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






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






3. See Two-Stage Method.






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






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






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






7. (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.






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






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






10. A type of sweet yeast bread with fruit.






11. The metric system of temperature measurement - with 0






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


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






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






15. The basic unit of volume in the metric system; equal to slightly more than a quart.






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






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






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






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






20. (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.






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






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






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






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






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






26. A paste or confection made of almonds and sugar and often used for decorative work.






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






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






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






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






31. Eclair paste.






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






33. The browning of sugars caused by heat.






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






35. Fruit cooked in a sugar syrup.






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






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






38. (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.






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






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






41. (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.






42. French word for 'sherbet -'






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






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






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






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






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






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






49. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.






50. (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.