Baking, Puddings & Chocolate

Question 1

Creaming

Answer 1

ugar and fat (shortening, butter, or other) beaten until light and creamy. A cake making method to incorporate air.

Question 2

Whisking

Answer 2

to incorporate air into a mixture with a whisk or fork. A method in cake making where the raising agent is air that has been trapped in the cake during mixing.

Question 3

Rubbing In

Answer 3

a method of cake making which gives a heavy cake a crumbly, moist texture. Raising agent is always bicarbonate of soda

Question 4

Melting

Answer 4

a method of cake making used for moist cakes, where fat, sugar and syrup are heated together to melt, then cooled, then egg and other liquid added, then flour and other dry ingredients stirred in, not beaten

Question 5

Fold

Answer 5

gently combining ingredients usually to ensure that mixture stays light and air bubbles retained

Question 6

Genoise

Answer 6

cake is made using the foaming method of cake-making, in which the sugar and eggs are combined and gently warmed, and then beaten with a whisk until thick and foamy. Cake flour is then carefully folded into the whipped egg mixture, along with melted butter and vanilla and then immediately baked.

Question 7

Macerate

Answer 7

to soak food in liquid to soften and absorb flavours

Question 8

Compote

Answer 8

preparation of fresh or dried fruit cooked in sugar syrup

Question 9

Soft ball

Answer 9

a type of sugar syrup, boiling point of 115c for fondant, fudge, small amount of syrup dropped into cold water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand

Question 10

Hard ball

Answer 10

a type of sugar syrup, boiling point of 124c, marshmallows. If hard-ball stage has been reached, the syrup will hold its ball shape and deform only slightly with very firm pressure

Question 11

Spun Sugar

Answer 11

heating sugar syrup to 152C, then drawn out into long filaments and used to make cotton candy or as a decoration for sweet dishes

Question 12

To the thread

Answer 12

108C - 110C dropping a spoonful of hot sugar syrup into a bowl of very cold water. If the syrup drips from a spoon and forms thin threads in cold water, thread stage has been reached

Question 13

To beat

Answer 13

Stir together very rapidly in order to incorporate air

Question 14

Sabayon

Answer 14

French for Zabaglione an Italian dessert made of whipped and heated egg yolks, sugar, and Marsala wine, served hot or cold

Question 15

Whisked sponge

Answer 15

a mechanical way of adding air in to the sponge mixture through whisking

Question 16

Baking Soda

Answer 16

a chemical raising agent, sodium bicarbonate used in cooking, for cleaning, or in toothpaste

Question 17

Cream of Tartar

Answer 17

potassium bitartrate, a chemical raising agent

Question 18

Baking powder

Answer 18

a mixture of sodium bicarbonate and cream of tartar, used as a chemical raising agent

Question 19

Self-raising flour

Answer 19

Flour with added baking powder and salt

Question 20

Caramel

Answer 20

sugar or syrup heated until it turns brown, used as a flavoring or coloring for food or drink

Question 21

Victoria sandwich

Answer 21

jam and cream are sandwiched between two sponge cakes; not iced or decorated apart from a dusting of icing sugar

Question 22

Black Forest Gateau

Answer 22

a chocolate sponge cake with layers of morello cherries or cherry jam and whipped cream and topped with chocolate icing

Question 23

Sachertorte

Answer 23

specific type of chocolate cake, or torte, with apricot jam invented by Austrian Franz Sacher

Question 24

Swiss Roll

Answer 24

A thin cake layer is made of flour, eggs, and sugar and baked in a very shallow rectangular baking tray, called a sheet pan. The cake is removed from the pan and spread with jam or buttercream, rolled up, and served in round cross-sectional slices

Question 25

Ganache

Answer 25

icing or filling made by heating cream and then adding the chocolate to melt

Question 26

Steaming

Answer 26

is a moist cooking method to retain the moisture in the cake or pudding

Question 27

Marzipan

Answer 27

uncooked almond paste of ground almonds, sugar and egg

Question 28

Pralin

Answer 28

a smooth, sweet substance made by boiling nuts in sugar and grinding the mixture, used especially as a filling for chocolates.

Question 29

Cocoa Making

Answer 29

Cocoa tree, has cocoa pod, has cocoa beans. Beans are then harvested, roasted and then machine ground in to cocoa mass

Question 30

Cocoa Mass

Answer 30

Contains both cocoa solids (brown) and cocoa butter (white)

Question 31

Cocoa Solids

Answer 31

Can be dried and made in to cocoa powder

Question 32

Cocoa Butter

Answer 32

the natural fat present in the bean, add sugar and flavour to make white chocolate

Question 33

Compound

Answer 33

adding fat and sugar to cocoa solids

Question 34

Milk Chocolate

Answer 34

is made by adding milk powder to compound

Question 35

Couverture

Answer 35

adding sugar to cocoa mass, high quality chocolate

Question 36

Tempering

Answer 36

Great chocolate should have a shiny finish and a good “snap” – that clean clicking sound when you break a piece off. These are created by tempering, the controlled process of raising, lowering and raising the temperature of the chocolate to form exactly the right kind of crystals.