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Test your basic knowledge |
Advanced Baking Terms
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can
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 coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Praline
Confectioners' Sugar
Icing Comb
2. Prefix in the metric system meaning 'one thousand.'
Kilo
Strudel
Eclair Paste
Marshmallow
3. A type of yeast bread or cake that is soaked in syrup.
Batter
Compote
Eclair Paste
Savarin;
4. A plastic triangle with toothed or serrated edges; used for texturing icings.
Profiterole
Macaroon
Gateau (gah toe)
Icing Comb
5. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Rounding
Streusel (stray sel)
Wash
Caramelization
6. A rich cream made of sweet chocolate and heavy cream.
Emulsion
Ganache (gah nahsh)
Fermentation
Docking
7. (1) Glazed; coated with icing. (2) Frozen.
Sponge
Shortening
Glace (glah say)
Puff Pastry
8. (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.
Saint-Honore
Crepe (krep)
Drop Batter
French Pastry
9. A deep-fried item made of or coated with a batter or dough.
Shortbread
Fritter
Short
Wash
10. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Sponge Method
Praline
Gateau (gah toe)
Chocolate Liquor
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.
Chiffon Cake
Creme Anglaise (krem awng glezz)
Strudel
Buttercream
12. A thin sponge cake layer spread with a filling and rolled up.
Baba
Pastillage
Macaroon
Swiss Roll
13. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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14. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Docking
Dredge
Net Weight
Sabayon
15. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Compote
Zest
Pate a Choux (pot ah shoo)
Chiffon Method
16. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Angel Food Method
Zabaglione
Babka
Extraction
17. A mixture of finely ground almonds and sugar
Almond Paste
Swiss Roll
Puff Pastry
Gelatinization
18. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Parfait;
Creaming Method
Devil's-Food Cake
Charlotte
19. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Gluten
Praline
Pulled Sugar
Marzipan
20. 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.
Marble
High-Ratio
Batter
Fermentation
21. A syrup consisting of sucrose and water in varying proportions.
Simple Syrup
Docking
Paris-Brest
Wash
22. A coarse - flaky meal made from whole rye grains.
Marble
Wash
Pumpernickel Flour
Kilo
23. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Docking
Creaming
Ganache (gah nahsh)
Blown Sugar
24. 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.
Meter
Custard
Spun Sugar
Boston Cream Pie
25. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Sorbetto
Pastry Flour
Chiffon Method
Profiterole
26. Strong flour - such as patent flour - used for breads.
Souffle
Bread Flour
Icing Comb
Mousse
27. German word for various types of cakes - usually layer cakes.
Torte
Emulsion
Endosperm
Hydrogenation
28. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Sabayon
French Pastry
Coulis (koo lee)
29. A weak flour used for pastries and cookies.
Pastry Flour
Macaroon
Gelato
Dessert Syrup
30. A sugar paste used for decorative work - Which becomes very hard when dry.
Rich Dough
Pastillage
Fondant
Endosperm
31. Prefix in the metric system meaning 'one-hundredth.'
Sorbetto
Centi
Zest
Royal Icing
32. A type of biscuit or biscuitlike bread.
Rounding
Creme Caramel
Dutch Process Cocoa
Scone
33. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Pasteurized
Creme Anglaise (krem awng glezz)
Mousse
Swiss Roll
34. Fruit cooked in a sugar syrup.
Pasteurized
Praline
Compote
Shortbread
35. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Glace (glah say)
Milli
Creaming Method
Docking
36. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Spun Sugar
Phyllo (fee lo)
Pumpernickel Flour
Two-Stage Method
37. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.
Ganache (gah nahsh)
Charlotte
Icing Comb
Chiffon Pie
38. (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.
Endosperm
Gram
Souffle
High-Ratio Method
39. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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40. See Two-Stage Method.
Genoise (zhen wahz)
Chocolate Liquor
High-Ratio Method
Ganache (gah nahsh)
41. A thick - white foam made of whipped egg whites and sugar.
Puree
Net Weight
Meringue
Palmier (palm yay)
42. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.
Cobbler
Marshmallow
Shortening
Babka
43. Eclair paste.
Royal Icing
Pate a Choux (pot ah shoo)
Torte
Sucrose
44. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Petit Four
Fermentation
Foaming
Boston Cream Pie
45. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Creaming
Eclair Paste
Brioche
Custard
46. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Pumpernickel Flour
Dessert Syrup
Drop Batter
Marble
47. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Meter
Savarin;
Brioche
Scaling
48. Prefix in the metric system meaning 'one-thousandth.'
High-Ratio Method
Creaming
Milli
Petit Four
49. A type of yeast bread or cake that is soaked in syrup.
Hydrogenation
Dessert Syrup
Almond Paste
Baba
50. The colored outer portion of the peel of citrus fruits.
Compote
Creme Brulee
Swiss Roll
Zest
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