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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 type of biscuit or biscuitlike bread.
Kilo
Scone
Strudel
Sorbet (sor bay)
2. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Bread Flour
Meringue
Sucrose
Eclair Paste
3. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Net Weight
Parfait;
Zest
4. A rich cream made of sweet chocolate and heavy cream.
Fritter
Marzipan
Creme Caramel
Ganache (gah nahsh)
5. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Zabaglione
Chocolate Liquor
Swiss Roll
Drop Batter
6. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.
Shortbread
Baklava
Sorbet (sor bay)
Souffle
7. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Rich Dough
Swiss Roll
Almond Paste
Marble
8. See Two-Stage Method.
Net Weight
Granite (grab nee tay)
Marble
High-Ratio Method
9. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Tunneling
Pastry Flour
Two-Stage Method
Creme Caramel
10. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.
Chiffon Cake
Hydrogenation
Sponge Method
Saint-Honore
11. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Celsius Scale
Devil's-Food Cake
Streusel (stray sel)
Shortening
12. 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.
Deci
Baked Alaska
Palmier (palm yay)
Sponge
13. A dessert consisting of a ring of baked eclair paste filled with cream.
Drop Batter
Creme Brulee
Meter
Paris-Brest
14. A light cake made by the chiffon method.
Scaling
Chiffon Cake
Streusel (stray sel)
Gram
15. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Dutch Process Cocoa
Extraction
Pasteurized
Meringue
16. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Hydrogenation
Gelatinization
Coulis (koo lee)
Parfait;
17. A custard baked in a mold lined with caramelized sugar - then unmolded.
Blanc Mange (bla mahnge)
Creme Brulee
Creme Caramel
Gluten
18. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Drop Batter
Cobbler
Deci
19. Fruit cooked in a sugar syrup.
Extraction
Crepe (krep)
Compote
Pastillage
20. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Kilo
Rich Dough
Buttercream
Napoleon
21. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Pastillage
Chiffon Pie
Marble
Gateau (gah toe)
22. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Chiffon Pie
Stollen
Saint-Honore
23. The chemical name for regular granulated sugar and confectioners' sugar.
Gateau (gah toe)
Sucrose
Docking
Cocoa
24. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Praline
Bavarian Cream
Devil's-Food Cake
25. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Strudel
Pastry Cream
Chocolate Liquor
Blown Sugar
26. A plastic triangle with toothed or serrated edges; used for texturing icings.
Creme Brulee
Icing Comb
Sourdough
Babka
27. A crisp cookie made of butter - sugar - and flour.
Meter
Caramelization
Puff Pastry
Shortbread
28. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Angel Food Cake
Chocolate Liquor
Sabayon
29. Heat-treated to kill bacteria that might cause disease or spoilage.
Scone
Leavening
Cobbler
Pasteurized
30. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Sponge Method
French Pastry
Creme Anglaise (krem awng glezz)
High-Ratio
31. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Docking
Sourdough
Short
Marzipan
32. A mixture of finely ground almonds and sugar
Scaling
Almond Paste
Chiffon Pie
Creaming Method
33. A thick custard sauce containing eggs and starch.
Saint-Honore
Leavening
Ganache (gah nahsh)
Pastry Cream
34. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
High-Ratio Method
Pate a Choux (pot ah shoo)
Phyllo (fee lo)
Pulled Sugar
35. A sponge cake made with a batter containing melted butter.
Zest
Croissant (krwah sawn)
Gelato
Genoise (zhen wahz)
36. A type of sweet yeast bread with fruit.
Foaming
Petit Four
Stollen
Chiffon Pie
37. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Phyllo (fee lo)
Extraction
Mousse
Leavening
38. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Zabaglione
Creme Caramel
Baklava
Sponge
39. A deep-fried item made of or coated with a batter or dough.
Fritter
Savarin;
Macaroon
Meter
40. Prefix in the metric system meaning 'one-tenth.'
Deci
Swiss Roll
Dessert Syrup
Extraction
41. Prefix in the metric system meaning 'one-hundredth.'
Centi
Genoise (zhen wahz)
Macaroon
Pate a Choux (pot ah shoo)
42. French word for 'cake.'
Eclair Paste
Gateau (gah toe)
Coulis (koo lee)
Pastry Cream
43. A dough high in fat - sugar - and/or eggs.
Croissant (krwah sawn)
Rich Dough
Gateau (gah toe)
Streusel (stray sel)
44. Italian ice cream
Glaze
Blanc Mange (bla mahnge)
Gelato
Brioche
45. A type of sweet yeast bread or coffee cake.
Simple Syrup
Babka
Creme Brulee
Devil's-Food Cake
46. A small - dry - finger-shaped sponge cake or cookie.
Ladyfinger
Marshmallow
Gelatinization
Kilo
47. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Profiterole
Mousse
Blanc Mange (bla mahnge)
Sponge Method
48. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Caramelization
Creme Brulee
Blown Sugar
Net Weight
49. Prefix in the metric system meaning 'one thousand.'
Bavarian Cream
Sabayon
Kilo
Rich Dough
50. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Pulled Sugar
Deci
Fermentation
Pastry Cream