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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. (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






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






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






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-hundredth.'






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






7. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






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






9. French word for 'cake.'






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






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






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






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






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






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






16. 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.






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






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






19. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






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






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






22. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






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






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






25. (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.






26. See Two-Stage Method.






27. A type of biscuit or biscuitlike bread.






28. (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.






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






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






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






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






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






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






35. Italian ice cream






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






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






38. Fruit cooked in a sugar syrup.






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






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






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






42. 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.






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






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






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






46. A thick custard sauce containing eggs and starch.






47. French word for 'sherbet -'






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






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






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