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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 type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Marble
Streusel (stray sel)
Sponge Cake
2. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Scone
Simple Syrup
Chocolate Liquor
Tunneling
3. To sprinkle thoroughly with sugar or another dry powder.
Sabayon
Spun Sugar
Palmier (palm yay)
Dredge
4. 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.
Pastillage
Fermentation
Paris-Brest
Spun Sugar
5. 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.
Meringue
Sponge
Gelato
Shortening
6. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Sorbetto
Eclair Paste
Croissant (krwah sawn)
Sabayon
7. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Almond Paste
Docking
Foaming
Short
8. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Custard
Fermentation
High-Ratio Method
Phyllo (fee lo)
9. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Croissant (krwah sawn)
Docking
Scone
Pasteurized
10. Heat-treated to kill bacteria that might cause disease or spoilage.
Batter
Shortening
Paris-Brest
Pasteurized
11. Prefix in the metric system meaning 'one-hundredth.'
Boston Cream Pie
Centi
Two-Stage Method
Scaling
12. French word for 'sherbet -'
Genoise (zhen wahz)
Praline
Parfait;
Sorbet (sor bay)
13. A fruit dessert similar to a pie but without a bottom crust.
Tunneling
Wash
Bavarian Cream
Cobbler
14. (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.
Napoleon
Creme Brulee
Shortening
Ganache (gah nahsh)
15. Prefix in the metric system meaning 'one thousand.'
Baklava
Kilo
Gelato
Tunneling
16. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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17. A very thin French pancake - often served rolled around a filling.
Creaming Method
Crepe (krep)
Bavarian Cream
Sourdough
18. French word for 'cake.'
Pastry Flour
Fritter
Gateau (gah toe)
Dessert Syrup
19. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Ladyfinger
Sabayon
Buttercream
Scone
20. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Sucrose
Creaming Method
Tunneling
Sabayon
21. 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.
Buttercream
Two-Stage Method
Sponge Method
Creaming
22. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Marble
Dessert Syrup
Souffle
Chiffon Cake
23. The weight of the total contents of a can or package.
Cocoa
Sponge Method
Souffle
Net Weight
24. A type of sweet yeast bread with fruit.
Stollen
Zabaglione
Brioche
Marshmallow
25. A dessert consisting of a ring of baked eclair paste filled with cream.
Sucrose
Liter
Baklava
Paris-Brest
26. Prefix in the metric system meaning 'one-tenth.'
Leavening
Deci
Foaming
Endosperm
27. (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
Fondant
Dutch Process Cocoa
Puree
High-Ratio
28. Strong flour - such as patent flour - used for breads.
Napoleon
Boston Cream Pie
Bread Flour
Crepe (krep)
29. A thick - white foam made of whipped egg whites and sugar.
Two-Stage Method
Souffle
Meringue
Drop Batter
30. See Two-Stage Method.
High-Ratio
Net Weight
Angel Food Method
High-Ratio Method
31. The process by which starch granules absorb water and swell in size.
Puree
Cocoa
Fermentation
Gelatinization
32. A cookie made of eggs (usually whites) and almond paste or coconut
Chiffon Cake
Pastry Cream
Macaroon
Emulsion
33. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Phyllo (fee lo)
Palmier (palm yay)
Blanc Mange (bla mahnge)
Zabaglione
34. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Net Weight
Zest
Leavening
Granite (grab nee tay)
35. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Torte
Glaze
Celsius Scale
Tunneling
36. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Chiffon Pie
Wash
Hydrogenation
Gelatinization
37. Weighing - usually of ingredients or of dough's or batters.
Buttercream
Centi
Scaling
Crepe (krep)
38. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Saint-Honore
Napoleon
French Pastry
Royal Icing
39. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
Napoleon
Strudel
Blown Sugar
40. A small - dry - finger-shaped sponge cake or cookie.
Sponge Cake
Milli
Ladyfinger
Glaze
41. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Scone
Baked Alaska
Emulsion
Pumpernickel Flour
42. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Pulled Sugar
Two-Stage Method
Profiterole
Tempering
43. A light cake made by the chiffon method.
Chiffon Cake
Mousse
Bread Flour
Sabayon
44. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
French Pastry
Buttercream
Cobbler
Coulis (koo lee)
45. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Zabaglione
Caramelization
Creaming
Drop Batter
46. (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.
Paris-Brest
Babka
Glaze
Spun Sugar
47. A type of sweet yeast bread or coffee cake.
Tunneling
Zabaglione
Gateau (gah toe)
Babka
48. A dough high in fat - sugar - and/or eggs.
Pastry Flour
Tempering
Milli
Rich Dough
49. A sponge cake made with a batter containing melted butter.
One-Stage Method
Short
Almond Paste
Genoise (zhen wahz)
50. Prefix in the metric system meaning 'one-thousandth.'
Charlotte
Milli
Baklava
Buttercream