Baking & Pastry Terms

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Date:

Instructions: Test your knowledge of baking and pastry vocabulary from the world of breads, cakes, and confections

1.
In baking, what does 'proofing' yeast dough mean?
A
Baking at a low temperature
B
Kneading the dough thoroughly
C
Testing if the recipe works
D
Allowing the dough to rise by letting the yeast ferment and produce gas
2.
What is 'lamination' in pastry making?
A
Coating with a glaze
B
Wrapping pastry in plastic
C
The process of folding butter into dough repeatedly to create flaky layers
D
Brushing with egg wash
3.
In baking, what does 'cream the butter and sugar' mean?
A
Melt butter with sugar
B
Mix cream cheese with sugar
C
Add cream to butter
D
Beat butter and sugar together until light, fluffy, and pale in color
4.
What is 'pate a choux' (choux pastry)?
A
A light dough that puffs up when baked, used for eclairs and profiteroles
B
A type of puff pastry
C
A pie crust
D
A cookie dough
5.
In baking terminology, what does 'blind baking' refer to?
A
Baking in a covered pan
B
Baking without a recipe
C
Pre-baking a pie or tart crust without its filling
D
Baking at a very high temperature
6.
What is 'fondant' in the baking world?
A
A type of frosting made with cream cheese
B
A type of flour
C
A smooth, pliable sugar paste used for decorating cakes
D
A chocolate filling
7.
In pastry, what does 'crumb' refer to when describing bread?
A
The flour mixture
B
Small bread pieces
C
The interior texture and structure of baked bread
D
The crust
8.
What is a 'bain-marie' (water bath) used for in baking?
A
Gently and evenly baking delicate items like cheesecake by surrounding them with hot water
B
Washing dishes
C
Cooling cakes quickly
D
Steaming bread
9.
In baking, what does 'scoring' bread dough mean?
A
Measuring ingredients precisely
B
Making shallow cuts on the surface of dough before baking to control expansion
C
Rating the recipe
D
Testing doneness
10.
What is 'meringue' in baking?
A
A light, airy mixture of whipped egg whites and sugar
B
A type of flour
C
A fruit compote
D
A chocolate topping
11.
In pastry making, what is 'tempering chocolate'?
A
Adding milk to chocolate
B
Mixing cocoa powder with butter
C
Carefully heating and cooling chocolate to stabilize it for a glossy finish and clean snap
D
Melting chocolate quickly
12.
What does 'autolyse' mean in bread baking?
A
The final rise before baking
B
Adding yeast
C
A rest period where flour and water are mixed and left to hydrate before kneading
D
Punching down the dough
13.
In baking, what is a 'sourdough starter'?
A
A flavoring extract
B
A type of yeast packet
C
A fermented mixture of flour and water that contains wild yeast and bacteria for leavening
D
A pre-mixed dough
14.
What does 'craquelin' refer to in pastry?
A
A type of cracker
B
A type of bread crust
C
A thin disc of cookie dough placed on top of choux pastry to create a crackled, crunchy top
D
A crispy candy
15.
In baking, what is 'macaron' (French macaron)?
A
A delicate sandwich cookie made from almond flour, egg whites, and sugar with a filling
B
A cupcake decoration
C
A type of pasta
D
A type of croissant

Answer Key

Question 1

D. Allowing the dough to rise by letting the yeast ferment and produce gas

Question 2

C. The process of folding butter into dough repeatedly to create flaky layers

Question 3

D. Beat butter and sugar together until light, fluffy, and pale in color

Question 4

A. A light dough that puffs up when baked, used for eclairs and profiteroles

Question 5

C. Pre-baking a pie or tart crust without its filling

Question 6

C. A smooth, pliable sugar paste used for decorating cakes

Question 7

C. The interior texture and structure of baked bread

Question 8

A. Gently and evenly baking delicate items like cheesecake by surrounding them with hot water

Question 9

B. Making shallow cuts on the surface of dough before baking to control expansion

Question 10

A. A light, airy mixture of whipped egg whites and sugar

Question 11

C. Carefully heating and cooling chocolate to stabilize it for a glossy finish and clean snap

Question 12

C. A rest period where flour and water are mixed and left to hydrate before kneading

Question 13

C. A fermented mixture of flour and water that contains wild yeast and bacteria for leavening

Question 14

C. A thin disc of cookie dough placed on top of choux pastry to create a crackled, crunchy top

Question 15

A. A delicate sandwich cookie made from almond flour, egg whites, and sugar with a filling

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