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






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






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






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






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






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






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






8. 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.






9. The browning of sugars caused by heat.






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






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






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






13. (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.






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






15. The starchy inner portion of grain kernels.






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






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






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






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






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






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






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






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






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






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






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






27. A delicate cake or pastry small enough to be eaten in one or two bites.






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






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






30. A type of biscuit or biscuitlike bread.






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






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






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






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






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






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






37. (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.






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






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






40. The process of whipping eggs - with or without sugar - to incorporate air.






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






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






43. (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.






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






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






46. Italian word for 'sherbet.'






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






48. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.






49. A form of icing made of confectioners' sugar and egg whites; used for decorating.






50. A light cake made by the chiffon method.