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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. See Two-Stage Method.
Paris-Brest
Dessert Syrup
Charlotte
High-Ratio Method
2. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Scaling
Extraction
Shortbread
Marble
3. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Brioche
Creaming Method
Cocoa
Baklava
4. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Challah
Gluten
Blown Sugar
Profiterole
5. The chemical name for regular granulated sugar and confectioners' sugar.
Simple Syrup
Sorbet (sor bay)
Paris-Brest
Sucrose
6. A thick - white foam made of whipped egg whites and sugar.
Custard
Centi
Sourdough
Meringue
7. A deep-fried item made of or coated with a batter or dough.
Angel Food Method
Dessert Syrup
Fritter
Gelatinization
8. A confection or flavoring made of nuts and caramelized sugar.
Challah
Blanc Mange (bla mahnge)
Centi
Praline
9. Italian ice cream
Gelato
Petit Four
Milli
Marzipan
10. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Leavening
Shortening
Centi
Sucrose
11. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Centi
Praline
Granite (grab nee tay)
Brioche
12. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Sponge Method
Sourdough
Icing Comb
Hydrogenation
13. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Fondant
Leavening
High-Ratio Method
Chiffon Method
14. (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.
Puff Pastry
Boston Cream Pie
Souffle
Blanc Mange (bla mahnge)
15. A sponge cake made with a batter containing melted butter.
Confectioners' Sugar
Genoise (zhen wahz)
Boston Cream Pie
Baklava
16. A batter that is too thick to pour but will drop from a spoon in lumps
Drop Batter
Napoleon
Devil's-Food Cake
Shortening
17. A custard baked in a mold lined with caramelized sugar - then unmolded.
Macaroon
Creme Caramel
Chocolate Liquor
Net Weight
18. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Pate a Choux (pot ah shoo)
Wash
Confectioners' Sugar
Tempering
19. A sugar paste used for decorative work - Which becomes very hard when dry.
Creme Caramel
Pastillage
Cobbler
Pasteurized
20. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Pate a Choux (pot ah shoo)
French Pastry
Swiss Roll
Paris-Brest
21. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Ladyfinger
Creme Anglaise (krem awng glezz)
Net Weight
22. A dough high in fat - sugar - and/or eggs.
Dessert Syrup
Pulled Sugar
Cobbler
Rich Dough
23. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Devil's-Food Cake
Sorbetto
Centi
24. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Fondant
Stollen
Emulsion
Brioche
25. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Pasteurized
Tunneling
Sabayon
Chocolate Liquor
26. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Sorbet (sor bay)
Milli
Macaroon
27. A crisp cookie made of butter - sugar - and flour.
Sucrose
Milli
Shortbread
Creme Anglaise (krem awng glezz)
28. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Rounding
Cobbler
Granite (grab nee tay)
Cocoa
29. A small - dry - finger-shaped sponge cake or cookie.
Tunneling
Sorbet (sor bay)
Emulsion
Ladyfinger
30. A cookie mixing method in which all ingredients are added to the bowl at once.
Sponge
Charlotte
One-Stage Method
Sponge Cake
31. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Dutch Process Cocoa
Pasteurized
Buttercream
Gelato
32. The process of whipping eggs - with or without sugar - to incorporate air.
One-Stage Method
Bread Flour
Foaming
Batter
33. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Napoleon
Phyllo (fee lo)
Gram
Profiterole
34. (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.
Simple Syrup
Milli
Sourdough
Pastry Flour
35. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
36. French word for 'sherbet -'
Zabaglione
Sorbet (sor bay)
Creme Caramel
Scone
37. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Zest
Puff Pastry
Tempering
Gateau (gah toe)
38. A cookie made of eggs (usually whites) and almond paste or coconut
Foaming
Marble
Shortening
Macaroon
39. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Chocolate Liquor
Marble
Baklava
Shortbread
40. A type of sweet yeast bread or coffee cake.
Sponge Method
Buttercream
Gluten
Babka
41. Prefix in the metric system meaning 'one-tenth.'
Chiffon Method
Deci
Custard
Genoise (zhen wahz)
42. 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
Icing Comb
Charlotte
Pastry Cream
43. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Pastillage
Gelatinization
Pumpernickel Flour
44. Weighing - usually of ingredients or of dough's or batters.
Pastry Flour
Scaling
Pastry Cream
Pate a Choux (pot ah shoo)
45. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Palmier (palm yay)
Strudel
Docking
Sourdough
46. German word for various types of cakes - usually layer cakes.
Crepe (krep)
Simple Syrup
Torte
Ladyfinger
47. The colored outer portion of the peel of citrus fruits.
Gateau (gah toe)
Creme Caramel
Zest
Marble
48. A type of yeast bread or cake that is soaked in syrup.
Gluten
Drop Batter
Sponge Cake
Savarin;
49. 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
Milli
Spun Sugar
Sponge Method
50. A plastic triangle with toothed or serrated edges; used for texturing icings.
Short
Icing Comb
Mousse
Sabayon