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






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






3. Strong flour - such as patent flour - used for breads.






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






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






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






7. A type of sweet yeast bread with fruit.






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






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






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






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






12. (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






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






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






15. (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.






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






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






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






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






20. The metric system of temperature measurement - with 0






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






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






23. A thick custard sauce containing eggs and starch.






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






25. A type of biscuit or biscuitlike bread.






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






27. A deep-fried item made of or coated with a batter or dough.






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






29. The browning of sugars caused by heat.






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






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






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






33. A light cake made by the chiffon method.






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






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






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






37. Italian ice cream






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






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






40. Eclair paste.






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






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






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






44. French word for 'sherbet -'






45. 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.






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






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






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






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






50. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.