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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 paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Eclair Paste
Meringue
Napoleon
Cobbler
2. A cookie made of eggs (usually whites) and almond paste or coconut
Milli
Macaroon
Bavarian Cream
Confectioners' Sugar
3. The basic unit of volume in the metric system; equal to slightly more than a quart.
Babka
Meter
Sponge Cake
Liter
4. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Gelato
Stollen
Marble
Angel Food Method
5. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Tunneling
Pastry Flour
Celsius Scale
6. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Eclair Paste
Bavarian Cream
Wash
Creaming Method
7. A type of sweet yeast bread with fruit.
Savarin;
Sourdough
Stollen
Meter
8. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Napoleon
Cobbler
Creaming
Deci
9. The browning of sugars caused by heat.
Milli
Caramelization
Short
Drop Batter
10. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Caramelization
Meringue
Chocolate Liquor
Tunneling
11. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Glaze
Dessert Syrup
Marble
Tempering
12. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Paris-Brest
Marshmallow
High-Ratio
Macaroon
13. A thin sponge cake layer spread with a filling and rolled up.
Napoleon
Streusel (stray sel)
Swiss Roll
Baba
14. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Baklava
Emulsion
Puree
Creme Anglaise (krem awng glezz)
15. (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.
Extraction
Saint-Honore
Mousse
Batter
16. (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.
Dessert Syrup
Simple Syrup
Boston Cream Pie
Charlotte
17. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho
Gram
Short
Buttercream
High-Ratio
18. A dessert made of layers of puff pastry filled with pastry cream.
Saint-Honore
Extraction
Napoleon
Petit Four
19. A delicate cake or pastry small enough to be eaten in one or two bites.
Scone
Hydrogenation
Petit Four
Ganache (gah nahsh)
20. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Zest
Souffle
Confectioners' Sugar
21. German word for various types of cakes - usually layer cakes.
Torte
Meter
Macaroon
Challah
22. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Chiffon Method
Sorbetto
Blanc Mange (bla mahnge)
Wash
23. Prefix in the metric system meaning 'one-thousandth.'
Angel Food Method
Gluten
Parfait;
Milli
24. The basic unit of length in the metric system; slightly longer than one yard.
Rounding
Glaze
Meter
Custard
25. A sponge cake made with a batter containing melted butter.
Genoise (zhen wahz)
Endosperm
Devil's-Food Cake
Boston Cream Pie
26. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Centi
Fermentation
Drop Batter
27. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Blown Sugar
Chiffon Method
Rounding
Sponge Cake
28. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Stollen
Net Weight
Drop Batter
29. To sprinkle thoroughly with sugar or another dry powder.
Zest
Chiffon Method
Challah
Dredge
30. The chemical name for regular granulated sugar and confectioners' sugar.
Granite (grab nee tay)
Souffle
Sucrose
Coulis (koo lee)
31. (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.
Zabaglione
Batter
Glaze
Souffle
32. 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.
Granite (grab nee tay)
Chiffon Method
Batter
Centi
33. Strong flour - such as patent flour - used for breads.
Hydrogenation
Bread Flour
Simple Syrup
Fondant
34. The colored outer portion of the peel of citrus fruits.
Devil's-Food Cake
Sourdough
Liter
Zest
35. Prefix in the metric system meaning 'one-hundredth.'
High-Ratio Method
Centi
Emulsion
Compote
36. A coarse - flaky meal made from whole rye grains.
Cocoa
Simple Syrup
Pumpernickel Flour
Coulis (koo lee)
37. A confection or flavoring made of nuts and caramelized sugar.
Zabaglione
Praline
Puff Pastry
Blown Sugar
38. A very thin French pancake - often served rolled around a filling.
Baklava
Granite (grab nee tay)
Sponge
Crepe (krep)
39. A batter that is too thick to pour but will drop from a spoon in lumps
Praline
Blown Sugar
Drop Batter
Marble
40. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Endosperm
Blown Sugar
Caramelization
Net Weight
41. Weighing - usually of ingredients or of dough's or batters.
Scaling
Macaroon
Hydrogenation
Fondant
42. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Souffle
Gram
Gluten
High-Ratio
43. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Babka
Croissant (krwah sawn)
Sponge Method
Two-Stage Method
44. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Endosperm
Pastillage
Baklava
45. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Puff Pastry
Baklava
Souffle
Saint-Honore
46. (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.
Petit Four
Hydrogenation
Strudel
Spun Sugar
47. French word for 'sherbet -'
Bread Flour
Puree
Sorbet (sor bay)
Fermentation
48. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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49. A type of yeast bread or cake that is soaked in syrup.
Stollen
Pastillage
Baba
Petit Four
50. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Glaze
Baklava
Sourdough