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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 dessert consisting of a ring of baked eclair paste filled with cream.
Kilo
Paris-Brest
Brioche
Leavening
2. (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.
Souffle
Creme Caramel
Pasteurized
Meter
3. German word for various types of cakes - usually layer cakes.
Simple Syrup
Sponge
Saint-Honore
Torte
4. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Simple Syrup
Creme Anglaise (krem awng glezz)
Buttercream
Napoleon
5. A cake mixing method based on whipped eggs and sugar.
Gelato
Chiffon Cake
Paris-Brest
Sponge Method
6. A rich egg bread - often made as a braided loaf.
Batter
Marzipan
Challah
Short
7. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Marshmallow
Granite (grab nee tay)
Creme Caramel
Coulis (koo lee)
8. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Dredge
Caramelization
Profiterole
Puree
9. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Blanc Mange (bla mahnge)
Phyllo (fee lo)
Hydrogenation
10. 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.
Two-Stage Method
Dredge
Pastry Flour
Boston Cream Pie
11. (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.
Glaze
Pumpernickel Flour
Swiss Roll
Tunneling
12. 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.
Drop Batter
Gluten
Celsius Scale
Batter
13. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Marble
Buttercream
Swiss Roll
Cobbler
14. A dough high in fat - sugar - and/or eggs.
Cocoa
Creme Anglaise (krem awng glezz)
Shortening
Rich Dough
15. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Marble
Streusel (stray sel)
Phyllo (fee lo)
Buttercream
16. (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
Pulled Sugar
Gram
Sponge
17. A mixture of finely ground almonds and sugar
Almond Paste
Simple Syrup
Charlotte
Ganache (gah nahsh)
18. A thick - white foam made of whipped egg whites and sugar.
Sponge Method
Torte
Puree
Meringue
19. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
High-Ratio Method
Savarin;
Chocolate Liquor
Bavarian Cream
20. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Challah
Milli
Zabaglione
French Pastry
21. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Leavening
Puree
Almond Paste
Docking
22. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Stollen
Wash
Parfait;
Fermentation
23. Cocoa that has been processed with an alkali to reduce its acidity.
Pastry Cream
Dutch Process Cocoa
Sorbet (sor bay)
Stollen
24. Heat-treated to kill bacteria that might cause disease or spoilage.
Almond Paste
Pasteurized
Fermentation
Endosperm
25. A rich cream made of sweet chocolate and heavy cream.
Chiffon Method
Ganache (gah nahsh)
Creaming
Dessert Syrup
26. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Fermentation
Gluten
Pastry Cream
Brioche
27. Prefix in the metric system meaning 'one-thousandth.'
Milli
Ganache (gah nahsh)
Genoise (zhen wahz)
Emulsion
28. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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29. A coarse - flaky meal made from whole rye grains.
Pumpernickel Flour
Caramelization
Hydrogenation
Sabayon
30. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Pastillage
Pasteurized
Glace (glah say)
Rounding
31. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Granite (grab nee tay)
Coulis (koo lee)
Gram
Sponge
32. A fruit or vegetable puree - used as a sauce.
Pumpernickel Flour
Coulis (koo lee)
Swiss Roll
Savarin;
33. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Souffle
Chiffon Method
Ganache (gah nahsh)
Profiterole
34. A delicate cake or pastry small enough to be eaten in one or two bites.
Endosperm
Stollen
Chocolate Liquor
Petit Four
35. A weak flour used for pastries and cookies.
Pastry Flour
Caramelization
Meringue
Royal Icing
36. A thin sponge cake layer spread with a filling and rolled up.
Baba
Baked Alaska
Souffle
Swiss Roll
37. A type of biscuit or biscuitlike bread.
Scone
Blown Sugar
Genoise (zhen wahz)
Drop Batter
38. A cookie made of eggs (usually whites) and almond paste or coconut
Cocoa
Custard
Macaroon
Bread Flour
39. A thick custard sauce containing eggs and starch.
Caramelization
Pastry Cream
Sabayon
Rich Dough
40. Prefix in the metric system meaning 'one thousand.'
Pastry Flour
Kilo
Fondant
Shortening
41. Strong flour - such as patent flour - used for breads.
Sponge
Bread Flour
Baklava
Simple Syrup
42. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Crepe (krep)
Dessert Syrup
Sponge Method
Puff Pastry
43. (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.
Brioche
Dessert Syrup
Zabaglione
Charlotte
44. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Puff Pastry
Simple Syrup
Eclair Paste
Fermentation
45. A paste or confection made of almonds and sugar and often used for decorative work.
Saint-Honore
Sabayon
Marzipan
Blanc Mange (bla mahnge)
46. Fruit cooked in a sugar syrup.
Compote
Creme Brulee
Cobbler
Bread Flour
47. A type of yeast bread or cake that is soaked in syrup.
Fermentation
Dessert Syrup
Chiffon Method
Savarin;
48. A plastic triangle with toothed or serrated edges; used for texturing icings.
Granite (grab nee tay)
Icing Comb
Palmier (palm yay)
Dutch Process Cocoa
49. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Liter
Dessert Syrup
Leavening
Sorbet (sor bay)
50. A batter that is too thick to pour but will drop from a spoon in lumps
Creme Brulee
Drop Batter
Emulsion
Baklava