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






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






3. Prefix in the metric system meaning 'one thousand.'






4. A cake mixing method involving folding a mixture of flour and sugar into a meringue.






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






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






7. (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.






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






9. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






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






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






12. Eclair paste.






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






14. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






15. French word for 'cake.'






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






17. A thick custard sauce containing eggs and starch.






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






19. 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.






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






21. A plastic triangle with toothed or serrated edges; used for texturing icings.






22. (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.






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






24. Italian ice cream






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






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






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






28. Italian word for 'sherbet.'






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






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






31. The starchy inner portion of grain kernels.






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






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






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






35. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.






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






37. A method of molding a piece of dough into a round ball with a smooth surface or skin.






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






39. (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.






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






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






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






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






44. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.






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






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






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






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






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






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