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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 starchy inner portion of grain kernels.






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






3. A weak flour used for pastries and cookies.






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






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






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






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






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






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






10. See Two-Stage Method.






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






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






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






14. A light cake made by the chiffon method.






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






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






17. Eclair paste.






18. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






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






20. (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.






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






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






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






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






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






26. (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.






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






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






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






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






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






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






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






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






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






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






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






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






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






41. A thick custard sauce containing eggs and starch.






42. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.






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






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






45. The chemical name for regular granulated sugar and confectioners' sugar.






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






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






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






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






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