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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 light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Saint-Honore
Creme Anglaise (krem awng glezz)
Tunneling
Bavarian Cream
2. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Rounding
Devil's-Food Cake
Torte
Boston Cream Pie
3. (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.
Bread Flour
Dredge
Profiterole
Strudel
4. A coarse - flaky meal made from whole rye grains.
Glaze
Phyllo (fee lo)
Sucrose
Pumpernickel Flour
5. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Hydrogenation
Baba
Phyllo (fee lo)
6. A sugar paste used for decorative work - Which becomes very hard when dry.
Devil's-Food Cake
Meringue
Pastillage
Macaroon
7. German word for various types of cakes - usually layer cakes.
Short
Torte
Crepe (krep)
Gram
8. (1) Glazed; coated with icing. (2) Frozen.
Glace (glah say)
Gelatinization
Pastry Flour
Sorbetto
9. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Pastry Flour
Granite (grab nee tay)
Palmier (palm yay)
Shortbread
10. Prefix in the metric system meaning 'one thousand.'
Bread Flour
Kilo
Tunneling
Emulsion
11. A fruit or vegetable puree - used as a sauce.
Boston Cream Pie
Baba
Streusel (stray sel)
Coulis (koo lee)
12. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Blanc Mange (bla mahnge)
Creaming
Baked Alaska
Shortbread
13. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Batter
Granite (grab nee tay)
Sponge
Pate a Choux (pot ah shoo)
14. A deep-fried item made of or coated with a batter or dough.
Rounding
Spun Sugar
Fritter
Eclair Paste
15. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Short
Granite (grab nee tay)
Puree
Celsius Scale
16. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Phyllo (fee lo)
Almond Paste
Spun Sugar
17. (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.
Petit Four
Charlotte
Net Weight
Sourdough
18. A thick custard sauce containing eggs and starch.
Shortbread
Pastry Cream
Drop Batter
Puff Pastry
19. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Wash
Creaming
Glaze
Chiffon Pie
20. The metric system of temperature measurement - with 0
Celsius Scale
Charlotte
Croissant (krwah sawn)
Batter
21. A type of sweet yeast bread or coffee cake.
Puff Pastry
Extraction
Babka
Torte
22. Eclair paste.
Zabaglione
Meter
Pate a Choux (pot ah shoo)
Leavening
23. A confection or flavoring made of nuts and caramelized sugar.
Phyllo (fee lo)
Praline
Gelatinization
Simple Syrup
24. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Almond Paste
Eclair Paste
Batter
25. A type of yeast bread or cake that is soaked in syrup.
Boston Cream Pie
Saint-Honore
Savarin;
Gelatinization
26. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Crepe (krep)
Creme Anglaise (krem awng glezz)
Stollen
Baklava
27. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Simple Syrup
Leavening
Chocolate Liquor
Sorbet (sor bay)
28. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Creaming
Pumpernickel Flour
Tempering
Tunneling
29. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creme Brulee
Emulsion
Croissant (krwah sawn)
Two-Stage Method
30. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
French Pastry
Marble
Meter
Caramelization
31. A type of yeast bread or cake that is soaked in syrup.
Blanc Mange (bla mahnge)
Babka
Baba
Charlotte
32. A paste or confection made of almonds and sugar and often used for decorative work.
Marzipan
Chocolate Liquor
Gluten
Petit Four
33. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
Strudel
Puree
Croissant (krwah sawn)
34. A delicate cake or pastry small enough to be eaten in one or two bites.
Petit Four
Cocoa
Centi
Fermentation
35. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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36. A batter that is too thick to pour but will drop from a spoon in lumps
Shortbread
Chiffon Pie
Drop Batter
Zest
37. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Glaze
Drop Batter
Sponge Cake
38. 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.
Baba
Dessert Syrup
Two-Stage Method
Creaming Method
39. French word for 'sherbet -'
Spun Sugar
Tempering
Drop Batter
Sorbet (sor bay)
40. A thin sponge cake layer spread with a filling and rolled up.
Hydrogenation
Docking
Swiss Roll
Scone
41. (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.
Saint-Honore
One-Stage Method
Gelatinization
Tempering
42. 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.
Meter
Batter
Stollen
Streusel (stray sel)
43. The process of whipping eggs - with or without sugar - to incorporate air.
Ladyfinger
Macaroon
Foaming
Genoise (zhen wahz)
44. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Bread Flour
Baklava
Foaming
45. Heat-treated to kill bacteria that might cause disease or spoilage.
Sucrose
Pasteurized
Streusel (stray sel)
Rounding
46. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Granite (grab nee tay)
Batter
Fermentation
Deci
47. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Almond Paste
Gluten
Creaming Method
Tempering
48. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Hydrogenation
Pastillage
Baklava
49. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Pulled Sugar
Baked Alaska
Creme Caramel
Gram
50. The chemical name for regular granulated sugar and confectioners' sugar.
Celsius Scale
Palmier (palm yay)
Sucrose
Fondant