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






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






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






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






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






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






7. A type of sweet yeast bread with fruit.






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






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






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






11. The browning of sugars caused by heat.






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






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






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






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






16. (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.






17. The colored outer portion of the peel of citrus fruits.






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






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






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






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






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






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






24. French word for 'sherbet -'






25. (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.






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






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






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






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






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






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






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






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






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






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






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






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






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






39. (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.






40. See Two-Stage Method.






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






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






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






44. A variety of small fancy cakes and other pastries - usually in single-portion sizes.






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






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






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






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






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






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







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