sugar syrup.






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






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






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






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






22. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.






23. (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.






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






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






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






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






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






29. 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.






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






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






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






33. A thick custard sauce containing eggs and starch.






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






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






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






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






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






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






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






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






42. A confection or flavoring made of nuts and caramelized sugar.






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






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






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






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






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






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






49. Italian word for 'sherbet.'






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