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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 thin sponge cake layer spread with a filling and rolled up.
Swiss Roll
Challah
Extraction
Chiffon Method
2. The browning of sugars caused by heat.
Profiterole
Caramelization
Pastry Cream
Celsius Scale
3. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Swiss Roll
Souffle
Fermentation
Deci
4. French word for 'sherbet -'
Dutch Process Cocoa
Sorbet (sor bay)
Emulsion
Eclair Paste
5. To sprinkle thoroughly with sugar or another dry powder.
Challah
Gelatinization
Bavarian Cream
Dredge
6. A very thin French pancake - often served rolled around a filling.
Petit Four
Extraction
Shortbread
Crepe (krep)
7. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Fritter
Rounding
Liter
8. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Caramelization
Docking
Short
Baklava
9. A confection or flavoring made of nuts and caramelized sugar.
Petit Four
Mousse
Praline
Challah
10. German word for various types of cakes - usually layer cakes.
Parfait;
Torte
Phyllo (fee lo)
Stollen
11. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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12. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Gram
Boston Cream Pie
Pasteurized
Creaming
13. A delicate cake or pastry small enough to be eaten in one or two bites.
Creme Anglaise (krem awng glezz)
Petit Four
Leavening
Pastry Flour
14. A small - dry - finger-shaped sponge cake or cookie.
Meter
Docking
Sorbet (sor bay)
Ladyfinger
15. A rich egg bread - often made as a braided loaf.
Chocolate Liquor
Chiffon Method
Challah
Cocoa
16. A uniform mixture of two or more unmixable substances.
Gelato
Caramelization
Napoleon
Emulsion
17. Prefix in the metric system meaning 'one-thousandth.'
Milli
Scone
Zabaglione
Deci
18. Prefix in the metric system meaning 'one thousand.'
Centi
Kilo
Milli
Stollen
19. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Rich Dough
Croissant (krwah sawn)
Meter
20. A rich cream made of sweet chocolate and heavy cream.
Fondant
Parfait;
Ganache (gah nahsh)
Pumpernickel Flour
21. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Buttercream
Sponge
Custard
Bavarian Cream
22. Weighing - usually of ingredients or of dough's or batters.
Scaling
Net Weight
Strudel
Chiffon Cake
23. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Crepe (krep)
Puree
Brioche
French Pastry
24. (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.
Shortening
Ladyfinger
Boston Cream Pie
Dessert Syrup
25. A plastic triangle with toothed or serrated edges; used for texturing icings.
Creme Anglaise (krem awng glezz)
Icing Comb
Petit Four
Caramelization
26. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Fritter
Short
Glaze
Chiffon Method
27. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Leavening
Marble
Gelato
Scaling
28. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Palmier (palm yay)
Tempering
Creaming
Angel Food Method
29. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creaming Method
Rich Dough
Baba
Simple Syrup
30. A sugar paste used for decorative work - Which becomes very hard when dry.
Buttercream
Macaroon
Pastillage
Sorbetto
31. Heat-treated to kill bacteria that might cause disease or spoilage.
Sponge
Dutch Process Cocoa
Kilo
Pasteurized
32. 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
Docking
Parfait;
Meter
33. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
High-Ratio
Extraction
Pastry Cream
Croissant (krwah sawn)
34. (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.
Sourdough
Blanc Mange (bla mahnge)
Meter
Profiterole
35. A custard baked in a mold lined with caramelized sugar - then unmolded.
Angel Food Cake
Creme Caramel
Buttercream
Puree
36. 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.
Pastry Cream
Sponge
Chiffon Pie
Sucrose
37. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Pastry Cream
Sponge
Fermentation
Marble
38. A type of cake made of meringue (egg whites and sugar) and flour.
Phyllo (fee lo)
Angel Food Cake
Parfait;
Zest
39. (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
Gram
Charlotte
Docking
40. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Bread Flour
Caramelization
Royal Icing
Emulsion
41. A type of yeast bread or cake that is soaked in syrup.
Ganache (gah nahsh)
Emulsion
Sponge
Baba
42. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Meringue
Hydrogenation
Eclair Paste
Chiffon Method
43. Prefix in the metric system meaning 'one-tenth.'
Cocoa
Puree
Deci
Savarin;
44. A dessert consisting of a ring of baked eclair paste filled with cream.
Drop Batter
Paris-Brest
Gelatinization
Brioche
45. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Hydrogenation
Shortening
Torte
Marshmallow
46. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Celsius Scale
Custard
Streusel (stray sel)
Wash
47. Italian word for 'sherbet.'
Docking
Sorbetto
Marshmallow
French Pastry
48. A deep-fried item made of or coated with a batter or dough.
Fritter
Chiffon Method
Scaling
Creaming Method
49. Fruit cooked in a sugar syrup.
Compote
Meter
Fritter
Glaze
50. A crisp cookie made of butter - sugar - and flour.
Babka
Devil's-Food Cake
Shortbread
Puff Pastry