EclairsCroissantsMille feiulleVia Getty Images
Pate a Choux is another way of saying choux pastry, which is what eclairs are made from.
To pierce itTo trim the edges of dough going over the edge of the tinTo cool it in the fridge before cooking
It involves piercing the dough, to avoid pie crust puffing up because of steam when you bake it.
CakeCookiesChurrosVia Getty Images
The two-stage method is a way of making cakes. It involves adding about three-quarters of the liquid, as well as all the fat, to your dry ingredients and adding in the remaining liquid in stages.
Icing made with icing sugar and butterIcing made with icing sugar and waterIcing made with icing sugar and egg whites
Royal icing uses egg whites.
Muffins, and many other quick breads, can get "tunnelling", which is when big air pockets or tunnels form on the inside.
A savarin is a cake that is soaked in a liqueur-flavoured syrup.
EggsMilkFatVia Getty Images
"Cutting in" involves mixing fat, such as butter, with dry ingredients.
Warming it in the oven before slicing finely and molding into curlsMelting and then cooling it in a particular wayIncorporating it with cream to use as a filling
It involves heating up chocolate to break down the crystals in it, and then cooling it to improve its consistency and appearance.
PistachioHazelnutAlmondVia Getty Images
Frangipane is an almond filling.
Rolling and folding layers of dough and fatBrushing sheets of dough with olive oil and layering them on top of one anotherRubbing butter into flour before adding water
Laminated dough involves rolling and folding layers of dough and fat. An example of a laminated dough would be croissants.
If You Get More Than 7/10 On This Vocabulary Test, You're A Baking Expert
You need to brush up on your baking terminology. You don't know your frangipane from your marzipan and have a lot of work to do!
You know some of your stuff but you're not an expert yet. You have a decent baking knowledge and know the basics and a bit beyond, but don't necessarily know all the terminology.
You know your two-stage from your creaming method, you're well versed in all sorts of baking techniques and you'd probably be a strong contender on The Great British Bake Off. Well done!