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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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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 confection or flavoring made of nuts and caramelized sugar.
Creme Anglaise (krem awng glezz)
Coulis (koo lee)
Baked Alaska
Praline
2. A thick - white foam made of whipped egg whites and sugar.
One-Stage Method
French Pastry
Meringue
Milli
3. Eclair paste.
Batter
Icing Comb
Gelatinization
Pate a Choux (pot ah shoo)
4. A type of yeast bread or cake that is soaked in syrup.
Kilo
Chiffon Cake
Pasteurized
Baba
5. A type of sweet yeast bread or coffee cake.
Babka
High-Ratio Method
Cobbler
Deci
6. Fruit cooked in a sugar syrup.
Scaling
Compote
Gelato
Glace (glah say)
7. A thin sponge cake layer spread with a filling and rolled up.
Phyllo (fee lo)
High-Ratio
Creme Brulee
Swiss Roll
8. Prefix in the metric system meaning 'one thousand.'
Kilo
Savarin;
Hydrogenation
Celsius Scale
9. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Puree
Extraction
Sucrose
Leavening
10. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Dutch Process Cocoa
Gram
Baked Alaska
Confectioners' Sugar
11. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Liter
Leavening
Shortbread
12. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Extraction
Gram
Cocoa
Creme Anglaise (krem awng glezz)
13. A crisp cookie made of butter - sugar - and flour.
Chiffon Method
Shortbread
French Pastry
Caramelization
14. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Charlotte
Sabayon
Dessert Syrup
Extraction
15. The chemical name for regular granulated sugar and confectioners' sugar.
Croissant (krwah sawn)
Sucrose
Coulis (koo lee)
Rich Dough
16. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Endosperm
Brioche
Charlotte
Creme Caramel
17. A uniform mixture of two or more unmixable substances.
Emulsion
Zest
Napoleon
Angel Food Method
18. A batter that is too thick to pour but will drop from a spoon in lumps
Drop Batter
Rich Dough
Chocolate Liquor
Kilo
19. The process by which starch granules absorb water and swell in size.
Swiss Roll
Devil's-Food Cake
Gelatinization
Boston Cream Pie
20. A cookie mixing method in which all ingredients are added to the bowl at once.
Savarin;
Napoleon
One-Stage Method
Coulis (koo lee)
21. (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.
Angel Food Cake
Palmier (palm yay)
Swiss Roll
Strudel
22. 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
Almond Paste
Puff Pastry
Puree
23. A liquid that is thickened or set by the coagulation of egg protein.
Chiffon Pie
Custard
Pasteurized
Pulled Sugar
24. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Net Weight
Zabaglione
Gram
Gelatinization
25. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Puff Pastry
Extraction
Angel Food Cake
Sponge
26. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Torte
Chiffon Method
Tempering
27. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Spun Sugar
Gateau (gah toe)
Saint-Honore
28. Heat-treated to kill bacteria that might cause disease or spoilage.
Eclair Paste
Pasteurized
Angel Food Cake
Fermentation
29. Prefix in the metric system meaning 'one-hundredth.'
Rounding
Scaling
Centi
Chiffon Method
30. A sugar paste used for decorative work - Which becomes very hard when dry.
Baked Alaska
Pastillage
Emulsion
Centi
31. The starchy inner portion of grain kernels.
Endosperm
Coulis (koo lee)
Babka
Bavarian Cream
32. A paste or confection made of almonds and sugar and often used for decorative work.
Short
Boston Cream Pie
Marzipan
Liter
33. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Cobbler
Angel Food Cake
Pastry Flour
Profiterole
34. A small - dry - finger-shaped sponge cake or cookie.
Ladyfinger
Pate a Choux (pot ah shoo)
Creme Brulee
Zest
35. A type of cake made of meringue (egg whites and sugar) and flour.
Bread Flour
Angel Food Cake
Puff Pastry
Creme Anglaise (krem awng glezz)
36. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creme Anglaise (krem awng glezz)
Sourdough
Gelatinization
Creme Brulee
37. 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.
Batter
Genoise (zhen wahz)
Zabaglione
Meter
38. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Tempering
Simple Syrup
Parfait;
Rich Dough
39. A light cake made by the chiffon method.
Spun Sugar
Macaroon
Chiffon Pie
Chiffon Cake
40. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Gelatinization
Pastry Cream
Baklava
Parfait;
41. A mixture of finely ground almonds and sugar
Swiss Roll
Almond Paste
Brioche
Challah
42. German word for various types of cakes - usually layer cakes.
Torte
Souffle
Wash
One-Stage Method
43. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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44. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Leavening
Sourdough
Pulled Sugar
Spun Sugar
45. A delicate cake or pastry small enough to be eaten in one or two bites.
Souffle
Petit Four
Napoleon
Paris-Brest
46. The basic unit of length in the metric system; slightly longer than one yard.
Charlotte
Meter
Confectioners' Sugar
Leavening
47. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Torte
Pumpernickel Flour
Batter
Buttercream
48. A rich cream made of sweet chocolate and heavy cream.
Scaling
Pastry Cream
Glaze
Ganache (gah nahsh)
49. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Custard
Pumpernickel Flour
Granite (grab nee tay)
Angel Food Method
50. To sprinkle thoroughly with sugar or another dry powder.
Milli
Macaroon
Dredge
Streusel (stray sel)
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