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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. (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.
Shortening
Souffle
Pumpernickel Flour
Chiffon Cake
2. A uniform mixture of two or more unmixable substances.
Short
Emulsion
Chiffon Pie
Chiffon Cake
3. See Two-Stage Method.
Drop Batter
Chiffon Pie
Zest
High-Ratio Method
4. A deep-fried item made of or coated with a batter or dough.
Fritter
Glace (glah say)
Milli
Deci
5. Heat-treated to kill bacteria that might cause disease or spoilage.
Sponge
Pasteurized
Buttercream
Short
6. To sprinkle thoroughly with sugar or another dry powder.
Dredge
Almond Paste
Mousse
Parfait;
7. (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
Almond Paste
Strudel
High-Ratio
Granite (grab nee tay)
8. A cookie mixing method in which all ingredients are added to the bowl at once.
Sorbetto
One-Stage Method
Babka
Short
9. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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10. A paste or confection made of almonds and sugar and often used for decorative work.
Pasteurized
Sponge
Macaroon
Marzipan
11. A type of biscuit or biscuitlike bread.
Celsius Scale
Scone
Fritter
French Pastry
12. A mixture of finely ground almonds and sugar
Angel Food Method
Ganache (gah nahsh)
Net Weight
Almond Paste
13. 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.
Meringue
Dredge
Meter
Spun Sugar
14. A rich egg bread - often made as a braided loaf.
Paris-Brest
Rich Dough
Challah
Mousse
15. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Genoise (zhen wahz)
Pastry Flour
Chiffon Method
Wash
16. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Milli
Pastillage
Sponge Cake
Zest
17. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Shortbread
Parfait;
Rich Dough
Chiffon Pie
18. Prefix in the metric system meaning 'one-thousandth.'
Wash
Petit Four
Milli
Streusel (stray sel)
19. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Charlotte
Zabaglione
Praline
Celsius Scale
20. A cookie made of eggs (usually whites) and almond paste or coconut
Centi
Angel Food Cake
Endosperm
Macaroon
21. A type of yeast bread or cake that is soaked in syrup.
Savarin;
Blown Sugar
Bread Flour
Stollen
22. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Blown Sugar
Cocoa
Savarin;
Creme Caramel
23. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Gram
Icing Comb
Pastry Cream
Docking
24. A type of yeast bread or cake that is soaked in syrup.
Dessert Syrup
Baba
Hydrogenation
Blanc Mange (bla mahnge)
25. French word for 'cake.'
Milli
Gelatinization
Streusel (stray sel)
Gateau (gah toe)
26. A thick - white foam made of whipped egg whites and sugar.
Foaming
Meringue
Pumpernickel Flour
Pastry Flour
27. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Rounding
Chocolate Liquor
Marble
Bavarian Cream
28. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Challah
Emulsion
Creme Anglaise (krem awng glezz)
Baked Alaska
29. Eclair paste.
Creaming Method
Pate a Choux (pot ah shoo)
Fondant
Chiffon Cake
30. A rich cream made of sweet chocolate and heavy cream.
Almond Paste
Ganache (gah nahsh)
Simple Syrup
Phyllo (fee lo)
31. Prefix in the metric system meaning 'one-hundredth.'
Pulled Sugar
Babka
Centi
Mousse
32. A light cake made by the chiffon method.
Brioche
Savarin;
Chiffon Cake
Wash
33. The browning of sugars caused by heat.
Chocolate Liquor
Caramelization
High-Ratio
Babka
34. The process by which starch granules absorb water and swell in size.
Dessert Syrup
Saint-Honore
Two-Stage Method
Gelatinization
35. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
Compote
Net Weight
Sponge Cake
36. A thick custard sauce containing eggs and starch.
Pastry Cream
Croissant (krwah sawn)
Chocolate Liquor
Marzipan
37. The process of whipping eggs - with or without sugar - to incorporate air.
Foaming
Custard
Pastillage
Drop Batter
38. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Scone
Rich Dough
Palmier (palm yay)
Bavarian Cream
39. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Paris-Brest
Caramelization
Brioche
40. Italian word for 'sherbet.'
Sorbetto
Tempering
Angel Food Method
Custard
41. A thin sponge cake layer spread with a filling and rolled up.
Swiss Roll
Torte
Leavening
Baba
42. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Tempering
Gelato
Profiterole
Parfait;
43. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
High-Ratio
Bread Flour
Two-Stage Method
Parfait;
44. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Leavening
Ladyfinger
Pastillage
Souffle
45. 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.
Sourdough
Sponge
Shortbread
Dessert Syrup
46. (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.
Cocoa
Souffle
Baba
Shortbread
47. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Tempering
Puree
Mousse
Creaming Method
48. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Brioche
Praline
Icing Comb
Gluten
49. A dessert made of layers of puff pastry filled with pastry cream.
Zest
Angel Food Method
Napoleon
Chocolate Liquor
50. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Centi
Devil's-Food Cake
Two-Stage Method