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Test your basic knowledge |
Advanced Baking Terms
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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. The process of whipping eggs - with or without sugar - to incorporate air.
French Pastry
Brioche
Foaming
High-Ratio Method
2. The browning of sugars caused by heat.
Scone
Short
Leavening
Caramelization
3. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Royal Icing
Boston Cream Pie
Creaming
Dredge
4. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Gram
Chiffon Cake
Eclair Paste
Custard
5. A very thin French pancake - often served rolled around a filling.
Docking
Royal Icing
Crepe (krep)
Gelatinization
6. To sprinkle thoroughly with sugar or another dry powder.
Dredge
Leavening
Creaming
Glace (glah say)
7. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Ladyfinger
Puree
Buttercream
Pate a Choux (pot ah shoo)
8. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Gelatinization
Crepe (krep)
Docking
Charlotte
9. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Praline
Shortening
Royal Icing
Gram
10. See Two-Stage Method.
Creme Caramel
Angel Food Cake
Net Weight
High-Ratio Method
11. Eclair paste.
Pate a Choux (pot ah shoo)
Pumpernickel Flour
Almond Paste
Pastry Cream
12. The basic unit of volume in the metric system; equal to slightly more than a quart.
Devil's-Food Cake
Net Weight
Streusel (stray sel)
Liter
13. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Emulsion
Angel Food Method
Liter
Hydrogenation
14. Prefix in the metric system meaning 'one-hundredth.'
Phyllo (fee lo)
Streusel (stray sel)
Pumpernickel Flour
Centi
15. A crisp cookie made of butter - sugar - and flour.
Docking
High-Ratio Method
Eclair Paste
Shortbread
16. (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
Simple Syrup
Saint-Honore
High-Ratio
Pastry Cream
17. A cookie made of eggs (usually whites) and almond paste or coconut
Creaming Method
Macaroon
Baked Alaska
Pastry Flour
18. A batter that is too thick to pour but will drop from a spoon in lumps
Simple Syrup
Pastillage
Drop Batter
Liter
19. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Charlotte
Chiffon Pie
Pate a Choux (pot ah shoo)
Net Weight
20. 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.
Dessert Syrup
Ladyfinger
Sponge
Wash
21. A fruit dessert similar to a pie but without a bottom crust.
Ganache (gah nahsh)
Dutch Process Cocoa
Cobbler
Torte
22. A type of sweet yeast bread with fruit.
Stollen
Caramelization
Hydrogenation
Pastry Cream
23. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Almond Paste
Sabayon
Tunneling
Baklava
24. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
Tempering
Savarin;
Foaming
25. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Pasteurized
Marble
Pulled Sugar
Foaming
26. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Celsius Scale
Pulled Sugar
Phyllo (fee lo)
Sponge Method
27. Heat-treated to kill bacteria that might cause disease or spoilage.
Baba
Pastry Cream
Chiffon Pie
Pasteurized
28. Prefix in the metric system meaning 'one thousand.'
Chiffon Cake
Napoleon
Shortening
Kilo
29. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Caramelization
Strudel
Buttercream
30. A paste or confection made of almonds and sugar and often used for decorative work.
Sponge Method
Zabaglione
Fritter
Marzipan
31. A rich cream made of sweet chocolate and heavy cream.
Simple Syrup
Pate a Choux (pot ah shoo)
Coulis (koo lee)
Ganache (gah nahsh)
32. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Extraction
Liter
French Pastry
33. A custard baked in a mold lined with caramelized sugar - then unmolded.
Pate a Choux (pot ah shoo)
Creme Caramel
Sorbetto
Short
34. The starchy inner portion of grain kernels.
Royal Icing
Baba
Spun Sugar
Endosperm
35. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Two-Stage Method
Short
Souffle
Swiss Roll
36. A liquid that is thickened or set by the coagulation of egg protein.
French Pastry
Zabaglione
Dessert Syrup
Custard
37. A small - dry - finger-shaped sponge cake or cookie.
Angel Food Method
Ladyfinger
Meter
French Pastry
38. A plastic triangle with toothed or serrated edges; used for texturing icings.
Icing Comb
Boston Cream Pie
Gram
Creme Caramel
39. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Rounding
Eclair Paste
Napoleon
Gluten
40. Weighing - usually of ingredients or of dough's or batters.
Scaling
Cobbler
Shortening
Deci
41. The metric system of temperature measurement - with 0
Sponge Cake
Celsius Scale
Kilo
Strudel
42. (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.
Charlotte
Sorbetto
Creaming Method
Marzipan
43. A fruit or vegetable puree - used as a sauce.
Fritter
Coulis (koo lee)
Creme Anglaise (krem awng glezz)
Strudel
44. Italian word for 'sherbet.'
Gateau (gah toe)
Sorbetto
Wash
Charlotte
45. 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.
Creme Brulee
Fritter
Celsius Scale
Batter
46. A cookie mixing method in which all ingredients are added to the bowl at once.
Sabayon
Two-Stage Method
Centi
One-Stage Method
47. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Saint-Honore
Marble
Gram
Creme Caramel
48. A syrup consisting of sucrose and water in varying proportions.
Simple Syrup
Brioche
Endosperm
Docking
49. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Puff Pastry
Baked Alaska
Sourdough
Sponge Cake
50. Prefix in the metric system meaning 'one-thousandth.'
Net Weight
Milli
Chiffon Cake
Puff Pastry
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