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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.
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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. Prefix in the metric system meaning 'one-tenth.'
Granite (grab nee tay)
Deci
Pastry Cream
Kilo
2. A fruit dessert similar to a pie but without a bottom crust.
Cobbler
Creme Caramel
Zabaglione
Leavening
3. Fruit cooked in a sugar syrup.
Compote
Granite (grab nee tay)
Endosperm
Challah
4. A delicate cake or pastry small enough to be eaten in one or two bites.
Gluten
Creaming Method
Cocoa
Petit Four
5. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Fondant
Milli
Almond Paste
6. A type of sweet yeast bread or coffee cake.
Net Weight
Emulsion
Dessert Syrup
Babka
7. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Palmier (palm yay)
Babka
Baked Alaska
Strudel
8. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Gateau (gah toe)
Tunneling
Parfait;
Sucrose
9. A form of icing made of confectioners' sugar and egg whites; used for decorating.
French Pastry
Buttercream
Royal Icing
Fermentation
10. A thick - white foam made of whipped egg whites and sugar.
Meringue
Glaze
Shortening
Ladyfinger
11. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Gram
Boston Cream Pie
Extraction
Creme Anglaise (krem awng glezz)
12. A rich cream made of sweet chocolate and heavy cream.
Blanc Mange (bla mahnge)
Saint-Honore
Pastry Flour
Ganache (gah nahsh)
13. A sponge cake made with a batter containing melted butter.
Wash
Croissant (krwah sawn)
Genoise (zhen wahz)
Torte
14. A coarse - flaky meal made from whole rye grains.
Fritter
Pumpernickel Flour
Babka
Shortening
15. French word for 'sherbet -'
Sucrose
Sorbet (sor bay)
Baba
Gluten
16. Italian ice cream
Gelato
High-Ratio
Sourdough
Baklava
17. A syrup consisting of sucrose and water in varying proportions.
Simple Syrup
Bread Flour
Cocoa
Royal Icing
18. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Royal Icing
Baklava
Gateau (gah toe)
Charlotte
19. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Zabaglione
Marble
Charlotte
20. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Savarin;
Gelatinization
Chiffon Pie
Batter
21. A uniform mixture of two or more unmixable substances.
Tempering
Marble
Kilo
Emulsion
22. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Eclair Paste
Pastillage
Glaze
Creaming
23. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
One-Stage Method
Centi
Mousse
Savarin;
24. Italian word for 'sherbet.'
Sorbetto
Bread Flour
Palmier (palm yay)
Coulis (koo lee)
25. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Tunneling
Drop Batter
Wash
26. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Phyllo (fee lo)
Pasteurized
Cocoa
Docking
27. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Paris-Brest
Pate a Choux (pot ah shoo)
Brioche
Dessert Syrup
28. To sprinkle thoroughly with sugar or another dry powder.
Batter
Dredge
Royal Icing
Coulis (koo lee)
29. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Sabayon
Sponge Cake
Angel Food Cake
Devil's-Food Cake
30. See Two-Stage Method.
High-Ratio Method
Leavening
Glaze
Sorbetto
31. 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.
Streusel (stray sel)
Spun Sugar
Creaming
Stollen
32. The weight of the total contents of a can or package.
Kilo
Fermentation
Fondant
Net Weight
33. 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.
Two-Stage Method
Wash
Babka
Sourdough
34. A mixture of finely ground almonds and sugar
Sourdough
Shortbread
Almond Paste
Pastillage
35. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Centi
Marzipan
Dredge
36. A batter that is too thick to pour but will drop from a spoon in lumps
Blown Sugar
Sucrose
French Pastry
Drop Batter
37. A sugar paste used for decorative work - Which becomes very hard when dry.
Marzipan
Fondant
Pastillage
Milli
38. A type of cake made of meringue (egg whites and sugar) and flour.
Drop Batter
Angel Food Cake
Centi
Pulled Sugar
39. A dessert consisting of a ring of baked eclair paste filled with cream.
Rounding
Royal Icing
Paris-Brest
Profiterole
40. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Chiffon Method
Napoleon
Creaming Method
41. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chiffon Cake
Chocolate Liquor
Dutch Process Cocoa
Savarin;
42. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Pulled Sugar
Petit Four
Drop Batter
High-Ratio Method
43. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Challah
Swiss Roll
Compote
44. A cookie mixing method in which all ingredients are added to the bowl at once.
Sponge
Icing Comb
One-Stage Method
Wash
45. Prefix in the metric system meaning 'one-thousandth.'
Pastry Cream
Milli
Dredge
Celsius Scale
46. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Bread Flour
Glace (glah say)
Phyllo (fee lo)
Almond Paste
47. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Deci
Creaming
Short
High-Ratio
48. A small - dry - finger-shaped sponge cake or cookie.
Marzipan
Genoise (zhen wahz)
Ladyfinger
Angel Food Method
49. The metric system of temperature measurement - with 0
Tunneling
Pasteurized
Gelatinization
Celsius Scale
50. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Scone
Bread Flour
Meringue
Gluten
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