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






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






3. French word for 'cake.'






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






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






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






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






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






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






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






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






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






13. Italian ice cream






14. To sprinkle thoroughly with sugar or another dry powder.






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






16. (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.






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






18. 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.






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






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






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






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






23. (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.






24. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.


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






26. See Two-Stage Method.






27. (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






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






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






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






31. (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.






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






33. (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.






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






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






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






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






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






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






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






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






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






43. 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.






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






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






46. The browning of sugars caused by heat.






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






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






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






50. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.