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Advanced Baking Terms

Subject : cooking
  • 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. 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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

17. A type of biscuit or biscuitlike bread.

18. 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.

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

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

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

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

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

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

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

26. French word for 'cake.'

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

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

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

30. Italian ice cream

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

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

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

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

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

36. The starchy inner portion of grain kernels.

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

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

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

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

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

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

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

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

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

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

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

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

49. (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.

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