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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 dough high in fat - sugar - and/or eggs.
Meter
Endosperm
Rich Dough
Ladyfinger
2. Prefix in the metric system meaning 'one thousand.'
Kilo
Tunneling
Confectioners' Sugar
Bavarian Cream
3. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Genoise (zhen wahz)
Sorbetto
Macaroon
4. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Gram
Brioche
Blown Sugar
Ladyfinger
5. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.
Spun Sugar
Fondant
Simple Syrup
Blanc Mange (bla mahnge)
6. A rich egg bread - often made as a braided loaf.
Sponge Method
Net Weight
Cobbler
Challah
7. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Sabayon
Spun Sugar
Pulled Sugar
Docking
8. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Profiterole
Paris-Brest
Boston Cream Pie
Mousse
9. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Boston Cream Pie
Ganache (gah nahsh)
Pastillage
10. A type of sweet yeast bread or coffee cake.
Babka
Hydrogenation
Sucrose
Dutch Process Cocoa
11. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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12. The weight of the total contents of a can or package.
Shortbread
Chiffon Method
Net Weight
Spun Sugar
13. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Wash
Rounding
Paris-Brest
Hydrogenation
14. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Compote
Blown Sugar
Emulsion
15. (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.
Glaze
Pate a Choux (pot ah shoo)
Compote
Cocoa
16. The basic unit of volume in the metric system; equal to slightly more than a quart.
Chocolate Liquor
Liter
Leavening
Babka
17. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Sponge Method
Rich Dough
Foaming
18. Weighing - usually of ingredients or of dough's or batters.
Scaling
Challah
Cobbler
Cocoa
19. A thick custard sauce containing eggs and starch.
Sponge Method
Chocolate Liquor
Streusel (stray sel)
Pastry Cream
20. A confection or flavoring made of nuts and caramelized sugar.
Torte
Praline
Chiffon Pie
Gelato
21. Eclair paste.
High-Ratio
Pate a Choux (pot ah shoo)
Paris-Brest
Spun Sugar
22. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Confectioners' Sugar
Meringue
Icing Comb
Creme Brulee
23. 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.
Two-Stage Method
Tunneling
Pastry Cream
Napoleon
24. 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
Bavarian Cream
Sorbet (sor bay)
Drop Batter
25. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Spun Sugar
Endosperm
Chiffon Method
Puff Pastry
26. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Kilo
Baklava
Sponge Method
French Pastry
27. A cookie made of eggs (usually whites) and almond paste or coconut
Challah
Pasteurized
Baklava
Macaroon
28. A plastic triangle with toothed or serrated edges; used for texturing icings.
Almond Paste
Souffle
Meter
Icing Comb
29. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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30. French word for 'cake.'
Gateau (gah toe)
Fermentation
Boston Cream Pie
Genoise (zhen wahz)
31. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Endosperm
Tunneling
Emulsion
Deci
32. A dessert consisting of a ring of baked eclair paste filled with cream.
Sponge Cake
Rounding
Paris-Brest
Icing Comb
33. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Torte
Eclair Paste
Pulled Sugar
Hydrogenation
34. A uniform mixture of two or more unmixable substances.
Granite (grab nee tay)
Cocoa
Fermentation
Emulsion
35. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
Strudel
Buttercream
Cobbler
Wash
36. A coarse - flaky meal made from whole rye grains.
Gelato
Baba
Pumpernickel Flour
Torte
37. A sugar paste used for decorative work - Which becomes very hard when dry.
Napoleon
Shortening
Chocolate Liquor
Pastillage
38. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Sourdough
Strudel
Marzipan
39. A type of sweet yeast bread with fruit.
Stollen
Scaling
Ganache (gah nahsh)
Blown Sugar
40. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Zabaglione
Endosperm
Pate a Choux (pot ah shoo)
Hydrogenation
41. Fruit cooked in a sugar syrup.
Foaming
Pate a Choux (pot ah shoo)
Compote
Ganache (gah nahsh)
42. Italian word for 'sherbet.'
Croissant (krwah sawn)
Praline
Sorbetto
Extraction
43. A sponge cake made with a batter containing melted butter.
Croissant (krwah sawn)
Genoise (zhen wahz)
Marshmallow
Creme Anglaise (krem awng glezz)
44. The basic unit of length in the metric system; slightly longer than one yard.
Zabaglione
Fritter
Baklava
Meter
45. A batter that is too thick to pour but will drop from a spoon in lumps
Strudel
Drop Batter
Shortening
Chiffon Cake
46. A fruit or vegetable puree - used as a sauce.
Extraction
Meringue
Spun Sugar
Coulis (koo lee)
47. A type of biscuit or biscuitlike bread.
Deci
Pastry Flour
Confectioners' Sugar
Scone
48. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Fondant
Fermentation
Baked Alaska
Puff Pastry
49. Prefix in the metric system meaning 'one-hundredth.'
Custard
Caramelization
Dredge
Centi
50. A custard baked in a mold lined with caramelized sugar - then unmolded.
Rounding
Extraction
Tempering
Creme Caramel