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






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






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






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






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






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






7. 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.






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






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






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






11. Italian word for 'sherbet.'






12. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






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






14. French word for 'sherbet -'






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






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






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






18. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.

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






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






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






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






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






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






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






26. (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.






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






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






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






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






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






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






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






34. The starchy inner portion of grain kernels.






35. Fruit cooked in a sugar syrup.






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






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






38. 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.






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






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






41. 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.






42. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.






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






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






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






46. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.






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






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






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






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






Can you answer 50 questions in 15 minutes?



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