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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 delicate cake or pastry small enough to be eaten in one or two bites.
Simple Syrup
Rich Dough
Pastry Flour
Petit Four
2. French word for 'sherbet -'
Petit Four
Buttercream
Sorbet (sor bay)
Marble
3. A light cake made by the chiffon method.
Saint-Honore
Ladyfinger
Liter
Chiffon Cake
4. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Simple Syrup
Sabayon
Leavening
5. Italian ice cream
Sponge Cake
Emulsion
Caramelization
Gelato
6. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Celsius Scale
Baba
Sponge
7. 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.
Brioche
Pate a Choux (pot ah shoo)
Two-Stage Method
French Pastry
8. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Macaroon
Deci
Ganache (gah nahsh)
Sabayon
9. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Emulsion
Gluten
Torte
Fritter
10. Prefix in the metric system meaning 'one-tenth.'
Petit Four
Cocoa
Dredge
Deci
11. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Blown Sugar
Pumpernickel Flour
Centi
Deci
12. A fruit dessert similar to a pie but without a bottom crust.
Cobbler
Glaze
Brioche
Glace (glah say)
13. A confection or flavoring made of nuts and caramelized sugar.
Cocoa
Praline
Challah
Baba
14. Strong flour - such as patent flour - used for breads.
Icing Comb
Bread Flour
Dutch Process Cocoa
Savarin;
15. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Rich Dough
Two-Stage Method
Angel Food Method
Glaze
16. A cake mixing method based on whipped eggs and sugar.
Kilo
Sponge Method
Baklava
Compote
17. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Rich Dough
Baked Alaska
Pasteurized
18. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Sponge Method
Charlotte
Pate a Choux (pot ah shoo)
19. The weight of the total contents of a can or package.
Dredge
Net Weight
Creaming
Creme Anglaise (krem awng glezz)
20. The process of whipping eggs - with or without sugar - to incorporate air.
Babka
Simple Syrup
Foaming
Petit Four
21. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Extraction
Spun Sugar
Marble
22. French word for 'cake.'
Gateau (gah toe)
Glace (glah say)
Swiss Roll
Simple Syrup
23. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creme Caramel
Creme Brulee
Compote
Phyllo (fee lo)
24. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Icing Comb
Creme Anglaise (krem awng glezz)
Babka
Pasteurized
25. German word for various types of cakes - usually layer cakes.
Torte
Creaming Method
Sabayon
Macaroon
26. A dough high in fat - sugar - and/or eggs.
Rich Dough
Genoise (zhen wahz)
Angel Food Cake
Dessert Syrup
27. A crisp cookie made of butter - sugar - and flour.
Petit Four
Shortbread
Sourdough
Celsius Scale
28. (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.
Puff Pastry
Sabayon
Shortening
Souffle
29. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Spun Sugar
Boston Cream Pie
Fermentation
Meter
30. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Simple Syrup
Eclair Paste
Souffle
Ganache (gah nahsh)
31. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Pastry Cream
Short
Marshmallow
Tempering
32. A small - dry - finger-shaped sponge cake or cookie.
Ladyfinger
Marshmallow
Puree
Pumpernickel Flour
33. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Baked Alaska
Napoleon
Extraction
Chocolate Liquor
34. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Souffle
Marzipan
Bavarian Cream
Cobbler
35. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Crepe (krep)
Sponge Cake
Gram
Puree
36. (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.
Macaroon
Cobbler
Shortening
Milli
37. To sprinkle thoroughly with sugar or another dry powder.
Paris-Brest
Extraction
Cobbler
Dredge
38. The process by which starch granules absorb water and swell in size.
Gelatinization
Charlotte
Blown Sugar
Swiss Roll
39. The browning of sugars caused by heat.
Caramelization
Puff Pastry
Parfait;
Endosperm
40. A type of yeast bread or cake that is soaked in syrup.
Rounding
Liter
Challah
Savarin;
41. The basic unit of length in the metric system; slightly longer than one yard.
Baba
Meter
Stollen
Rich Dough
42. A custard baked in a mold lined with caramelized sugar - then unmolded.
Pasteurized
Parfait;
Tunneling
Creme Caramel
43. A sponge cake made with a batter containing melted butter.
Leavening
Torte
Chiffon Pie
Genoise (zhen wahz)
44. The colored outer portion of the peel of citrus fruits.
Deci
Dessert Syrup
Zest
Babka
45. A thick - white foam made of whipped egg whites and sugar.
Meringue
Coulis (koo lee)
Mousse
Celsius Scale
46. A rich egg bread - often made as a braided loaf.
Confectioners' Sugar
Challah
Ladyfinger
Streusel (stray sel)
47. A plastic triangle with toothed or serrated edges; used for texturing icings.
Tunneling
Fondant
Parfait;
Icing Comb
48. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Kilo
Dessert Syrup
Short
Royal Icing
49. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Saint-Honore
Sucrose
Granite (grab nee tay)
Profiterole
50. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
Baklava
Centi
Strudel
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