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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. The process by which starch granules absorb water and swell in size.
Gelatinization
Parfait;
Chiffon Method
Gelato
2. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Leavening
Souffle
Palmier (palm yay)
High-Ratio Method
3. A dessert made of layers of puff pastry filled with pastry cream.
Gelato
Baked Alaska
Napoleon
Puree
4. A coarse - flaky meal made from whole rye grains.
Angel Food Method
Pumpernickel Flour
High-Ratio
Devil's-Food Cake
5. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Ganache (gah nahsh)
Fermentation
Gluten
Spun Sugar
6. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Net Weight
Baklava
Extraction
Icing Comb
7. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.
Hydrogenation
Charlotte
Short
Batter
8. The chemical name for regular granulated sugar and confectioners' sugar.
Hydrogenation
Sucrose
Chiffon Cake
Palmier (palm yay)
9. A type of cake made of meringue (egg whites and sugar) and flour.
Puff Pastry
Angel Food Cake
One-Stage Method
Shortbread
10. A sponge cake made with a batter containing melted butter.
Marshmallow
One-Stage Method
Genoise (zhen wahz)
Endosperm
11. Italian word for 'sherbet.'
Granite (grab nee tay)
Chiffon Cake
Sorbetto
Docking
12. (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.
Chocolate Liquor
Creme Brulee
Souffle
Brioche
13. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Praline
Caramelization
Creme Brulee
Puree
14. French word for 'sherbet -'
Praline
Zest
Sorbet (sor bay)
Pasteurized
15. A cookie made of eggs (usually whites) and almond paste or coconut
Fritter
High-Ratio
Souffle
Macaroon
16. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Ladyfinger
Savarin;
Bavarian Cream
Crepe (krep)
17. A sugar paste used for decorative work - Which becomes very hard when dry.
Fondant
Devil's-Food Cake
Pastillage
Challah
18. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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19. A syrup consisting of sucrose and water in varying proportions.
Shortbread
Boston Cream Pie
Simple Syrup
Almond Paste
20. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Sponge Cake
Paris-Brest
Fondant
Brioche
21. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
Charlotte
Wash
Scaling
22. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Strudel
Gluten
Zest
Sponge Method
23. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Celsius Scale
Cobbler
Extraction
Kilo
24. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Batter
Caramelization
Croissant (krwah sawn)
Puff Pastry
25. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Challah
Palmier (palm yay)
Hydrogenation
Baba
26. (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.
Sourdough
Praline
Wash
Petit Four
27. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Short
Almond Paste
Leavening
Torte
28. A liquid that is thickened or set by the coagulation of egg protein.
Custard
Liter
Napoleon
Simple Syrup
29. Prefix in the metric system meaning 'one-tenth.'
Macaroon
Deci
One-Stage Method
Glaze
30. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Creaming Method
Dredge
Sponge Cake
Puree
31. Prefix in the metric system meaning 'one-thousandth.'
Almond Paste
Milli
Pastry Cream
Pasteurized
32. The basic unit of length in the metric system; slightly longer than one yard.
Sponge
Chiffon Method
Meter
Celsius Scale
33. A batter that is too thick to pour but will drop from a spoon in lumps
Drop Batter
Praline
Baked Alaska
Emulsion
34. The starchy inner portion of grain kernels.
Sorbet (sor bay)
Endosperm
Icing Comb
Extraction
35. Fruit cooked in a sugar syrup.
Compote
Praline
Gelatinization
Zest
36. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Baklava
Creaming
Icing Comb
Sorbet (sor bay)
37. The weight of the total contents of a can or package.
Marble
Chocolate Liquor
Shortening
Net Weight
38. 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.
Praline
Spun Sugar
Creaming
Fermentation
39. The colored outer portion of the peel of citrus fruits.
Zest
Torte
Foaming
Centi
40. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Marzipan
Blown Sugar
Praline
Tunneling
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.
Compote
Devil's-Food Cake
Two-Stage Method
One-Stage Method
42. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Pulled Sugar
Chocolate Liquor
Croissant (krwah sawn)
Compote
43. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Brioche
Confectioners' Sugar
Parfait;
Bread Flour
44. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Sorbetto
Creme Brulee
Chiffon Method
Royal Icing
45. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Liter
Chiffon Method
Profiterole
Pate a Choux (pot ah shoo)
46. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Profiterole
Mousse
Devil's-Food Cake
Fritter
47. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Dredge
Angel Food Cake
Pastry Cream
48. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Extraction
Blanc Mange (bla mahnge)
Pulled Sugar
Creaming Method
49. A rich egg bread - often made as a braided loaf.
Hydrogenation
Charlotte
Baklava
Challah
50. A dessert consisting of a ring of baked eclair paste filled with cream.
Chiffon Cake
Sponge
Paris-Brest
Bavarian Cream
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