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Test your basic knowledge |
Advanced Baking Terms
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Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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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. A custard baked in a mold lined with caramelized sugar - then unmolded.
Creme Caramel
Parfait;
Angel Food Cake
Deci
2. A thin sponge cake layer spread with a filling and rolled up.
Liter
Shortbread
French Pastry
Swiss Roll
3. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Ladyfinger
Phyllo (fee lo)
Angel Food Cake
Rounding
4. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Brioche
Endosperm
Zabaglione
Granite (grab nee tay)
5. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Foaming
Net Weight
Rich Dough
Pulled Sugar
6. The process by which starch granules absorb water and swell in size.
Marshmallow
Crepe (krep)
Gelatinization
Challah
7. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Centi
Gluten
Puff Pastry
Gelatinization
8. A coarse - flaky meal made from whole rye grains.
Sourdough
Marzipan
Cobbler
Pumpernickel Flour
9. A weak flour used for pastries and cookies.
Pastry Flour
Compote
Croissant (krwah sawn)
Saint-Honore
10. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Royal Icing
Stollen
Shortening
Creaming Method
11. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Buttercream
Boston Cream Pie
Sorbetto
Challah
12. The browning of sugars caused by heat.
Cocoa
Baba
Caramelization
Sorbetto
13. (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.
Sourdough
Buttercream
Blown Sugar
Emulsion
14. A dessert made of layers of puff pastry filled with pastry cream.
Deci
Marzipan
Baklava
Napoleon
15. The basic unit of volume in the metric system; equal to slightly more than a quart.
Pumpernickel Flour
Ladyfinger
Liter
Dessert Syrup
16. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Spun Sugar
Custard
Puree
Gram
17. (1) Glazed; coated with icing. (2) Frozen.
Fondant
Milli
Batter
Glace (glah say)
18. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Tempering
Baklava
Compote
19. French word for 'cake.'
Praline
Cocoa
Gateau (gah toe)
Hydrogenation
20. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Custard
Mousse
Wash
Pastry Cream
21. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Hydrogenation
Extraction
Meringue
Boston Cream Pie
22. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.
Meringue
Souffle
Dutch Process Cocoa
Dessert Syrup
23. A cookie made of eggs (usually whites) and almond paste or coconut
Foaming
Macaroon
Meter
High-Ratio
24. A rich cream made of sweet chocolate and heavy cream.
Deci
Ganache (gah nahsh)
Sourdough
Meter
25. (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
High-Ratio
Gelato
Glaze
Baklava
26. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Paris-Brest
Gelato
Babka
Palmier (palm yay)
27. A confection or flavoring made of nuts and caramelized sugar.
Praline
Dredge
Saint-Honore
Hydrogenation
28. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
French Pastry
Blanc Mange (bla mahnge)
Sabayon
Kilo
29. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Leavening
Gluten
Blown Sugar
Sponge Cake
30. A deep-fried item made of or coated with a batter or dough.
Tunneling
Rich Dough
Caramelization
Fritter
31. Italian word for 'sherbet.'
Sorbetto
Puff Pastry
Wash
Drop Batter
32. Strong flour - such as patent flour - used for breads.
Spun Sugar
Net Weight
Pastry Flour
Bread Flour
33. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Meter
High-Ratio Method
Baklava
Streusel (stray sel)
34. A mixture of finely ground almonds and sugar
Marble
Bavarian Cream
Praline
Almond Paste
35. A dough high in fat - sugar - and/or eggs.
Liter
Bavarian Cream
Dredge
Rich Dough
36. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Gelato
Sponge Cake
Bavarian Cream
Pate a Choux (pot ah shoo)
37. 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.
Two-Stage Method
Liter
Endosperm
Swiss Roll
38. A plastic triangle with toothed or serrated edges; used for texturing icings.
Sucrose
Almond Paste
Emulsion
Icing Comb
39. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
French Pastry
Zabaglione
Meringue
Foaming
40. French word for 'sherbet -'
Sorbet (sor bay)
Glace (glah say)
Pastillage
High-Ratio Method
41. Prefix in the metric system meaning 'one-hundredth.'
Caramelization
Boston Cream Pie
Centi
Net Weight
42. A crisp cookie made of butter - sugar - and flour.
Shortbread
Net Weight
Sponge Cake
Tunneling
43. A small - dry - finger-shaped sponge cake or cookie.
Sucrose
Ladyfinger
Leavening
Bavarian Cream
44. (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.
Glaze
Saint-Honore
Crepe (krep)
French Pastry
45. A type of cake made of meringue (egg whites and sugar) and flour.
Sponge
Gluten
Angel Food Cake
Foaming
46. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Hydrogenation
One-Stage Method
Chocolate Liquor
Petit Four
47. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Sorbet (sor bay)
Creaming Method
Meringue
Blown Sugar
48. A paste or confection made of almonds and sugar and often used for decorative work.
Challah
Short
Marzipan
Fritter
49. 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.
Pumpernickel Flour
Chiffon Method
Devil's-Food Cake
Spun Sugar
50. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Eclair Paste
Souffle
Coulis (koo lee)
Pumpernickel Flour
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