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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. 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.
Pastry Cream
Praline
Zest
Two-Stage Method
2. The weight of the total contents of a can or package.
Net Weight
Babka
Chocolate Liquor
Eclair Paste
3. The metric system of temperature measurement - with 0
Souffle
Celsius Scale
Deci
Bread Flour
4. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Pasteurized
Zabaglione
Icing Comb
5. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Docking
Granite (grab nee tay)
Marshmallow
6. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Pulled Sugar
Pastillage
Chiffon Method
Almond Paste
7. A cookie mixing method in which all ingredients are added to the bowl at once.
Custard
Caramelization
One-Stage Method
Creme Brulee
8. A very thin French pancake - often served rolled around a filling.
Royal Icing
Puree
Leavening
Crepe (krep)
9. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Shortening
Blown Sugar
Scaling
Gateau (gah toe)
10. 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.
Tempering
Liter
Marzipan
Spun Sugar
11. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
High-Ratio
Simple Syrup
Pulled Sugar
Gram
12. Prefix in the metric system meaning 'one-thousandth.'
Milli
Angel Food Cake
Gelato
Kilo
13. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Charlotte
Creme Anglaise (krem awng glezz)
Crepe (krep)
Confectioners' Sugar
14. A batter that is too thick to pour but will drop from a spoon in lumps
Pastry Cream
Gateau (gah toe)
Rounding
Drop Batter
15. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Short
French Pastry
Glaze
Milli
16. A dough high in fat - sugar - and/or eggs.
Creme Caramel
Rich Dough
One-Stage Method
Marzipan
17. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Genoise (zhen wahz)
Bread Flour
Endosperm
18. Italian word for 'sherbet.'
Streusel (stray sel)
Gram
Sorbetto
Gelatinization
19. A mixture of finely ground almonds and sugar
Milli
Cobbler
Babka
Almond Paste
20. Prefix in the metric system meaning 'one-hundredth.'
Parfait;
Coulis (koo lee)
Ladyfinger
Centi
21. Fruit cooked in a sugar syrup.
Pulled Sugar
Compote
Pastry Cream
Petit Four
22. A rich cream made of sweet chocolate and heavy cream.
Saint-Honore
Pate a Choux (pot ah shoo)
Ganache (gah nahsh)
Cobbler
23. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Croissant (krwah sawn)
Glace (glah say)
Brioche
Palmier (palm yay)
24. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Shortening
Creme Anglaise (krem awng glezz)
Chocolate Liquor
Zest
25. A dessert consisting of a ring of baked eclair paste filled with cream.
Zest
Sponge Method
Paris-Brest
Glace (glah say)
26. A sponge cake made with a batter containing melted butter.
Sorbet (sor bay)
Genoise (zhen wahz)
Puree
Phyllo (fee lo)
27. A thick - white foam made of whipped egg whites and sugar.
Croissant (krwah sawn)
Confectioners' Sugar
Bavarian Cream
Meringue
28. The basic unit of volume in the metric system; equal to slightly more than a quart.
Bavarian Cream
Creaming Method
Gateau (gah toe)
Liter
29. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Baked Alaska
Boston Cream Pie
Sponge Cake
Ladyfinger
30. The chemical name for regular granulated sugar and confectioners' sugar.
Liter
Confectioners' Sugar
Rich Dough
Sucrose
31. A thick custard sauce containing eggs and starch.
Zabaglione
Bavarian Cream
Puree
Pastry Cream
32. A confection or flavoring made of nuts and caramelized sugar.
Praline
Tunneling
Genoise (zhen wahz)
Phyllo (fee lo)
33. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Buttercream
Net Weight
Fondant
Ganache (gah nahsh)
34. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Rounding
Caramelization
Drop Batter
Pastillage
35. (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
Creaming
Palmier (palm yay)
Marble
36. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Dessert Syrup
Angel Food Method
Baklava
Deci
37. A liquid that is thickened or set by the coagulation of egg protein.
Sourdough
Almond Paste
Angel Food Method
Custard
38. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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39. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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40. To sprinkle thoroughly with sugar or another dry powder.
Dredge
Genoise (zhen wahz)
Dessert Syrup
Gateau (gah toe)
41. A type of sweet yeast bread or coffee cake.
Babka
Short
Gelato
Macaroon
42. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Praline
Drop Batter
Marble
Extraction
43. (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.
Meringue
Challah
Devil's-Food Cake
Glaze
44. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Simple Syrup
Net Weight
Shortening
45. See Two-Stage Method.
Charlotte
Chiffon Cake
High-Ratio Method
Chiffon Method
46. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Leavening
Buttercream
Simple Syrup
47. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Blanc Mange (bla mahnge)
Meringue
Chocolate Liquor
Granite (grab nee tay)
48. A cookie made of eggs (usually whites) and almond paste or coconut
Dessert Syrup
Macaroon
Chiffon Cake
Hydrogenation
49. A dessert made of layers of puff pastry filled with pastry cream.
Mousse
Saint-Honore
Napoleon
Charlotte
50. Strong flour - such as patent flour - used for breads.
Genoise (zhen wahz)
Bread Flour
Compote
Pulled Sugar
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