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






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






3. (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.






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






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






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






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






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






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






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






11. Eclair paste.






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






13. A type of biscuit or biscuitlike bread.






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






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






16. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.






17. Italian word for 'sherbet.'






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






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






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






21. (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.






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






23. (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.






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






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






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






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






28. 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.






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






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






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






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






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






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






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






36. 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.






37. 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.






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






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






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






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






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






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






44. (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.






45. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.






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






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






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






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






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