SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
French Pastry
Extraction
Tempering
Phyllo (fee lo)
2. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Compote
Angel Food Cake
Swiss Roll
Mousse
3. A batter that is too thick to pour but will drop from a spoon in lumps
Two-Stage Method
Dredge
Drop Batter
Cobbler
4. A liquid that is thickened or set by the coagulation of egg protein.
Custard
Streusel (stray sel)
Net Weight
Pastillage
5. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Caramelization
Tunneling
Crepe (krep)
6. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Chiffon Pie
Extraction
Marshmallow
Palmier (palm yay)
7. The weight of the total contents of a can or package.
Net Weight
Creaming
Tunneling
Scaling
8. The process of whipping eggs - with or without sugar - to incorporate air.
Sorbet (sor bay)
Royal Icing
Souffle
Foaming
9. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Babka
Shortening
Baked Alaska
Wash
10. The chemical name for regular granulated sugar and confectioners' sugar.
Boston Cream Pie
Simple Syrup
Sucrose
High-Ratio
11. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Pulled Sugar
Sorbet (sor bay)
Challah
Granite (grab nee tay)
12. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Brioche
Profiterole
Zabaglione
Net Weight
13. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Meter
Buttercream
Crepe (krep)
Marble
14. A deep-fried item made of or coated with a batter or dough.
Fritter
Pumpernickel Flour
Liter
Phyllo (fee lo)
15. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
High-Ratio Method
Chocolate Liquor
Ladyfinger
16. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
17. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Parfait;
Sorbetto
Sponge Method
Sponge Cake
18. A type of sweet yeast bread or coffee cake.
Phyllo (fee lo)
Liter
Babka
Eclair Paste
19. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Short
Tunneling
Batter
Challah
20. The metric system of temperature measurement - with 0
Celsius Scale
Baked Alaska
Icing Comb
Royal Icing
21. Prefix in the metric system meaning 'one thousand.'
Kilo
Fondant
Genoise (zhen wahz)
Sorbet (sor bay)
22. French word for 'cake.'
Caramelization
Confectioners' Sugar
Gateau (gah toe)
Short
23. A type of sweet yeast bread with fruit.
Savarin;
Sponge Cake
Stollen
Phyllo (fee lo)
24. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
25. A dessert made of layers of puff pastry filled with pastry cream.
Endosperm
Blown Sugar
Creme Caramel
Napoleon
26. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Macaroon
Croissant (krwah sawn)
Cobbler
Pastry Flour
27. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Chiffon Method
Boston Cream Pie
Zabaglione
Creme Caramel
28. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Palmier (palm yay)
Tempering
Challah
Eclair Paste
29. See Two-Stage Method.
High-Ratio Method
Eclair Paste
Sorbet (sor bay)
Sourdough
30. A fruit or vegetable puree - used as a sauce.
Meter
Creaming Method
Short
Coulis (koo lee)
31. Cocoa that has been processed with an alkali to reduce its acidity.
Buttercream
Dutch Process Cocoa
Savarin;
Baked Alaska
32. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Tempering
Stollen
Granite (grab nee tay)
33. A cookie made of eggs (usually whites) and almond paste or coconut
Palmier (palm yay)
Pasteurized
Simple Syrup
Macaroon
34. A thick - white foam made of whipped egg whites and sugar.
Crepe (krep)
Meringue
Saint-Honore
Blown Sugar
35. (1) Glazed; coated with icing. (2) Frozen.
Shortbread
Marshmallow
Glace (glah say)
Compote
36. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Zest
Cobbler
Chiffon Method
Gelato
37. A rich egg bread - often made as a braided loaf.
French Pastry
Cobbler
Challah
Sucrose
38. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Puff Pastry
Brioche
Simple Syrup
Petit Four
39. To sprinkle thoroughly with sugar or another dry powder.
Phyllo (fee lo)
Dredge
French Pastry
Swiss Roll
40. A type of yeast bread or cake that is soaked in syrup.
High-Ratio Method
Savarin;
Palmier (palm yay)
Milli
41. Prefix in the metric system meaning 'one-thousandth.'
Milli
Cocoa
Eclair Paste
Celsius Scale
42. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Swiss Roll
Sabayon
Drop Batter
Pumpernickel Flour
43. Eclair paste.
Pate a Choux (pot ah shoo)
Kilo
Deci
Royal Icing
44. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Tunneling
Parfait;
Pastillage
Pumpernickel Flour
45. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Phyllo (fee lo)
Sabayon
Glaze
46. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Creme Anglaise (krem awng glezz)
Sucrose
Fondant
Blanc Mange (bla mahnge)
47. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.
Icing Comb
Savarin;
Sourdough
Drop Batter
48. Prefix in the metric system meaning 'one-tenth.'
Pulled Sugar
Creaming
Deci
Extraction
49. French word for 'sherbet -'
Shortening
Sorbet (sor bay)
Challah
Sponge Method
50. A syrup consisting of sucrose and water in varying proportions.
Dredge
Zest
Simple Syrup
Endosperm