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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 colored outer portion of the peel of citrus fruits.






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






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






4. A thick custard sauce containing eggs and starch.






5. Italian ice cream






6. A type of sweet yeast bread with fruit.






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






8. A paste or confection made of almonds and sugar and often used for decorative work.






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






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






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






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






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






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






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






16. (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.






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






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






19. (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.






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






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






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






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






24. French word for 'cake.'






25. Eclair paste.






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






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






28. A type of biscuit or biscuitlike bread.






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






30. A sponge cake made with a batter containing melted butter.






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






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






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






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






35. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.


36. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






38. 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.






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






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






41. (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.






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






43. The metric system of temperature measurement - with 0






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






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






46. See Two-Stage Method.






47. 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.






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






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






50. Italian word for 'sherbet.'