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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.
Streusel (stray sel)
Angel Food Cake
Swiss Roll
Eclair Paste
2. (1) Glazed; coated with icing. (2) Frozen.
Liter
Glace (glah say)
Praline
French Pastry
3. A crisp cookie made of butter - sugar - and flour.
Rich Dough
Shortbread
Gateau (gah toe)
Mousse
4. The starchy inner portion of grain kernels.
Deci
Endosperm
Simple Syrup
Buttercream
5. A weak flour used for pastries and cookies.
Pastry Flour
Tunneling
Sourdough
Boston Cream Pie
6. Heat-treated to kill bacteria that might cause disease or spoilage.
Simple Syrup
Zest
Glaze
Pasteurized
7. Cocoa that has been processed with an alkali to reduce its acidity.
Chiffon Pie
Zest
Gram
Dutch Process Cocoa
8. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Tempering
Sponge Method
Savarin;
Endosperm
9. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Granite (grab nee tay)
Napoleon
Fondant
Eclair Paste
10. (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.
Sabayon
Confectioners' Sugar
Shortening
Meter
11. A fruit or vegetable puree - used as a sauce.
Pulled Sugar
Crepe (krep)
Bavarian Cream
Coulis (koo lee)
12. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Emulsion
Endosperm
Gluten
Pastry Flour
13. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Gelato
Pastry Flour
Puree
Buttercream
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
High-Ratio
Celsius Scale
Fermentation
Two-Stage Method
15. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Gluten
Baba
Babka
Sponge Cake
16. A very thin French pancake - often served rolled around a filling.
Rounding
Marzipan
Crepe (krep)
Gluten
17. A sponge cake made with a batter containing melted butter.
Kilo
Baklava
Genoise (zhen wahz)
Saint-Honore
18. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Two-Stage Method
Milli
Creaming Method
Simple Syrup
19. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Praline
Pulled Sugar
High-Ratio Method
Mousse
20. A type of yeast bread or cake that is soaked in syrup.
Spun Sugar
Compote
Blown Sugar
Baba
21. See Two-Stage Method.
Souffle
Spun Sugar
Marzipan
High-Ratio Method
22. A deep-fried item made of or coated with a batter or dough.
Blanc Mange (bla mahnge)
Celsius Scale
Fritter
High-Ratio
23. Fruit cooked in a sugar syrup.
Pastry Cream
Compote
French Pastry
Scaling
24. A rich cream made of sweet chocolate and heavy cream.
Ganache (gah nahsh)
Two-Stage Method
French Pastry
Kilo
25. 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.
Two-Stage Method
Icing Comb
High-Ratio Method
Sponge Method
26. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Sponge Method
Eclair Paste
Streusel (stray sel)
Shortbread
27. A type of sweet yeast bread with fruit.
Foaming
Genoise (zhen wahz)
Hydrogenation
Stollen
28. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.
Savarin;
Paris-Brest
Marshmallow
Sourdough
29. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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30. A type of biscuit or biscuitlike bread.
High-Ratio Method
Scone
Liter
Rounding
31. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Chiffon Pie
Saint-Honore
Dredge
32. A type of yeast bread or cake that is soaked in syrup.
Savarin;
Cobbler
Sorbetto
Pastillage
33. The basic unit of volume in the metric system; equal to slightly more than a quart.
Liter
Sponge Method
Chiffon Pie
Sorbetto
34. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Cocoa
Sponge Method
Croissant (krwah sawn)
Creme Brulee
35. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Babka
Dessert Syrup
Gelato
Angel Food Cake
36. Prefix in the metric system meaning 'one-hundredth.'
Emulsion
Pastry Flour
Centi
Icing Comb
37. A delicate cake or pastry small enough to be eaten in one or two bites.
Simple Syrup
Petit Four
Baklava
Fondant
38. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Simple Syrup
Batter
Blown Sugar
Sabayon
39. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Puff Pastry
Fermentation
Angel Food Method
Strudel
40. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Gluten
Meter
Sourdough
Baklava
41. Prefix in the metric system meaning 'one thousand.'
Sponge
Rich Dough
Gram
Kilo
42. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Sorbet (sor bay)
Endosperm
Pastry Cream
Docking
43. The weight of the total contents of a can or package.
Net Weight
Charlotte
Baklava
Granite (grab nee tay)
44. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Puff Pastry
Creme Caramel
Confectioners' Sugar
Endosperm
45. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Creme Brulee
Blanc Mange (bla mahnge)
Caramelization
Genoise (zhen wahz)
46. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Creme Anglaise (krem awng glezz)
Short
Ladyfinger
Tunneling
47. Prefix in the metric system meaning 'one-tenth.'
Palmier (palm yay)
Chocolate Liquor
Deci
Extraction
48. 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.
Baba
Endosperm
Bread Flour
Sponge
49. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Hydrogenation
Savarin;
Tunneling
Puff Pastry
50. The chemical name for regular granulated sugar and confectioners' sugar.
Angel Food Cake
Marzipan
Sucrose
Zest