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Test your basic knowledge |
Advanced Baking Terms
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Study First
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. (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.
Eclair Paste
Blanc Mange (bla mahnge)
Genoise (zhen wahz)
Glaze
2. To sprinkle thoroughly with sugar or another dry powder.
Charlotte
Challah
Dredge
Simple Syrup
3. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Tunneling
Hydrogenation
Brioche
Marshmallow
4. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Kilo
Puff Pastry
Phyllo (fee lo)
Chiffon Method
5. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Drop Batter
Challah
Brioche
Endosperm
6. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Shortbread
Babka
Sponge Cake
Creaming Method
7. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
One-Stage Method
Confectioners' Sugar
Blown Sugar
Blanc Mange (bla mahnge)
8. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
Strudel
Sponge Cake
Endosperm
Baklava
9. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Chocolate Liquor
Palmier (palm yay)
Wash
Babka
10. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Strudel
Chiffon Pie
Hydrogenation
Wash
11. A delicate cake or pastry small enough to be eaten in one or two bites.
Cocoa
Crepe (krep)
Chiffon Pie
Petit Four
12. 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.
High-Ratio
Chiffon Cake
Gelato
Batter
13. The process by which starch granules absorb water and swell in size.
Crepe (krep)
Pastry Cream
Gelatinization
Zabaglione
14. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Coulis (koo lee)
Profiterole
Sabayon
Pumpernickel Flour
15. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Swiss Roll
Almond Paste
Macaroon
16. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Chiffon Cake
High-Ratio Method
Marble
Chiffon Method
17. Strong flour - such as patent flour - used for breads.
Custard
Bread Flour
Meringue
Paris-Brest
18. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Chiffon Pie
High-Ratio Method
Foaming
19. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Crepe (krep)
Creme Anglaise (krem awng glezz)
One-Stage Method
Pumpernickel Flour
20. The starchy inner portion of grain kernels.
Endosperm
Coulis (koo lee)
Fritter
Shortening
21. A liquid that is thickened or set by the coagulation of egg protein.
Custard
Confectioners' Sugar
Shortening
French Pastry
22. A dessert made of layers of puff pastry filled with pastry cream.
Marble
Dutch Process Cocoa
Devil's-Food Cake
Napoleon
23. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puff Pastry
Profiterole
Torte
Puree
24. Prefix in the metric system meaning 'one-hundredth.'
Bavarian Cream
Centi
Praline
Challah
25. 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
Boston Cream Pie
Scone
Pate a Choux (pot ah shoo)
26. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Blown Sugar
Dredge
Pumpernickel Flour
Fermentation
27. A cake mixing method based on whipped eggs and sugar.
Creaming
Custard
Sponge Method
Pastry Flour
28. A type of sweet yeast bread or coffee cake.
Bavarian Cream
Babka
Creaming Method
Angel Food Method
29. A thick - white foam made of whipped egg whites and sugar.
Swiss Roll
Meringue
Gateau (gah toe)
Docking
30. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Dredge
Glaze
Extraction
Leavening
31. French word for 'cake.'
Dredge
Compote
Gateau (gah toe)
Emulsion
32. A confection or flavoring made of nuts and caramelized sugar.
Pastry Flour
Spun Sugar
Scaling
Praline
33. A mixture of finely ground almonds and sugar
Blown Sugar
Almond Paste
Baba
One-Stage Method
34. The weight of the total contents of a can or package.
Zest
Baklava
Net Weight
Pastry Cream
35. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Glace (glah say)
Angel Food Cake
Dessert Syrup
Foaming
36. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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37. A dough high in fat - sugar - and/or eggs.
Rich Dough
Sorbet (sor bay)
Creme Brulee
Crepe (krep)
38. A type of yeast bread or cake that is soaked in syrup.
One-Stage Method
Savarin;
Wash
Tempering
39. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Gram
Zest
Simple Syrup
Centi
40. A batter that is too thick to pour but will drop from a spoon in lumps
Creme Anglaise (krem awng glezz)
Fritter
Hydrogenation
Drop Batter
41. A crisp cookie made of butter - sugar - and flour.
Custard
Shortbread
Short
Napoleon
42. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Gram
Buttercream
Extraction
43. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Croissant (krwah sawn)
Buttercream
Gelato
Royal Icing
44. The browning of sugars caused by heat.
Caramelization
Scaling
Gateau (gah toe)
Cocoa
45. Prefix in the metric system meaning 'one-tenth.'
Deci
Hydrogenation
Glace (glah say)
Gateau (gah toe)
46. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Deci
Saint-Honore
Creaming
Fermentation
47. German word for various types of cakes - usually layer cakes.
Torte
Shortbread
Liter
Saint-Honore
48. A rich cream made of sweet chocolate and heavy cream.
Praline
Ganache (gah nahsh)
Sponge Method
Dredge
49. A uniform mixture of two or more unmixable substances.
Brioche
Sponge Cake
Extraction
Emulsion
50. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Compote
Parfait;
Pulled Sugar
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