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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.
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 type of yeast bread or cake that is soaked in syrup.
Foaming
Pastry Flour
Creme Anglaise (krem awng glezz)
Savarin;
2. A fruit dessert similar to a pie but without a bottom crust.
Gelatinization
Shortening
Cobbler
Macaroon
3. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Dredge
Fondant
Leavening
Fermentation
4. The process by which starch granules absorb water and swell in size.
Chiffon Cake
Gelatinization
Custard
Creme Brulee
5. The process of whipping eggs - with or without sugar - to incorporate air.
Foaming
Creme Brulee
Fondant
Chiffon Pie
6. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Glace (glah say)
Almond Paste
Profiterole
Sabayon
7. The basic unit of length in the metric system; slightly longer than one yard.
Gluten
Meter
Creaming
Royal Icing
8. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Croissant (krwah sawn)
Napoleon
Brioche
Short
9. A cookie mixing method in which all ingredients are added to the bowl at once.
Pastry Flour
One-Stage Method
Phyllo (fee lo)
Creaming Method
10. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Bavarian Cream
Creaming
Pulled Sugar
Meringue
11. The metric system of temperature measurement - with 0
Scaling
Confectioners' Sugar
Rounding
Celsius Scale
12. Prefix in the metric system meaning 'one-tenth.'
Deci
Saint-Honore
Emulsion
Cobbler
13. 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
Baba
Royal Icing
Meter
14. A fruit or vegetable puree - used as a sauce.
Rich Dough
Endosperm
Batter
Coulis (koo lee)
15. (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.
Foaming
Granite (grab nee tay)
Charlotte
Devil's-Food Cake
16. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Glace (glah say)
Dessert Syrup
One-Stage Method
Sucrose
17. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Pumpernickel Flour
Chocolate Liquor
Hydrogenation
Shortening
18. A coarse - flaky meal made from whole rye grains.
Blanc Mange (bla mahnge)
Pumpernickel Flour
Rich Dough
Angel Food Cake
19. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Zest
Baked Alaska
Kilo
Fritter
20. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Stollen
Fermentation
Leavening
Ganache (gah nahsh)
21. A very thin French pancake - often served rolled around a filling.
Tunneling
Crepe (krep)
Sourdough
Strudel
22. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Glace (glah say)
Challah
Bread Flour
Creaming Method
23. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Deci
Meter
Gram
Caramelization
24. A sponge cake made with a batter containing melted butter.
Chiffon Pie
Creaming Method
One-Stage Method
Genoise (zhen wahz)
25. A batter that is too thick to pour but will drop from a spoon in lumps
Drop Batter
Dutch Process Cocoa
Phyllo (fee lo)
Granite (grab nee tay)
26. A dessert made of layers of puff pastry filled with pastry cream.
Gelato
Fritter
Napoleon
Devil's-Food Cake
27. Italian ice cream
Cobbler
Gelato
Buttercream
Wash
28. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Drop Batter
Profiterole
Marble
Endosperm
29. The colored outer portion of the peel of citrus fruits.
Boston Cream Pie
Zest
Cobbler
Paris-Brest
30. (1) Glazed; coated with icing. (2) Frozen.
Glace (glah say)
Pastry Flour
Palmier (palm yay)
Swiss Roll
31. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Chiffon Pie
Milli
Short
32. A type of sweet yeast bread or coffee cake.
Babka
Charlotte
Extraction
Pasteurized
33. The basic unit of volume in the metric system; equal to slightly more than a quart.
Baked Alaska
Kilo
Puree
Liter
34. (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.
Baba
Spun Sugar
Strudel
Babka
35. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Genoise (zhen wahz)
Puff Pastry
Batter
Dessert Syrup
36. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Emulsion
Wash
One-Stage Method
Blanc Mange (bla mahnge)
37. A liquid that is thickened or set by the coagulation of egg protein.
Bavarian Cream
Cobbler
Custard
Pastry Cream
38. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Celsius Scale
Sponge Cake
Sponge Method
Fermentation
39. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.
Two-Stage Method
Gelatinization
Simple Syrup
Saint-Honore
40. A plastic triangle with toothed or serrated edges; used for texturing icings.
Cocoa
Wash
Icing Comb
Praline
41. To sprinkle thoroughly with sugar or another dry powder.
Napoleon
Creaming
Dredge
Fondant
42. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Buttercream
Tempering
Hydrogenation
Spun Sugar
43. A mixture of finely ground almonds and sugar
Confectioners' Sugar
Sabayon
Almond Paste
Puff Pastry
44. A syrup consisting of sucrose and water in varying proportions.
Cobbler
Simple Syrup
Compote
Creme Caramel
45. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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46. A paste or confection made of almonds and sugar and often used for decorative work.
Rich Dough
Tempering
Batter
Marzipan
47. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Cocoa
Creaming
Gelatinization
48. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho
High-Ratio
Dredge
Short
Dutch Process Cocoa
49. A thick - white foam made of whipped egg whites and sugar.
Foaming
Meringue
Icing Comb
Tempering
50. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Ganache (gah nahsh)
Docking
Brioche
Creaming
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