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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 sponge cake made with a batter containing melted butter.






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






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






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






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






6. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






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






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






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






10. (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.






11. 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.






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






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






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






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






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






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






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






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






20. (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.






21. A thick custard sauce containing eggs and starch.






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






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






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






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






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






27. A weak flour used for pastries and cookies.






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






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






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






31. French word for 'sherbet -'






32. (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.






33. A mixture of finely ground almonds and sugar






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






35. The browning of sugars caused by heat.






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






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






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






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






40. A type of sweet yeast bread with fruit.






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






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






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






44. The process by which starch granules absorb water and swell in size.






45. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.






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






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






48. 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.






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






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