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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






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






3. The starchy inner portion of grain kernels.






4. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






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

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






7. 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.






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






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






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






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






12. A type of sweet yeast bread with fruit.






13. To sprinkle thoroughly with sugar or another dry powder.






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






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






16. 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.






17. (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.






18. French word for 'sherbet -'






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






20. A thick - white foam made of whipped egg whites and sugar.






21. (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.






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






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






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






25. French word for 'cake.'






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

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






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






30. A light cake made by the chiffon method.






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






32. See Two-Stage Method.






33. (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.






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






35. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






36. A thick custard sauce containing eggs and starch.






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






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






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






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






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






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






43. (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.






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






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






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






47. A deep-fried item made of or coated with a batter or dough.






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






49. A mixture of finely ground almonds and sugar






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







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