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Test your basic knowledge |
Advanced Baking Terms
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can
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 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.
Creaming Method
Glaze
Ladyfinger
Gluten
2. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Foaming
High-Ratio Method
Chiffon Method
Gelatinization
3. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Spun Sugar
Dutch Process Cocoa
High-Ratio
Phyllo (fee lo)
4. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Tempering
Dredge
French Pastry
Creaming
5. Cocoa that has been processed with an alkali to reduce its acidity.
Dutch Process Cocoa
Kilo
Gateau (gah toe)
Genoise (zhen wahz)
6. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Sorbetto
Granite (grab nee tay)
Chocolate Liquor
Short
7. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Compote
Sourdough
Streusel (stray sel)
Sabayon
8. Strong flour - such as patent flour - used for breads.
Shortening
Crepe (krep)
Gelato
Bread Flour
9. A very thin French pancake - often served rolled around a filling.
Puff Pastry
Crepe (krep)
Stollen
Buttercream
10. (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
Glace (glah say)
Pate a Choux (pot ah shoo)
Gelatinization
11. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Sorbet (sor bay)
Blanc Mange (bla mahnge)
Royal Icing
Fermentation
12. The weight of the total contents of a can or package.
Scone
Dredge
Net Weight
Baba
13. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Tunneling
Puree
Mousse
Creaming
14. Italian ice cream
Gluten
Macaroon
High-Ratio
Gelato
15. French word for 'sherbet -'
Chiffon Method
Sorbet (sor bay)
Custard
Two-Stage Method
16. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Phyllo (fee lo)
Blanc Mange (bla mahnge)
Two-Stage Method
Batter
17. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Tunneling
Marshmallow
Palmier (palm yay)
Chiffon Pie
18. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
One-Stage Method
Pumpernickel Flour
Bavarian Cream
19. A thick - white foam made of whipped egg whites and sugar.
Meringue
Docking
Two-Stage Method
Sorbetto
20. A delicate cake or pastry small enough to be eaten in one or two bites.
Sorbetto
Scaling
Two-Stage Method
Petit Four
21. French word for 'cake.'
Centi
Gateau (gah toe)
Deci
Glaze
22. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Sorbetto
Charlotte
Tunneling
Bavarian Cream
23. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Pulled Sugar
Marzipan
Baked Alaska
Puff Pastry
24. The metric system of temperature measurement - with 0
Souffle
Celsius Scale
Baked Alaska
Tunneling
25. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Marshmallow
Ganache (gah nahsh)
Batter
Savarin;
26. A dough high in fat - sugar - and/or eggs.
Rich Dough
Cocoa
Shortbread
Pastry Cream
27. (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
Sponge
Fritter
Meter
28. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Shortening
Puree
Baked Alaska
29. A sugar paste used for decorative work - Which becomes very hard when dry.
Sucrose
Pastillage
Zest
Bread Flour
30. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Coulis (koo lee)
Marzipan
Wash
31. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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32. A cookie mixing method in which all ingredients are added to the bowl at once.
Brioche
Emulsion
Shortening
One-Stage Method
33. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Cobbler
Creme Anglaise (krem awng glezz)
Batter
Fermentation
34. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Fondant
Ganache (gah nahsh)
Extraction
Charlotte
35. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Foaming
Marzipan
Creaming
Phyllo (fee lo)
36. A cookie made of eggs (usually whites) and almond paste or coconut
Kilo
Pumpernickel Flour
Profiterole
Macaroon
37. Heat-treated to kill bacteria that might cause disease or spoilage.
Caramelization
Royal Icing
Pasteurized
Shortbread
38. See Two-Stage Method.
Sorbet (sor bay)
High-Ratio Method
Savarin;
Gram
39. Prefix in the metric system meaning 'one thousand.'
Scaling
Boston Cream Pie
Kilo
Devil's-Food Cake
40. A type of yeast bread or cake that is soaked in syrup.
Baba
Macaroon
Sponge Method
Fritter
41. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
French Pastry
Praline
Brioche
Wash
42. A small - dry - finger-shaped sponge cake or cookie.
Marble
Gateau (gah toe)
Sorbet (sor bay)
Ladyfinger
43. The colored outer portion of the peel of citrus fruits.
Zest
Pumpernickel Flour
Liter
Genoise (zhen wahz)
44. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Baba
Mousse
Baked Alaska
Meter
45. A mixture of finely ground almonds and sugar
Almond Paste
Gram
Ladyfinger
Coulis (koo lee)
46. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Confectioners' Sugar
Fritter
Drop Batter
47. A thin sponge cake layer spread with a filling and rolled up.
Milli
Palmier (palm yay)
Swiss Roll
Chocolate Liquor
48. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Marble
Meter
Fermentation
Buttercream
49. Prefix in the metric system meaning 'one-hundredth.'
Bread Flour
Coulis (koo lee)
Centi
Rich Dough
50. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Chiffon Pie
Strudel
Baklava
French Pastry