Test your basic knowledge |

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 starchy inner portion of grain kernels.






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






3. (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.






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






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






6. A thick custard sauce containing eggs and starch.






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






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






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






11. Italian word for 'sherbet.'






12. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






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






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






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






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






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






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






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






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






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






22. (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.






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






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






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






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






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






28. A cake mixing method based on whipped eggs and sugar.






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






30. Fruit cooked in a sugar syrup.






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






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






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






34. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.






35. A type of sweet yeast bread with fruit.






36. The browning of sugars caused by heat.






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






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






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






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






41. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






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






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






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






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






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






47. A rich cream made of sweet chocolate and heavy cream.






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






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






50. (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.