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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. Prefix in the metric system meaning 'one-tenth.'
Centi
Milli
Sourdough
Deci
2. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Sponge Cake
Dutch Process Cocoa
Kilo
Cocoa
3. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Dessert Syrup
Puff Pastry
Streusel (stray sel)
Royal Icing
4. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Sorbetto
Challah
Puree
Dredge
5. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Glace (glah say)
Royal Icing
Dredge
Eclair Paste
6. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Devil's-Food Cake
Foaming
Gram
7. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Custard
Buttercream
Profiterole
Chiffon Pie
8. A fruit or vegetable puree - used as a sauce.
Fritter
Coulis (koo lee)
Glaze
Souffle
9. A dessert consisting of a ring of baked eclair paste filled with cream.
Swiss Roll
Paris-Brest
Charlotte
Leavening
10. The metric system of temperature measurement - with 0
Leavening
Celsius Scale
One-Stage Method
Creme Brulee
11. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Milli
Mousse
Devil's-Food Cake
Creme Caramel
12. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
Hydrogenation
Almond Paste
Gelato
13. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Zabaglione
Souffle
Creme Anglaise (krem awng glezz)
Meter
14. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Short
Scaling
Compote
Cocoa
15. A type of cake made of meringue (egg whites and sugar) and flour.
Custard
Angel Food Cake
Pulled Sugar
Wash
16. A rich cream made of sweet chocolate and heavy cream.
Devil's-Food Cake
Sorbet (sor bay)
Ganache (gah nahsh)
Two-Stage Method
17. A thick custard sauce containing eggs and starch.
Milli
Palmier (palm yay)
Pastry Cream
Swiss Roll
18. A cookie mixing method in which all ingredients are added to the bowl at once.
Creme Caramel
One-Stage Method
Two-Stage Method
Zest
19. 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.
Pastry Flour
Coulis (koo lee)
Strudel
Two-Stage Method
20. A type of yeast bread or cake that is soaked in syrup.
Glaze
Savarin;
Babka
Sponge Method
21. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creme Brulee
Sorbetto
Creme Caramel
Petit Four
22. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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23. A type of sweet yeast bread or coffee cake.
Babka
Marshmallow
Brioche
Angel Food Cake
24. A thin sponge cake layer spread with a filling and rolled up.
Baklava
Sucrose
Dessert Syrup
Swiss Roll
25. Prefix in the metric system meaning 'one-hundredth.'
Devil's-Food Cake
Angel Food Cake
Centi
Sponge Method
26. A confection or flavoring made of nuts and caramelized sugar.
Zest
Praline
High-Ratio Method
Royal Icing
27. A type of biscuit or biscuitlike bread.
Baba
Scone
Rounding
Pate a Choux (pot ah shoo)
28. A small - dry - finger-shaped sponge cake or cookie.
Gateau (gah toe)
French Pastry
Scaling
Ladyfinger
29. Prefix in the metric system meaning 'one-thousandth.'
Deci
Bavarian Cream
Milli
Souffle
30. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Baked Alaska
Saint-Honore
Boston Cream Pie
Kilo
31. Strong flour - such as patent flour - used for breads.
Croissant (krwah sawn)
Creme Caramel
Bread Flour
Compote
32. A coarse - flaky meal made from whole rye grains.
Fritter
Challah
Marshmallow
Pumpernickel Flour
33. The process by which starch granules absorb water and swell in size.
One-Stage Method
Wash
Ladyfinger
Gelatinization
34. A deep-fried item made of or coated with a batter or dough.
Sorbet (sor bay)
Fritter
Puree
Challah
35. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Foaming
Pasteurized
Cocoa
Creaming
36. Prefix in the metric system meaning 'one thousand.'
Kilo
Chiffon Method
Dutch Process Cocoa
Marshmallow
37. A type of sweet yeast bread with fruit.
Stollen
Chiffon Method
Chocolate Liquor
Granite (grab nee tay)
38. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Torte
Paris-Brest
Deci
39. 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.
Sponge
Meringue
Sorbetto
Deci
40. A liquid that is thickened or set by the coagulation of egg protein.
Scone
Custard
Gateau (gah toe)
Net Weight
41. A cookie made of eggs (usually whites) and almond paste or coconut
Swiss Roll
Macaroon
Rounding
Genoise (zhen wahz)
42. A batter that is too thick to pour but will drop from a spoon in lumps
Creaming Method
Phyllo (fee lo)
Palmier (palm yay)
Drop Batter
43. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
High-Ratio
Chiffon Method
Leavening
Drop Batter
44. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Two-Stage Method
Gluten
Chiffon Method
Petit Four
45. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Pasteurized
Coulis (koo lee)
Blown Sugar
Gluten
46. The process of whipping eggs - with or without sugar - to incorporate air.
Foaming
Eclair Paste
Marshmallow
Batter
47. (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.
Parfait;
Glaze
Meter
Croissant (krwah sawn)
48. German word for various types of cakes - usually layer cakes.
Torte
Sorbet (sor bay)
Streusel (stray sel)
Phyllo (fee lo)
49. A mixture of finely ground almonds and sugar
Eclair Paste
Almond Paste
Praline
Celsius Scale
50. Italian ice cream
Fondant
Rounding
Gelato
One-Stage Method