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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 dessert consisting of a ring of baked eclair paste filled with cream.
Sponge
Eclair Paste
One-Stage Method
Paris-Brest
2. A cake mixing method based on whipped eggs and sugar.
Creme Caramel
Sponge Method
Devil's-Food Cake
Marble
3. See Two-Stage Method.
Angel Food Method
Paris-Brest
Chiffon Method
High-Ratio Method
4. A liquid that is thickened or set by the coagulation of egg protein.
Saint-Honore
Creme Caramel
Custard
Phyllo (fee lo)
5. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
Zest
Sponge Method
Emulsion
6. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Praline
Chocolate Liquor
Ladyfinger
Gluten
7. A deep-fried item made of or coated with a batter or dough.
Dredge
Cobbler
Fritter
Sponge Cake
8. (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.
Souffle
Gelato
Confectioners' Sugar
Drop Batter
9. A type of biscuit or biscuitlike bread.
Fermentation
Compote
Scone
Foaming
10. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
11. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
French Pastry
Sucrose
Marshmallow
Fritter
12. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Boston Cream Pie
Petit Four
Liter
13. A cookie mixing method in which all ingredients are added to the bowl at once.
Net Weight
Sponge
Boston Cream Pie
One-Stage Method
14. To sprinkle thoroughly with sugar or another dry powder.
High-Ratio
Streusel (stray sel)
Dredge
Blanc Mange (bla mahnge)
15. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Milli
Shortbread
Dredge
Palmier (palm yay)
16. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Bread Flour
Sponge Method
Sucrose
Puree
17. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Marble
Fritter
Praline
18. A cookie made of eggs (usually whites) and almond paste or coconut
Paris-Brest
Macaroon
Baklava
High-Ratio Method
19. A type of cake made of meringue (egg whites and sugar) and flour.
Palmier (palm yay)
Kilo
Angel Food Cake
Bread Flour
20. A batter that is too thick to pour but will drop from a spoon in lumps
Drop Batter
Emulsion
Chiffon Pie
Zest
21. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.
French Pastry
Crepe (krep)
Batter
Strudel
22. A thick custard sauce containing eggs and starch.
Sabayon
French Pastry
Pastry Cream
Paris-Brest
23. A crisp cookie made of butter - sugar - and flour.
Shortbread
Crepe (krep)
Almond Paste
Pate a Choux (pot ah shoo)
24. A sugar paste used for decorative work - Which becomes very hard when dry.
Puff Pastry
Blown Sugar
Two-Stage Method
Pastillage
25. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Angel Food Cake
Chiffon Pie
Blown Sugar
Glaze
26. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Fritter
Sabayon
Confectioners' Sugar
Strudel
27. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Dutch Process Cocoa
Charlotte
Hydrogenation
Centi
28. A light cake made by the chiffon method.
Sabayon
High-Ratio
Chiffon Cake
Endosperm
29. Weighing - usually of ingredients or of dough's or batters.
Creaming Method
Bavarian Cream
Chiffon Pie
Scaling
30. The browning of sugars caused by heat.
Caramelization
Leavening
High-Ratio
One-Stage Method
31. French word for 'cake.'
Sorbetto
Gateau (gah toe)
Blown Sugar
Swiss Roll
32. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Gelatinization
Charlotte
Zabaglione
Blanc Mange (bla mahnge)
33. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.
Compote
Angel Food Cake
Shortening
Napoleon
34. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Buttercream
Creaming Method
High-Ratio Method
Sponge Cake
35. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Streusel (stray sel)
Baklava
Baba
Pastry Cream
36. Heat-treated to kill bacteria that might cause disease or spoilage.
Pasteurized
Streusel (stray sel)
Short
Pate a Choux (pot ah shoo)
37. A delicate cake or pastry small enough to be eaten in one or two bites.
Gateau (gah toe)
High-Ratio
Chiffon Method
Petit Four
38. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Challah
Blown Sugar
Granite (grab nee tay)
Napoleon
39. Eclair paste.
Pasteurized
Pate a Choux (pot ah shoo)
Shortbread
High-Ratio Method
40. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Parfait;
Pastry Flour
Dessert Syrup
Royal Icing
41. Italian word for 'sherbet.'
Glace (glah say)
Meringue
Paris-Brest
Sorbetto
42. A small - dry - finger-shaped sponge cake or cookie.
Dutch Process Cocoa
Dredge
Profiterole
Ladyfinger
43. The basic unit of volume in the metric system; equal to slightly more than a quart.
Shortening
Liter
Coulis (koo lee)
One-Stage Method
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.
Shortbread
Parfait;
Angel Food Cake
Spun Sugar
45. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Chiffon Method
Sponge Cake
Docking
46. The metric system of temperature measurement - with 0
Celsius Scale
Angel Food Method
Short
Sponge Cake
47. The starchy inner portion of grain kernels.
Endosperm
Crepe (krep)
Paris-Brest
Spun Sugar
48. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Pastry Cream
Bavarian Cream
Angel Food Method
Scone
49. Prefix in the metric system meaning 'one-tenth.'
Confectioners' Sugar
Deci
Savarin;
Parfait;
50. A type of yeast bread or cake that is soaked in syrup.
Scaling
Shortening
Savarin;
Souffle