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Test your basic knowledge |
Advanced Baking Terms
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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study here
.
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 dessert consisting of a ring of baked eclair paste filled with cream.
Paris-Brest
Wash
Gateau (gah toe)
Emulsion
2. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Baked Alaska
Sucrose
Drop Batter
French Pastry
3. A fruit dessert similar to a pie but without a bottom crust.
Fermentation
Cocoa
Cobbler
Creaming Method
4. Cocoa that has been processed with an alkali to reduce its acidity.
Dutch Process Cocoa
Zest
Two-Stage Method
Torte
5. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Tunneling
Croissant (krwah sawn)
High-Ratio
Royal Icing
6. The basic unit of length in the metric system; slightly longer than one yard.
Chiffon Pie
Cocoa
Boston Cream Pie
Meter
7. See Two-Stage Method.
Extraction
Two-Stage Method
Eclair Paste
High-Ratio Method
8. A type of yeast bread or cake that is soaked in syrup.
French Pastry
Savarin;
Phyllo (fee lo)
Torte
9. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.
Celsius Scale
Petit Four
Sponge
Hydrogenation
10. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Napoleon
Blown Sugar
High-Ratio
Confectioners' Sugar
11. A type of sweet yeast bread with fruit.
Strudel
One-Stage Method
Glace (glah say)
Stollen
12. A type of sweet yeast bread or coffee cake.
Babka
Meringue
Creaming Method
Streusel (stray sel)
13. A confection or flavoring made of nuts and caramelized sugar.
Praline
Blanc Mange (bla mahnge)
Savarin;
Celsius Scale
14. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Brioche
Tempering
Pastry Flour
Batter
15. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Creme Anglaise (krem awng glezz)
Angel Food Cake
Extraction
Dredge
16. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Milli
Creaming Method
High-Ratio Method
Parfait;
17. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Glace (glah say)
Creme Brulee
Batter
Zabaglione
18. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Buttercream
Confectioners' Sugar
Bread Flour
Crepe (krep)
19. A type of biscuit or biscuitlike bread.
Sorbet (sor bay)
Scone
Praline
Phyllo (fee lo)
20. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Cobbler
Granite (grab nee tay)
Mousse
Gram
21. Italian ice cream
Macaroon
Crepe (krep)
Phyllo (fee lo)
Gelato
22. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Scone
Bavarian Cream
Dutch Process Cocoa
Angel Food Method
23. French word for 'sherbet -'
Puree
Sorbet (sor bay)
Baklava
Fritter
24. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Profiterole
Chiffon Pie
Granite (grab nee tay)
Fermentation
25. (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.
Zest
Gateau (gah toe)
Sorbetto
Glaze
26. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Puree
Profiterole
Blown Sugar
Zest
27. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Creme Brulee
Marshmallow
French Pastry
Tunneling
28. A plastic triangle with toothed or serrated edges; used for texturing icings.
Celsius Scale
Docking
Pate a Choux (pot ah shoo)
Icing Comb
29. A small - dry - finger-shaped sponge cake or cookie.
Ladyfinger
Creaming
Fritter
Pasteurized
30. Weighing - usually of ingredients or of dough's or batters.
Rounding
Scaling
Batter
Stollen
31. (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.
Baklava
Spun Sugar
Sponge
Strudel
32. A sugar paste used for decorative work - Which becomes very hard when dry.
Icing Comb
Gram
Palmier (palm yay)
Pastillage
33. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Cobbler
Brioche
Leavening
Scaling
34. A liquid that is thickened or set by the coagulation of egg protein.
Custard
Cocoa
Deci
Blanc Mange (bla mahnge)
35. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Eclair Paste
Custard
Pate a Choux (pot ah shoo)
Rounding
36. Italian word for 'sherbet.'
Pate a Choux (pot ah shoo)
Sorbetto
Savarin;
Scaling
37. Prefix in the metric system meaning 'one-tenth.'
Meringue
Savarin;
Puree
Deci
38. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Cobbler
Emulsion
Gluten
Creaming Method
39. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
French Pastry
Sucrose
Simple Syrup
Liter
40. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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41. Fruit cooked in a sugar syrup.
Wash
Marshmallow
Compote
Short
42. A weak flour used for pastries and cookies.
Bavarian Cream
Chiffon Cake
Drop Batter
Pastry Flour
43. A crisp cookie made of butter - sugar - and flour.
Liter
Shortbread
Cocoa
Docking
44. Eclair paste.
Savarin;
Foaming
Crepe (krep)
Pate a Choux (pot ah shoo)
45. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Sabayon
Angel Food Cake
Emulsion
46. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.
Profiterole
Pastillage
Streusel (stray sel)
Saint-Honore
47. A cake mixing method based on whipped eggs and sugar.
Sabayon
Sucrose
Devil's-Food Cake
Sponge Method
48. A coarse - flaky meal made from whole rye grains.
Puff Pastry
Pumpernickel Flour
Savarin;
Leavening
49. To sprinkle thoroughly with sugar or another dry powder.
Foaming
Ganache (gah nahsh)
Palmier (palm yay)
Dredge
50. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Strudel
Sponge Method
Mousse
Chiffon Pie
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