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






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






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






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






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






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






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






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






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






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






11. (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.






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






13. A fruit dessert similar to a pie but without a bottom crust.






14. A confection or flavoring made of nuts and caramelized sugar.






15. (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.






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






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






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






19. (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.






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






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






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






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






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






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






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






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






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






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






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






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






32. (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.






33. Italian ice cream






34. A dough high in fat - sugar - and/or eggs.






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






36. (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






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






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






39. French word for 'cake.'






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






41. A type of sweet yeast bread with fruit.






42. 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.






43. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.


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






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






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






47. A thick custard sauce containing eggs and starch.






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






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






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