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BuzzFeed Staff

Food

It'd take a pretty ~smart cookie~ to get them all right.

If You Get More Than 7/10 On This Vocabulary Test, You're A Baking Expert

Pate a Choux is another way of saying choux pastry, which is what eclairs are made from.

It involves piercing the dough, to avoid pie crust puffing up because of steam when you bake it.

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.

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.

"Cutting in" involves mixing fat, such as butter, with dry ingredients.

It involves heating up chocolate to break down the crystals in it, and then cooling it to improve its consistency and appearance.

Frangipane is an almond filling.

Laminated dough involves rolling and folding layers of dough and fat. An example of a laminated dough would be croissants.

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!

Your baking vocabulary needs work

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.

Your baking vocabulary isn't bad!

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!

Your baking vocabulary is BRILLIANT

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If You Get More Than 7/10 On This Vocabulary Test, You're A Baking Expert

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