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






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






3. The starchy inner portion of grain kernels.






4. A type of sweet yeast bread or coffee cake.






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






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






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






8. (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.






9. Eclair paste.






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






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






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






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






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






15. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.


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






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






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






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






20. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






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






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






23. (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.






24. (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.






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






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






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






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






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






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






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






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






33. Italian ice cream






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






35. A thick custard sauce containing eggs and starch.






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






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






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






39. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






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






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






43. (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.






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






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






46. A crisp cookie made of butter - sugar - and flour.






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






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






49. 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.






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