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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 thick - white foam made of whipped egg whites and sugar.
Scaling
Net Weight
Short
Meringue
2. A type of yeast bread or cake that is soaked in syrup.
Puff Pastry
Savarin;
Dessert Syrup
Marzipan
3. Prefix in the metric system meaning 'one-hundredth.'
Sorbet (sor bay)
Centi
Baba
Creaming Method
4. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Meter
Buttercream
Gluten
Pumpernickel Flour
5. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
High-Ratio Method
Gelato
Chiffon Method
Confectioners' Sugar
6. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
Charlotte
Glace (glah say)
Chiffon Cake
7. (1) Glazed; coated with icing. (2) Frozen.
Caramelization
Glace (glah say)
Pastillage
Swiss Roll
8. A paste or confection made of almonds and sugar and often used for decorative work.
Chiffon Pie
Marble
Sabayon
Marzipan
9. A sugar paste used for decorative work - Which becomes very hard when dry.
Pastillage
Leavening
Kilo
Fritter
10. See Two-Stage Method.
Sponge Cake
Meringue
High-Ratio Method
Extraction
11. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Swiss Roll
Glace (glah say)
Dutch Process Cocoa
Creaming
12. (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.
Cobbler
Boston Cream Pie
Sabayon
Saint-Honore
13. The process of whipping eggs - with or without sugar - to incorporate air.
Pumpernickel Flour
Sourdough
Foaming
Bread Flour
14. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Rich Dough
Chocolate Liquor
Cocoa
Hydrogenation
15. A delicate cake or pastry small enough to be eaten in one or two bites.
Creme Caramel
Petit Four
Leavening
Meringue
16. (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.
Phyllo (fee lo)
Strudel
Pastry Cream
Pate a Choux (pot ah shoo)
17. A confection or flavoring made of nuts and caramelized sugar.
Dredge
Angel Food Cake
Compote
Praline
18. A deep-fried item made of or coated with a batter or dough.
Puree
Eclair Paste
Creme Caramel
Fritter
19. (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.
Creaming
Shortening
Spun Sugar
Docking
20. A type of cake made of meringue (egg whites and sugar) and flour.
Cocoa
Angel Food Cake
Sabayon
Sucrose
21. Strong flour - such as patent flour - used for breads.
Bread Flour
Brioche
Leavening
Angel Food Method
22. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Blown Sugar
Profiterole
Devil's-Food Cake
Palmier (palm yay)
23. A thick custard sauce containing eggs and starch.
Macaroon
Pastry Cream
Pasteurized
Brioche
24. The browning of sugars caused by heat.
Caramelization
High-Ratio
Devil's-Food Cake
Leavening
25. German word for various types of cakes - usually layer cakes.
Pate a Choux (pot ah shoo)
Torte
Two-Stage Method
Devil's-Food Cake
26. A very thin French pancake - often served rolled around a filling.
Baklava
Crepe (krep)
Napoleon
Sponge
27. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Pastry Flour
Dessert Syrup
Petit Four
28. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Almond Paste
Tunneling
Pastry Cream
29. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Ganache (gah nahsh)
Sponge Method
Parfait;
Granite (grab nee tay)
30. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Angel Food Method
Sponge Cake
Macaroon
Savarin;
31. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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32. The weight of the total contents of a can or package.
Marble
Mousse
Gram
Net Weight
33. A sponge cake made with a batter containing melted butter.
Emulsion
Wash
Genoise (zhen wahz)
Kilo
34. A coarse - flaky meal made from whole rye grains.
Pumpernickel Flour
Bread Flour
Creme Caramel
Endosperm
35. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Shortening
Baklava
Palmier (palm yay)
Blown Sugar
36. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Pulled Sugar
Mousse
Torte
Pasteurized
37. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Pastillage
Sorbetto
Buttercream
Boston Cream Pie
38. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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39. To sprinkle thoroughly with sugar or another dry powder.
Puree
Deci
Zabaglione
Dredge
40. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Celsius Scale
Pastillage
Caramelization
41. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Baklava
Tempering
Meringue
Caramelization
42. Eclair paste.
Pastillage
Creme Anglaise (krem awng glezz)
Pate a Choux (pot ah shoo)
Caramelization
43. Prefix in the metric system meaning 'one-thousandth.'
Cocoa
Charlotte
Strudel
Milli
44. A rich egg bread - often made as a braided loaf.
Sabayon
Pasteurized
Sponge Cake
Challah
45. Italian word for 'sherbet.'
One-Stage Method
Docking
Sorbetto
Kilo
46. A dough high in fat - sugar - and/or eggs.
Two-Stage Method
Croissant (krwah sawn)
Creme Anglaise (krem awng glezz)
Rich Dough
47. A mixture of finely ground almonds and sugar
Charlotte
Drop Batter
Almond Paste
Meringue
48. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Bavarian Cream
Angel Food Cake
Souffle
Puff Pastry
49. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Parfait;
Creme Brulee
Blown Sugar
Sourdough
50. Prefix in the metric system meaning 'one thousand.'
Puree
Baklava
Cobbler
Kilo