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






2. 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.






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






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






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






6. (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.






7. 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.






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






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






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






11. French word for 'cake.'






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






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






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






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






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






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






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






19. A batter that is too thick to pour but will drop from a spoon in lumps






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






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






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






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






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






25. Italian ice cream






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






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






28. (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






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






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






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






32. The browning of sugars caused by heat.






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






34. The metric system of temperature measurement - with 0






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






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






37. A mixture of finely ground almonds and sugar






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






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






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






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






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






43. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.






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






45. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






46. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






47. A light cake made by the chiffon method.






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






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






50. The starchy inner portion of grain kernels.