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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 coarse - flaky meal made from whole rye grains.
Paris-Brest
Phyllo (fee lo)
Pumpernickel Flour
Compote
2. The process by which starch granules absorb water and swell in size.
Gelatinization
Dutch Process Cocoa
Creme Caramel
Macaroon
3. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Napoleon
Spun Sugar
Marble
4. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Compote
Tempering
Centi
5. The process of whipping eggs - with or without sugar - to incorporate air.
Baked Alaska
Pumpernickel Flour
Fritter
Foaming
6. See Two-Stage Method.
High-Ratio Method
Meringue
Scone
Ladyfinger
7. The colored outer portion of the peel of citrus fruits.
Zest
Rich Dough
Chocolate Liquor
Babka
8. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Tempering
Pulled Sugar
Icing Comb
Compote
9. The basic unit of length in the metric system; slightly longer than one yard.
Tunneling
Meter
Genoise (zhen wahz)
Tempering
10. The browning of sugars caused by heat.
Blanc Mange (bla mahnge)
Caramelization
Extraction
Baklava
11. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Granite (grab nee tay)
Phyllo (fee lo)
Petit Four
Docking
12. A weak flour used for pastries and cookies.
Babka
Pastry Flour
Parfait;
Tunneling
13. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Royal Icing
Baklava
Docking
Creme Brulee
14. (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
Creaming Method
Savarin;
Zest
High-Ratio
15. A plastic triangle with toothed or serrated edges; used for texturing icings.
Cobbler
Icing Comb
Pate a Choux (pot ah shoo)
Pastillage
16. Prefix in the metric system meaning 'one thousand.'
Sponge Cake
Kilo
Glaze
Strudel
17. Prefix in the metric system meaning 'one-hundredth.'
Milli
Simple Syrup
Mousse
Centi
18. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Palmier (palm yay)
Milli
Deci
Rounding
19. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Eclair Paste
Deci
Glaze
Granite (grab nee tay)
20. (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.
Gelatinization
Blanc Mange (bla mahnge)
Angel Food Method
Souffle
21. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Deci
Mousse
Milli
One-Stage Method
22. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Two-Stage Method
Shortening
Saint-Honore
23. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Profiterole
Creme Anglaise (krem awng glezz)
Net Weight
Dessert Syrup
24. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Gelato
Palmier (palm yay)
Buttercream
Angel Food Method
25. French word for 'cake.'
Creaming
Blown Sugar
Parfait;
Gateau (gah toe)
26. A confection or flavoring made of nuts and caramelized sugar.
Rich Dough
Glaze
Praline
Cocoa
27. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Tempering
French Pastry
Mousse
Glace (glah say)
28. Prefix in the metric system meaning 'one-tenth.'
Meter
Zabaglione
Deci
Pate a Choux (pot ah shoo)
29. Italian ice cream
Centi
Gelato
Rounding
Angel Food Cake
30. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Pastry Flour
Tempering
Fondant
Angel Food Cake
31. A batter that is too thick to pour but will drop from a spoon in lumps
Pastillage
Drop Batter
Chiffon Pie
Zest
32. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Milli
Gluten
Bread Flour
Chiffon Method
33. Heat-treated to kill bacteria that might cause disease or spoilage.
Boston Cream Pie
Pasteurized
Baklava
Sorbetto
34. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Sucrose
Paris-Brest
Profiterole
Savarin;
35. A dough high in fat - sugar - and/or eggs.
Kilo
Rich Dough
Angel Food Method
Royal Icing
36. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Simple Syrup
Baba
Tunneling
Gram
37. To sprinkle thoroughly with sugar or another dry powder.
Dredge
Docking
Croissant (krwah sawn)
Extraction
38. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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39. A cookie made of eggs (usually whites) and almond paste or coconut
Gram
Macaroon
Sucrose
Puree
40. A paste or confection made of almonds and sugar and often used for decorative work.
Marzipan
Caramelization
Hydrogenation
Leavening
41. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Creme Anglaise (krem awng glezz)
Gateau (gah toe)
Ladyfinger
42. The weight of the total contents of a can or package.
Extraction
Croissant (krwah sawn)
Torte
Net Weight
43. A fruit or vegetable puree - used as a sauce.
Genoise (zhen wahz)
Coulis (koo lee)
Extraction
Marble
44. A sponge cake made with a batter containing melted butter.
Genoise (zhen wahz)
Extraction
Angel Food Cake
Zest
45. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Zabaglione
Sucrose
Pumpernickel Flour
Baba
46. The starchy inner portion of grain kernels.
Pastry Flour
Boston Cream Pie
Endosperm
Stollen
47. A small - dry - finger-shaped sponge cake or cookie.
Devil's-Food Cake
Chocolate Liquor
Ganache (gah nahsh)
Ladyfinger
48. A dessert made of layers of puff pastry filled with pastry cream.
Marshmallow
Eclair Paste
Mousse
Napoleon
49. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Sabayon
Strudel
Creaming
Swiss Roll
50. Italian word for 'sherbet.'
Hydrogenation
Sorbetto
Pastry Cream
Stollen