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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 rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creme Brulee
Stollen
High-Ratio
Blown Sugar
2. A fruit dessert similar to a pie but without a bottom crust.
Blown Sugar
Cobbler
French Pastry
Marble
3. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Sorbetto
Brioche
Saint-Honore
Granite (grab nee tay)
4. (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.
Parfait;
Scone
Simple Syrup
Charlotte
5. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Creme Anglaise (krem awng glezz)
Two-Stage Method
Meringue
Rounding
6. French word for 'cake.'
Net Weight
Challah
Gateau (gah toe)
Cocoa
7. French word for 'sherbet -'
Gelatinization
Sorbet (sor bay)
Custard
High-Ratio Method
8. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Glace (glah say)
Hydrogenation
Creme Caramel
9. Italian word for 'sherbet.'
Shortbread
Sorbetto
French Pastry
Royal Icing
10. (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.
Glaze
Strudel
Tunneling
Ladyfinger
11. A confection or flavoring made of nuts and caramelized sugar.
Stollen
Pastry Cream
Net Weight
Praline
12. Weighing - usually of ingredients or of dough's or batters.
Glace (glah say)
Genoise (zhen wahz)
Scaling
Blanc Mange (bla mahnge)
13. A coarse - flaky meal made from whole rye grains.
Sponge
High-Ratio
Streusel (stray sel)
Pumpernickel Flour
14. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Glace (glah say)
Pate a Choux (pot ah shoo)
Docking
15. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Wash
Glaze
Short
Fondant
16. Prefix in the metric system meaning 'one-hundredth.'
Meter
Spun Sugar
Centi
Chiffon Cake
17. A thin sponge cake layer spread with a filling and rolled up.
Pastillage
Croissant (krwah sawn)
Swiss Roll
Puree
18. Prefix in the metric system meaning 'one-thousandth.'
French Pastry
Milli
Genoise (zhen wahz)
Gram
19. A paste or confection made of almonds and sugar and often used for decorative work.
Simple Syrup
Short
Sucrose
Marzipan
20. A uniform mixture of two or more unmixable substances.
Hydrogenation
Sorbetto
Sponge Method
Emulsion
21. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Buttercream
Profiterole
Tempering
22. A weak flour used for pastries and cookies.
Stollen
Creme Brulee
Pastry Flour
Meringue
23. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Boston Cream Pie
Deci
Docking
Compote
24. To sprinkle thoroughly with sugar or another dry powder.
Croissant (krwah sawn)
Drop Batter
Shortening
Dredge
25. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Buttercream
Sponge Cake
Pastry Cream
Challah
26. A type of sweet yeast bread or coffee cake.
Torte
Challah
Babka
Genoise (zhen wahz)
27. A thick - white foam made of whipped egg whites and sugar.
Meringue
Centi
Sorbetto
Baba
28. Eclair paste.
Creme Brulee
Gelatinization
Royal Icing
Pate a Choux (pot ah shoo)
29. A dessert consisting of a ring of baked eclair paste filled with cream.
Gram
Angel Food Method
Paris-Brest
Chocolate Liquor
30. A cake mixing method based on whipped eggs and sugar.
Eclair Paste
Rich Dough
Sponge Method
Docking
31. A type of biscuit or biscuitlike bread.
Sponge
Savarin;
Profiterole
Scone
32. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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33. (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;
Sourdough
Extraction
Napoleon
34. The metric system of temperature measurement - with 0
Celsius Scale
Angel Food Method
Blanc Mange (bla mahnge)
Cocoa
35. (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.
Kilo
Extraction
Souffle
Cocoa
36. 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
Wash
Bread Flour
Two-Stage Method
37. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Glaze
High-Ratio
Net Weight
Cocoa
38. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Confectioners' Sugar
Wash
Kilo
Baked Alaska
39. Heat-treated to kill bacteria that might cause disease or spoilage.
Batter
Tempering
Crepe (krep)
Pasteurized
40. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Genoise (zhen wahz)
Rounding
French Pastry
Stollen
41. (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.
Napoleon
Profiterole
Glaze
High-Ratio Method
42. The weight of the total contents of a can or package.
Zabaglione
Zest
Net Weight
Batter
43. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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44. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Paris-Brest
Petit Four
Pumpernickel Flour
Gluten
45. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Blanc Mange (bla mahnge)
Leavening
Buttercream
Baked Alaska
46. German word for various types of cakes - usually layer cakes.
Dessert Syrup
Torte
Pumpernickel Flour
Celsius Scale
47. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Sabayon
Profiterole
Gelatinization
Sourdough
48. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Royal Icing
Marble
Savarin;
Baba
49. Strong flour - such as patent flour - used for breads.
Blown Sugar
Bread Flour
Genoise (zhen wahz)
Extraction
50. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Simple Syrup
Souffle
Chiffon Pie