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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. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
Rich Dough
Meringue
Gelatinization
2. 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.
Spun Sugar
Coulis (koo lee)
Angel Food Cake
Caramelization
3. French word for 'cake.'
Gateau (gah toe)
Puree
Granite (grab nee tay)
Pastry Flour
4. A type of yeast bread or cake that is soaked in syrup.
Stollen
Savarin;
Genoise (zhen wahz)
Sucrose
5. Italian word for 'sherbet.'
Sponge Cake
Sorbetto
Almond Paste
Chiffon Method
6. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Tempering
Hydrogenation
Marzipan
Celsius Scale
7. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Deci
Genoise (zhen wahz)
Torte
8. Prefix in the metric system meaning 'one thousand.'
Gelato
Kilo
Torte
Bread Flour
9. (1) Glazed; coated with icing. (2) Frozen.
Glace (glah say)
Pate a Choux (pot ah shoo)
Torte
Custard
10. Eclair paste.
Baked Alaska
Deci
Marble
Pate a Choux (pot ah shoo)
11. Italian ice cream
Babka
Confectioners' Sugar
Gelato
Gluten
12. A type of sweet yeast bread or coffee cake.
Liter
Marshmallow
Pulled Sugar
Babka
13. A rich cream made of sweet chocolate and heavy cream.
Baked Alaska
Ganache (gah nahsh)
Cocoa
Meter
14. The weight of the total contents of a can or package.
Net Weight
Confectioners' Sugar
Babka
Gram
15. A light cake made by the chiffon method.
Chiffon Cake
Short
Royal Icing
Sabayon
16. (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
Dredge
Paris-Brest
Batter
17. A crisp cookie made of butter - sugar - and flour.
Chiffon Cake
Strudel
Shortbread
Fritter
18. Fruit cooked in a sugar syrup.
Creaming Method
Compote
Extraction
Shortbread
19. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Genoise (zhen wahz)
Bread Flour
One-Stage Method
20. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Sucrose
Sponge Cake
Dessert Syrup
Shortbread
21. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Savarin;
Shortbread
Creaming Method
Rounding
22. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Palmier (palm yay)
Gateau (gah toe)
Glace (glah say)
Creaming Method
23. German word for various types of cakes - usually layer cakes.
Torte
Royal Icing
Bread Flour
Palmier (palm yay)
24. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Rounding
Palmier (palm yay)
Dutch Process Cocoa
Chocolate Liquor
25. A type of biscuit or biscuitlike bread.
Challah
Shortening
Dutch Process Cocoa
Scone
26. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Glace (glah say)
Wash
Blanc Mange (bla mahnge)
Phyllo (fee lo)
27. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Marshmallow
Icing Comb
Petit Four
Macaroon
28. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Sponge
Net Weight
Pastillage
Granite (grab nee tay)
29. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Baklava
Coulis (koo lee)
Croissant (krwah sawn)
30. A type of sweet yeast bread with fruit.
Stollen
Meter
Pastry Flour
Rich Dough
31. Cocoa that has been processed with an alkali to reduce its acidity.
Charlotte
Dutch Process Cocoa
Scaling
Royal Icing
32. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Bread Flour
Cobbler
Angel Food Method
33. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Parfait;
High-Ratio Method
Eclair Paste
Puree
34. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Puff Pastry
High-Ratio
Leavening
Blanc Mange (bla mahnge)
35. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Parfait;
Phyllo (fee lo)
Mousse
Sabayon
36. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Rich Dough
Shortbread
Macaroon
37. A plastic triangle with toothed or serrated edges; used for texturing icings.
Zabaglione
Icing Comb
Sponge Method
Rich Dough
38. A very thin French pancake - often served rolled around a filling.
Rounding
Crepe (krep)
Blanc Mange (bla mahnge)
Scone
39. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Genoise (zhen wahz)
Baked Alaska
Zabaglione
Gateau (gah toe)
40. 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.
Foaming
Paris-Brest
Two-Stage Method
Meter
41. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Gelatinization
Parfait;
Pulled Sugar
42. A sugar paste used for decorative work - Which becomes very hard when dry.
Brioche
Pastillage
Fondant
Endosperm
43. A syrup consisting of sucrose and water in varying proportions.
Stollen
One-Stage Method
Simple Syrup
Puff Pastry
44. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
Ladyfinger
Napoleon
Scaling
45. The basic unit of length in the metric system; slightly longer than one yard.
Extraction
Meter
Phyllo (fee lo)
Brioche
46. A confection or flavoring made of nuts and caramelized sugar.
Praline
Sponge
Pastry Cream
Baklava
47. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Tempering
Sponge Method
Drop Batter
Puree
48. To sprinkle thoroughly with sugar or another dry powder.
Puff Pastry
Cocoa
Dredge
Fondant
49. A thick custard sauce containing eggs and starch.
Babka
Pastry Cream
Brioche
Dessert Syrup
50. (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
Batter
Macaroon
High-Ratio
Scone
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