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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 batter that is too thick to pour but will drop from a spoon in lumps
Almond Paste
Challah
Drop Batter
Chiffon Cake
2. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Palmier (palm yay)
Two-Stage Method
Babka
Simple Syrup
3. A type of yeast bread or cake that is soaked in syrup.
Chiffon Method
Savarin;
Hydrogenation
Creme Caramel
4. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Creme Anglaise (krem awng glezz)
Marble
Stollen
Savarin;
5. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Ganache (gah nahsh)
Blanc Mange (bla mahnge)
Macaroon
Chiffon Cake
6. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Marzipan
Parfait;
Puff Pastry
Coulis (koo lee)
7. A crisp cookie made of butter - sugar - and flour.
Shortbread
Stollen
Endosperm
Saint-Honore
8. The basic unit of length in the metric system; slightly longer than one yard.
Pulled Sugar
Fritter
Meter
Swiss Roll
9. A liquid that is thickened or set by the coagulation of egg protein.
Pastry Cream
Baba
Leavening
Custard
10. A sugar paste used for decorative work - Which becomes very hard when dry.
Angel Food Method
Pastillage
High-Ratio Method
Creme Caramel
11. A cookie mixing method in which all ingredients are added to the bowl at once.
Sponge
One-Stage Method
Batter
Celsius Scale
12. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Cobbler
Baked Alaska
Sorbet (sor bay)
Chiffon Pie
13. (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.
Shortening
Saint-Honore
Sorbetto
One-Stage Method
14. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Granite (grab nee tay)
Streusel (stray sel)
Almond Paste
Marzipan
15. A custard baked in a mold lined with caramelized sugar - then unmolded.
Bread Flour
Shortening
Creme Caramel
Chiffon Method
16. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Bavarian Cream
Angel Food Method
Cocoa
Fondant
17. The chemical name for regular granulated sugar and confectioners' sugar.
Creme Anglaise (krem awng glezz)
Rich Dough
Net Weight
Sucrose
18. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Endosperm
Brioche
Foaming
Challah
19. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Puree
Profiterole
Crepe (krep)
20. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Sponge Cake
Creaming Method
Fondant
21. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.
Drop Batter
Tempering
Mousse
Glaze
22. Prefix in the metric system meaning 'one-thousandth.'
Brioche
Stollen
Sucrose
Milli
23. French word for 'cake.'
Profiterole
Gateau (gah toe)
Eclair Paste
Bavarian Cream
24. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Gluten
Babka
Sponge Cake
25. A rich cream made of sweet chocolate and heavy cream.
Foaming
Ganache (gah nahsh)
One-Stage Method
Creaming
26. The browning of sugars caused by heat.
Kilo
Creme Caramel
Chiffon Cake
Caramelization
27. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Tunneling
Sorbet (sor bay)
Fritter
Dessert Syrup
28. 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.
High-Ratio Method
Wash
Spun Sugar
Shortening
29. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Chiffon Method
Pulled Sugar
Dredge
Gluten
30. The metric system of temperature measurement - with 0
Celsius Scale
Chocolate Liquor
High-Ratio Method
Pastry Flour
31. A coarse - flaky meal made from whole rye grains.
Chiffon Cake
Scone
Blanc Mange (bla mahnge)
Pumpernickel Flour
32. A very thin French pancake - often served rolled around a filling.
Marzipan
Gelato
Kilo
Crepe (krep)
33. The process of whipping eggs - with or without sugar - to incorporate air.
Macaroon
Scone
Glace (glah say)
Foaming
34. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Rounding
Macaroon
Gram
Baked Alaska
35. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Extraction
Puree
Brioche
Dredge
36. Prefix in the metric system meaning 'one-hundredth.'
Centi
Praline
Kilo
Petit Four
37. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Sabayon
Baklava
Petit Four
Sponge Method
38. (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.
Gelatinization
Strudel
Icing Comb
Caramelization
39. A delicate cake or pastry small enough to be eaten in one or two bites.
Petit Four
Liter
Sorbetto
Pulled Sugar
40. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Cobbler
Marble
Angel Food Method
Batter
41. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Crepe (krep)
Coulis (koo lee)
Simple Syrup
Extraction
42. Italian ice cream
Short
Gelato
Wash
Scone
43. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Baked Alaska
Emulsion
Gram
Sorbet (sor bay)
44. Weighing - usually of ingredients or of dough's or batters.
Creme Brulee
Eclair Paste
Scaling
Pastillage
45. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Phyllo (fee lo)
Ladyfinger
Creaming Method
Blown Sugar
46. A type of cake made of meringue (egg whites and sugar) and flour.
Cobbler
Angel Food Cake
Ladyfinger
Scaling
47. Fruit cooked in a sugar syrup.
Kilo
Meter
Liter
Compote
48. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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49. Cocoa that has been processed with an alkali to reduce its acidity.
Phyllo (fee lo)
Baklava
Pastry Flour
Dutch Process Cocoa
50. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Streusel (stray sel)
Gelatinization
Chocolate Liquor
Tunneling
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