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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. (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.
Zabaglione
Celsius Scale
Strudel
Extraction
2. Eclair paste.
Pate a Choux (pot ah shoo)
Pumpernickel Flour
Baked Alaska
Stollen
3. A type of biscuit or biscuitlike bread.
Scone
Cobbler
French Pastry
Fermentation
4. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Pasteurized
Napoleon
Paris-Brest
Extraction
5. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Puff Pastry
Phyllo (fee lo)
Souffle
Endosperm
6. A type of sweet yeast bread or coffee cake.
Pate a Choux (pot ah shoo)
Simple Syrup
Shortbread
Babka
7. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Paris-Brest
Custard
Dutch Process Cocoa
Streusel (stray sel)
8. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Boston Cream Pie
Fondant
Gluten
Fermentation
9. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Tunneling
Crepe (krep)
Creme Caramel
Croissant (krwah sawn)
10. (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.
Hydrogenation
Praline
Napoleon
Charlotte
11. A type of sweet yeast bread with fruit.
Sponge Cake
Rich Dough
Stollen
Creme Caramel
12. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Sabayon
Docking
Pastry Flour
Baked Alaska
13. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Charlotte
Hydrogenation
Challah
Tempering
14. 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.
Leavening
Charlotte
Spun Sugar
Parfait;
15. Fruit cooked in a sugar syrup.
Meter
Shortening
Compote
Hydrogenation
16. See Two-Stage Method.
High-Ratio Method
Simple Syrup
Rounding
Pate a Choux (pot ah shoo)
17. A rich cream made of sweet chocolate and heavy cream.
Ganache (gah nahsh)
Cobbler
Leavening
Phyllo (fee lo)
18. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Napoleon
Spun Sugar
Creaming
Creme Brulee
19. A small - dry - finger-shaped sponge cake or cookie.
Pastry Flour
Sponge Method
Extraction
Ladyfinger
20. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Gluten
Hydrogenation
Pastry Flour
21. A fruit dessert similar to a pie but without a bottom crust.
Petit Four
Strudel
Puff Pastry
Cobbler
22. (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.
Pumpernickel Flour
Sourdough
Scone
Crepe (krep)
23. 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.
Sponge
Hydrogenation
Two-Stage Method
Creme Brulee
24. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Extraction
Sourdough
Deci
Creaming Method
25. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Simple Syrup
Liter
Torte
French Pastry
26. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Hydrogenation
Paris-Brest
Rich Dough
Baklava
27. The process by which starch granules absorb water and swell in size.
Fritter
Rounding
Gelatinization
Chocolate Liquor
28. Prefix in the metric system meaning 'one-tenth.'
Deci
Ganache (gah nahsh)
Genoise (zhen wahz)
Chiffon Pie
29. A delicate cake or pastry small enough to be eaten in one or two bites.
Torte
Petit Four
Batter
Phyllo (fee lo)
30. A dessert consisting of a ring of baked eclair paste filled with cream.
Gluten
Paris-Brest
Bavarian Cream
Deci
31. A rich egg bread - often made as a braided loaf.
Glaze
Strudel
Challah
Meter
32. Cocoa that has been processed with an alkali to reduce its acidity.
Almond Paste
Dutch Process Cocoa
Drop Batter
Bread Flour
33. The starchy inner portion of grain kernels.
Scaling
Pastry Cream
Endosperm
Bavarian Cream
34. A cookie made of eggs (usually whites) and almond paste or coconut
Bread Flour
Pasteurized
Extraction
Macaroon
35. A very thin French pancake - often served rolled around a filling.
Challah
Sponge Cake
Crepe (krep)
Eclair Paste
36. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Pate a Choux (pot ah shoo)
Pulled Sugar
Phyllo (fee lo)
Sabayon
37. The basic unit of volume in the metric system; equal to slightly more than a quart.
Gelato
Liter
Chiffon Cake
Praline
38. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Pastry Flour
Kilo
Savarin;
39. A mixture of finely ground almonds and sugar
Confectioners' Sugar
Wash
Almond Paste
Foaming
40. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Centi
Cocoa
Saint-Honore
High-Ratio
41. 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.
Centi
Torte
Two-Stage Method
Batter
42. A sugar paste used for decorative work - Which becomes very hard when dry.
Tunneling
Liter
Pastillage
Granite (grab nee tay)
43. A plastic triangle with toothed or serrated edges; used for texturing icings.
Shortening
Tempering
Icing Comb
Baked Alaska
44. A custard baked in a mold lined with caramelized sugar - then unmolded.
Creme Caramel
Chiffon Method
Sucrose
Granite (grab nee tay)
45. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Two-Stage Method
Marble
Boston Cream Pie
Hydrogenation
46. The colored outer portion of the peel of citrus fruits.
Gluten
Parfait;
Angel Food Method
Zest
47. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Souffle
Scaling
Fermentation
Marble
48. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Kilo
Short
Creaming Method
Torte
49. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Charlotte
Mousse
Sabayon
Baba
50. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Short
Wash
Savarin;
Cobbler
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