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






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






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






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






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






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






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






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






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






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






11. Fruit cooked in a sugar syrup.






12. Italian ice cream






13. See Two-Stage Method.






14. French word for 'sherbet -'






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






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






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






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






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






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






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






22. A weak flour used for pastries and cookies.






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






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






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






26. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






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






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






29. (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.






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






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






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






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






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






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






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






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






39. (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.






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






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






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






43. A type of biscuit or biscuitlike bread.






44. A thin sponge cake layer spread with a filling and rolled up.






45. 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.






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






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






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






49. Italian word for 'sherbet.'






50. The starchy inner portion of grain kernels.