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Test your basic knowledge |
Advanced Baking Terms
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Study First
Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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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 syrup consisting of sucrose and water in varying proportions.
Short
Swiss Roll
Simple Syrup
Marble
2. 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.
Confectioners' Sugar
Sponge Cake
Two-Stage Method
Pulled Sugar
3. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Fermentation
Napoleon
Tunneling
4. Prefix in the metric system meaning 'one-hundredth.'
French Pastry
Centi
Simple Syrup
Bread Flour
5. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Puff Pastry
Souffle
Dessert Syrup
Challah
6. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Creaming Method
Leavening
Scone
Strudel
7. German word for various types of cakes - usually layer cakes.
Torte
Eclair Paste
Shortening
Tunneling
8. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Angel Food Method
Zest
Eclair Paste
Hydrogenation
9. A sugar paste used for decorative work - Which becomes very hard when dry.
Pastillage
Sorbetto
Shortbread
Mousse
10. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Granite (grab nee tay)
Parfait;
Blown Sugar
Sponge Cake
11. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Marble
Gelatinization
Centi
Confectioners' Sugar
12. A batter that is too thick to pour but will drop from a spoon in lumps
Shortbread
Granite (grab nee tay)
Cobbler
Drop Batter
13. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creaming Method
Rounding
Pastillage
Pastry Cream
14. The process of whipping eggs - with or without sugar - to incorporate air.
Chiffon Pie
Angel Food Method
Foaming
Baklava
15. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Chiffon Cake
Creme Caramel
Sorbetto
Creme Brulee
16. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
Compote
Saint-Honore
Liter
17. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Gateau (gah toe)
Ladyfinger
Parfait;
Mousse
18. A thick custard sauce containing eggs and starch.
Eclair Paste
Babka
Leavening
Pastry Cream
19. The chemical name for regular granulated sugar and confectioners' sugar.
Babka
Zest
Two-Stage Method
Sucrose
20. A dough high in fat - sugar - and/or eggs.
Extraction
Rich Dough
Eclair Paste
Praline
21. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Sponge Cake
Docking
Gluten
Genoise (zhen wahz)
22. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Marshmallow
Creaming Method
Gram
Spun Sugar
23. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Pastry Cream
Pasteurized
Spun Sugar
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
Sponge Method
Creme Anglaise (krem awng glezz)
Streusel (stray sel)
25. A uniform mixture of two or more unmixable substances.
Fermentation
Bavarian Cream
Emulsion
Royal Icing
26. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Chiffon Cake
Granite (grab nee tay)
Cocoa
Napoleon
27. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
High-Ratio Method
Baba
Fermentation
Bread Flour
28. A plastic triangle with toothed or serrated edges; used for texturing icings.
Icing Comb
Tempering
Leavening
French Pastry
29. 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.
Tunneling
Boston Cream Pie
Sponge
Phyllo (fee lo)
30. A type of sweet yeast bread or coffee cake.
Croissant (krwah sawn)
Babka
Charlotte
Puree
31. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Gluten
Tempering
Confectioners' Sugar
Swiss Roll
32. A type of sweet yeast bread with fruit.
Streusel (stray sel)
Granite (grab nee tay)
Celsius Scale
Stollen
33. A cake mixing method based on whipped eggs and sugar.
Rich Dough
French Pastry
Sponge Method
Extraction
34. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Profiterole
Net Weight
Creme Anglaise (krem awng glezz)
Strudel
35. A dessert made of layers of puff pastry filled with pastry cream.
Shortbread
Phyllo (fee lo)
Napoleon
Puree
36. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.
Gateau (gah toe)
Croissant (krwah sawn)
Charlotte
Babka
37. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Granite (grab nee tay)
Drop Batter
Zest
Extraction
38. (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
Custard
Napoleon
Pastillage
39. A thick - white foam made of whipped egg whites and sugar.
Meringue
Babka
Parfait;
Genoise (zhen wahz)
40. A delicate cake or pastry small enough to be eaten in one or two bites.
Meter
Petit Four
High-Ratio
Savarin;
41. The basic unit of volume in the metric system; equal to slightly more than a quart.
Rounding
Baked Alaska
Petit Four
Liter
42. (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.
Genoise (zhen wahz)
Rounding
Glaze
Parfait;
43. (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.
Dutch Process Cocoa
Drop Batter
Genoise (zhen wahz)
Shortening
44. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Creaming
Emulsion
Blown Sugar
French Pastry
45. A mixture of finely ground almonds and sugar
Chiffon Pie
Gram
Almond Paste
Challah
46. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Genoise (zhen wahz)
Pastry Cream
Docking
Sabayon
47. A paste or confection made of almonds and sugar and often used for decorative work.
Icing Comb
Marzipan
Deci
Sorbet (sor bay)
48. Heat-treated to kill bacteria that might cause disease or spoilage.
Pate a Choux (pot ah shoo)
Pasteurized
Stollen
Icing Comb
49. A fruit dessert similar to a pie but without a bottom crust.
Praline
Eclair Paste
Devil's-Food Cake
Cobbler
50. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Sourdough
Chiffon Pie
Zabaglione
Eclair Paste
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