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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 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.
Souffle
Pasteurized
Sponge
Gram
2. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Cocoa
Gelatinization
Phyllo (fee lo)
Paris-Brest
3. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Pastry Flour
Spun Sugar
Sponge Cake
Kilo
4. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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5. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Fritter
Challah
Savarin;
6. The starchy inner portion of grain kernels.
Wash
Tempering
Emulsion
Endosperm
7. A thick - white foam made of whipped egg whites and sugar.
Puff Pastry
Gateau (gah toe)
Profiterole
Meringue
8. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Parfait;
Deci
Bavarian Cream
Brioche
9. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Marble
Boston Cream Pie
Blown Sugar
Angel Food Method
10. A very thin French pancake - often served rolled around a filling.
Angel Food Method
Pulled Sugar
Macaroon
Crepe (krep)
11. German word for various types of cakes - usually layer cakes.
Palmier (palm yay)
Torte
Shortbread
Gelato
12. A thick custard sauce containing eggs and starch.
Pastry Cream
Mousse
Chiffon Cake
Tunneling
13. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Macaroon
Marshmallow
Torte
Fritter
14. (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.
Celsius Scale
Charlotte
Scaling
Streusel (stray sel)
15. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Creme Anglaise (krem awng glezz)
One-Stage Method
Buttercream
16. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
High-Ratio Method
Two-Stage Method
Creme Brulee
Buttercream
17. A dessert consisting of a ring of baked eclair paste filled with cream.
Paris-Brest
Sorbetto
Granite (grab nee tay)
Scaling
18. A cake mixing method based on whipped eggs and sugar.
Marzipan
Dredge
Sponge Method
Shortening
19. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Gateau (gah toe)
Chocolate Liquor
Kilo
Zabaglione
20. A type of sweet yeast bread with fruit.
Batter
Drop Batter
Pumpernickel Flour
Stollen
21. Prefix in the metric system meaning 'one-thousandth.'
Bavarian Cream
Milli
Macaroon
Sorbetto
22. French word for 'sherbet -'
Paris-Brest
Glaze
Marshmallow
Sorbet (sor bay)
23. A rich egg bread - often made as a braided loaf.
Petit Four
Challah
Savarin;
Parfait;
24. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Endosperm
Zabaglione
Docking
Puree
25. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Confectioners' Sugar
Compote
Puff Pastry
Cocoa
26. A uniform mixture of two or more unmixable substances.
Pate a Choux (pot ah shoo)
Gelatinization
Emulsion
Sponge Method
27. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Milli
Blown Sugar
Foaming
28. A fruit or vegetable puree - used as a sauce.
Icing Comb
Coulis (koo lee)
Gateau (gah toe)
Crepe (krep)
29. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Granite (grab nee tay)
Blown Sugar
Genoise (zhen wahz)
Sorbetto
30. The basic unit of length in the metric system; slightly longer than one yard.
Babka
Napoleon
Meter
Ladyfinger
31. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Marzipan
Napoleon
Bavarian Cream
Net Weight
32. Weighing - usually of ingredients or of dough's or batters.
Glace (glah say)
Scaling
Coulis (koo lee)
Leavening
33. A sponge cake made with a batter containing melted butter.
Dessert Syrup
Genoise (zhen wahz)
Compote
Souffle
34. 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.
Cobbler
Granite (grab nee tay)
Sponge
Coulis (koo lee)
35. A liquid that is thickened or set by the coagulation of egg protein.
Croissant (krwah sawn)
Foaming
Custard
Crepe (krep)
36. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Fondant
Dutch Process Cocoa
Bread Flour
Two-Stage Method
37. A type of biscuit or biscuitlike bread.
Saint-Honore
Devil's-Food Cake
Custard
Scone
38. 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.
Charlotte
One-Stage Method
Batter
Confectioners' Sugar
39. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Cobbler
Phyllo (fee lo)
Gram
Sorbetto
40. A mixture of finely ground almonds and sugar
Endosperm
Glace (glah say)
Almond Paste
Compote
41. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Creme Anglaise (krem awng glezz)
Compote
Buttercream
42. 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.
Brioche
Two-Stage Method
Boston Cream Pie
Blown Sugar
43. A sugar paste used for decorative work - Which becomes very hard when dry.
Ladyfinger
Pastillage
Meter
Petit Four
44. A delicate cake or pastry small enough to be eaten in one or two bites.
Pulled Sugar
Sponge Method
Petit Four
Sourdough
45. A type of yeast bread or cake that is soaked in syrup.
Crepe (krep)
Custard
Baba
Centi
46. The process by which starch granules absorb water and swell in size.
Marshmallow
Charlotte
Gelatinization
Dessert Syrup
47. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Spun Sugar
Paris-Brest
Caramelization
Palmier (palm yay)
48. A small - dry - finger-shaped sponge cake or cookie.
Ladyfinger
Dredge
Buttercream
Chiffon Method
49. A coarse - flaky meal made from whole rye grains.
Babka
Pumpernickel Flour
Marshmallow
Profiterole
50. Cocoa that has been processed with an alkali to reduce its acidity.
Creme Caramel
Dutch Process Cocoa
Palmier (palm yay)
Bread Flour
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