SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Swiss Roll
Angel Food Cake
Puree
Creaming Method
2. A plastic triangle with toothed or serrated edges; used for texturing icings.
Angel Food Cake
Icing Comb
Chiffon Cake
High-Ratio
3. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Baklava
Chocolate Liquor
Chiffon Method
Sponge Method
4. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Dredge
Hydrogenation
Genoise (zhen wahz)
Profiterole
5. A syrup consisting of sucrose and water in varying proportions.
Shortbread
Simple Syrup
Zabaglione
Gateau (gah toe)
6. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Eclair Paste
Angel Food Method
Zest
Icing Comb
7. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
Fritter
Paris-Brest
Chiffon Pie
8. A coarse - flaky meal made from whole rye grains.
Short
Extraction
Spun Sugar
Pumpernickel Flour
9. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Blown Sugar
Milli
Chiffon Cake
Dredge
10. A type of biscuit or biscuitlike bread.
Baba
Praline
Scone
Creme Caramel
11. A rich egg bread - often made as a braided loaf.
Baked Alaska
Challah
Dutch Process Cocoa
Spun Sugar
12. A custard baked in a mold lined with caramelized sugar - then unmolded.
Creme Caramel
Shortbread
Pastillage
Mousse
13. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Blown Sugar
Docking
Devil's-Food Cake
Blanc Mange (bla mahnge)
14. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Praline
Meringue
Two-Stage Method
15. A thick - white foam made of whipped egg whites and sugar.
Celsius Scale
Wash
Meringue
Ganache (gah nahsh)
16. See Two-Stage Method.
Chiffon Method
Drop Batter
Centi
High-Ratio Method
17. A fruit or vegetable puree - used as a sauce.
Zest
Creme Anglaise (krem awng glezz)
Creaming Method
Coulis (koo lee)
18. 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.
Dredge
Rounding
Gluten
Spun Sugar
19. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Croissant (krwah sawn)
Kilo
One-Stage Method
20. 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.
Batter
Creaming
Fondant
Boston Cream Pie
21. A dough high in fat - sugar - and/or eggs.
Marzipan
Pastry Cream
Drop Batter
Rich Dough
22. A confection or flavoring made of nuts and caramelized sugar.
Leavening
Angel Food Method
Scone
Praline
23. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Rich Dough
High-Ratio Method
Fondant
24. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Dredge
Bavarian Cream
Baked Alaska
Pulled Sugar
25. A light cake made by the chiffon method.
Chiffon Cake
Centi
Eclair Paste
Shortening
26. Prefix in the metric system meaning 'one-thousandth.'
Pate a Choux (pot ah shoo)
Emulsion
Milli
Glaze
27. Weighing - usually of ingredients or of dough's or batters.
Scaling
Creaming
Caramelization
Gluten
28. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Dutch Process Cocoa
Simple Syrup
Palmier (palm yay)
Ladyfinger
29. 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.
Sorbetto
Two-Stage Method
Liter
Challah
30. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Rounding
Marble
Sourdough
Hydrogenation
31. The browning of sugars caused by heat.
Scone
Caramelization
Savarin;
Dredge
32. The process of whipping eggs - with or without sugar - to incorporate air.
Foaming
Marzipan
Blanc Mange (bla mahnge)
Dredge
33. (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.
Mousse
Shortening
Babka
Croissant (krwah sawn)
34. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Stollen
Praline
Saint-Honore
35. Prefix in the metric system meaning 'one thousand.'
Pumpernickel Flour
Meter
Sorbetto
Kilo
36. French word for 'sherbet -'
Sorbet (sor bay)
Chocolate Liquor
Chiffon Pie
Coulis (koo lee)
37. A thin sponge cake layer spread with a filling and rolled up.
Swiss Roll
Buttercream
Puree
Profiterole
38. A liquid that is thickened or set by the coagulation of egg protein.
Custard
Gelato
Shortening
Ladyfinger
39. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Caramelization
High-Ratio
Gluten
Buttercream
40. A deep-fried item made of or coated with a batter or dough.
Fritter
Pate a Choux (pot ah shoo)
Genoise (zhen wahz)
Tempering
41. A rich cream made of sweet chocolate and heavy cream.
Gelatinization
Creme Anglaise (krem awng glezz)
Ganache (gah nahsh)
French Pastry
42. The basic unit of volume in the metric system; equal to slightly more than a quart.
Liter
Sponge Method
Profiterole
Fondant
43. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Praline
Chiffon Pie
Paris-Brest
Granite (grab nee tay)
44. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Sucrose
Charlotte
Emulsion
45. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Swiss Roll
Phyllo (fee lo)
Dutch Process Cocoa
46. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Baked Alaska
Meter
Milli
Angel Food Method
47. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Granite (grab nee tay)
Stollen
Marshmallow
Tunneling
48. Italian ice cream
Crepe (krep)
Strudel
Gelato
One-Stage Method
49. A fruit dessert similar to a pie but without a bottom crust.
One-Stage Method
Centi
Phyllo (fee lo)
Cobbler
50. The weight of the total contents of a can or package.
Challah
Milli
Net Weight
Pastry Flour