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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 type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Eclair Paste
Fondant
Baba
Endosperm
2. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Cocoa
Emulsion
Puree
Extraction
3. See Two-Stage Method.
Baba
Sorbet (sor bay)
Meringue
High-Ratio Method
4. Italian ice cream
Gelato
Scone
Sorbet (sor bay)
Bread Flour
5. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Baba
Palmier (palm yay)
Chocolate Liquor
Creaming Method
6. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Icing Comb
Tempering
One-Stage Method
Phyllo (fee lo)
7. Fruit cooked in a sugar syrup.
Pasteurized
Tempering
Compote
Angel Food Cake
8. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Creaming
Pastry Flour
Royal Icing
Baked Alaska
9. Cocoa that has been processed with an alkali to reduce its acidity.
Docking
Puff Pastry
Chiffon Pie
Dutch Process Cocoa
10. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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11. (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
Ganache (gah nahsh)
Spun Sugar
Sponge Method
12. Strong flour - such as patent flour - used for breads.
Wash
Pasteurized
Compote
Bread Flour
13. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Glace (glah say)
Gram
Pate a Choux (pot ah shoo)
Creme Brulee
14. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Marshmallow
Wash
Stollen
Marble
15. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Short
Buttercream
Wash
16. The starchy inner portion of grain kernels.
Endosperm
Shortbread
Pumpernickel Flour
Almond Paste
17. A batter that is too thick to pour but will drop from a spoon in lumps
Chiffon Method
Liter
Drop Batter
Pastillage
18. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
Angel Food Cake
Docking
Celsius Scale
19. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Paris-Brest
Sucrose
Fritter
Chiffon Method
20. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Creme Brulee
Scone
Emulsion
Blown Sugar
21. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Wash
Two-Stage Method
Batter
22. To sprinkle thoroughly with sugar or another dry powder.
Paris-Brest
Dredge
Simple Syrup
Rounding
23. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Ganache (gah nahsh)
Glace (glah say)
Rounding
Dessert Syrup
24. 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.
Pastry Cream
Net Weight
Charlotte
Two-Stage Method
25. Weighing - usually of ingredients or of dough's or batters.
Scaling
Creaming
Scone
High-Ratio Method
26. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Celsius Scale
Chiffon Cake
Zabaglione
Creaming Method
27. A type of yeast bread or cake that is soaked in syrup.
Baba
Leavening
Tempering
Fermentation
28. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Mousse
Celsius Scale
Compote
29. A deep-fried item made of or coated with a batter or dough.
Fritter
Brioche
Angel Food Cake
Macaroon
30. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puff Pastry
Puree
Chiffon Cake
Charlotte
31. 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.
Icing Comb
Batter
Savarin;
Pate a Choux (pot ah shoo)
32. The metric system of temperature measurement - with 0
Pulled Sugar
Celsius Scale
Bavarian Cream
Blanc Mange (bla mahnge)
33. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Endosperm
Sponge
Palmier (palm yay)
Brioche
34. Prefix in the metric system meaning 'one-tenth.'
Sponge Cake
Profiterole
Deci
Blown Sugar
35. Italian word for 'sherbet.'
Tunneling
Swiss Roll
Sorbetto
Sorbet (sor bay)
36. The process by which starch granules absorb water and swell in size.
Scone
Angel Food Cake
Gelatinization
Gateau (gah toe)
37. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Leavening
Zabaglione
Sponge Cake
Rich Dough
38. Heat-treated to kill bacteria that might cause disease or spoilage.
Pasteurized
Marzipan
Marshmallow
Tunneling
39. (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.
Souffle
Creme Anglaise (krem awng glezz)
Tempering
Shortening
40. A delicate cake or pastry small enough to be eaten in one or two bites.
Petit Four
Scone
Creme Caramel
Gluten
41. French word for 'sherbet -'
Sorbet (sor bay)
Scaling
Swiss Roll
One-Stage Method
42. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Brioche
Puff Pastry
Gluten
Sorbetto
43. A liquid that is thickened or set by the coagulation of egg protein.
Custard
Centi
Meter
Hydrogenation
44. A very thin French pancake - often served rolled around a filling.
Tempering
Chiffon Cake
Creaming
Crepe (krep)
45. Prefix in the metric system meaning 'one thousand.'
Kilo
Chiffon Pie
Foaming
Bavarian Cream
46. 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.
Pulled Sugar
Royal Icing
Coulis (koo lee)
Spun Sugar
47. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Chiffon Cake
Two-Stage Method
Palmier (palm yay)
Celsius Scale
48. 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.
Gelatinization
Marble
Sponge
Chiffon Cake
49. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Sucrose
Bavarian Cream
Creaming
Ganache (gah nahsh)
50. A thick - white foam made of whipped egg whites and sugar.
Brioche
Paris-Brest
Creaming
Meringue
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