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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. (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.






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






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






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

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






6. The starchy inner portion of grain kernels.






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






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






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






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






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






12. A thick custard sauce containing eggs and starch.






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






14. (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.






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






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






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






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






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






20. A type of sweet yeast bread with fruit.






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






22. French word for 'sherbet -'






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






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






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






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






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






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






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






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






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






32. Weighing - usually of ingredients or of dough's or batters.






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






34. 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.






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






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






37. A type of biscuit or biscuitlike bread.






38. 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.






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






40. A mixture of finely ground almonds and sugar






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






42. 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.






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






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






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






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






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






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






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






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







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