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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. A cookie mixing method in which all ingredients are added to the bowl at once.
Chiffon Cake
One-Stage Method
Petit Four
Profiterole
2. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Emulsion
Puree
Wash
Boston Cream Pie
3. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Strudel
French Pastry
Creaming Method
4. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Leavening
Gelato
Ganache (gah nahsh)
Almond Paste
5. A type of cake made of meringue (egg whites and sugar) and flour.
Dredge
Extraction
Souffle
Angel Food Cake
6. A coarse - flaky meal made from whole rye grains.
Pumpernickel Flour
Swiss Roll
Gelatinization
Milli
7. A light cake made by the chiffon method.
Buttercream
Tunneling
Gelato
Chiffon Cake
8. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Hydrogenation
Bread Flour
Bavarian Cream
Creaming Method
9. (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.
Fermentation
Angel Food Cake
Glaze
Puree
10. 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.
Napoleon
Two-Stage Method
Foaming
Sponge
11. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Gelato
French Pastry
Meter
Mousse
12. Italian word for 'sherbet.'
Sorbetto
Spun Sugar
Genoise (zhen wahz)
Liter
13. A sponge cake made with a batter containing melted butter.
Bread Flour
Genoise (zhen wahz)
Sponge Method
Angel Food Cake
14. A crisp cookie made of butter - sugar - and flour.
Shortbread
Icing Comb
Pulled Sugar
Dredge
15. 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.
Sponge
Shortbread
Milli
Creaming Method
16. A fruit or vegetable puree - used as a sauce.
Deci
Coulis (koo lee)
Zabaglione
Rich Dough
17. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Sponge Cake
Genoise (zhen wahz)
Chocolate Liquor
Icing Comb
18. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Endosperm
Foaming
Marshmallow
Sabayon
19. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Pasteurized
Meter
Drop Batter
Buttercream
20. The chemical name for regular granulated sugar and confectioners' sugar.
Sponge Method
Marzipan
Deci
Sucrose
21. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Gelatinization
Pasteurized
Creaming Method
Net Weight
22. The process of whipping eggs - with or without sugar - to incorporate air.
Puff Pastry
Glaze
Foaming
Compote
23. A thin sponge cake layer spread with a filling and rolled up.
Chiffon Method
Swiss Roll
Gelato
Savarin;
24. The weight of the total contents of a can or package.
Dessert Syrup
Net Weight
Rich Dough
Sponge
25. Weighing - usually of ingredients or of dough's or batters.
Royal Icing
Pate a Choux (pot ah shoo)
Scaling
Custard
26. A type of yeast bread or cake that is soaked in syrup.
Savarin;
Sponge Cake
Liter
French Pastry
27. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Mousse
Baklava
Charlotte
Marble
28. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Gram
Gateau (gah toe)
Phyllo (fee lo)
Cobbler
29. The basic unit of length in the metric system; slightly longer than one yard.
Chocolate Liquor
Pate a Choux (pot ah shoo)
Meter
Chiffon Pie
30. A rich egg bread - often made as a braided loaf.
Centi
Challah
Foaming
Sponge Cake
31. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Shortening
Milli
Blanc Mange (bla mahnge)
32. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Sourdough
Praline
Short
Confectioners' Sugar
33. To sprinkle thoroughly with sugar or another dry powder.
Emulsion
Puff Pastry
Gluten
Dredge
34. The browning of sugars caused by heat.
Paris-Brest
Deci
Granite (grab nee tay)
Caramelization
35. A custard baked in a mold lined with caramelized sugar - then unmolded.
Baklava
Creme Caramel
Pate a Choux (pot ah shoo)
Croissant (krwah sawn)
36. A dessert consisting of a ring of baked eclair paste filled with cream.
Boston Cream Pie
Puree
Custard
Paris-Brest
37. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Pate a Choux (pot ah shoo)
Milli
Ladyfinger
Cocoa
38. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Compote
Puff Pastry
Royal Icing
39. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Spun Sugar
Sorbet (sor bay)
Creaming
Baked Alaska
40. The process by which starch granules absorb water and swell in size.
Zest
Souffle
Dessert Syrup
Gelatinization
41. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Celsius Scale
Buttercream
Foaming
42. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Two-Stage Method
Creme Caramel
Foaming
Blanc Mange (bla mahnge)
43. A confection or flavoring made of nuts and caramelized sugar.
Scaling
Gram
Genoise (zhen wahz)
Praline
44. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Zest
Ladyfinger
Phyllo (fee lo)
Pastry Cream
45. A cookie made of eggs (usually whites) and almond paste or coconut
Pulled Sugar
Croissant (krwah sawn)
Gateau (gah toe)
Macaroon
46. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Short
Puree
Swiss Roll
Profiterole
47. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Eclair Paste
Savarin;
Short
Caramelization
48. The colored outer portion of the peel of citrus fruits.
One-Stage Method
Zest
Pastry Cream
Fritter
49. (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
Puree
Pate a Choux (pot ah shoo)
Puff Pastry
High-Ratio
50. A type of biscuit or biscuitlike bread.
Creaming Method
Kilo
Scone
Swiss Roll