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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 coarse - flaky meal made from whole rye grains.
Pumpernickel Flour
Dessert Syrup
Chiffon Pie
Gluten
2. A mixture of finely ground almonds and sugar
Brioche
Scone
Almond Paste
Sucrose
3. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Fondant
Swiss Roll
Chiffon Method
Paris-Brest
4. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Marshmallow
One-Stage Method
Gram
5. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Challah
Custard
Charlotte
Puree
6. A weak flour used for pastries and cookies.
Pumpernickel Flour
Gateau (gah toe)
Marble
Pastry Flour
7. A thick - white foam made of whipped egg whites and sugar.
Meringue
Chiffon Cake
Net Weight
One-Stage Method
8. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Angel Food Method
Short
Bavarian Cream
Shortbread
9. A batter that is too thick to pour but will drop from a spoon in lumps
Gateau (gah toe)
Tempering
Streusel (stray sel)
Drop Batter
10. (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.
Short
Rich Dough
High-Ratio
Souffle
11. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Pate a Choux (pot ah shoo)
Custard
Icing Comb
12. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Pumpernickel Flour
Sponge
Docking
Angel Food Method
13. (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.
Leavening
Sponge
Mousse
Saint-Honore
14. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Cocoa
One-Stage Method
Gelato
15. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Scone
Baked Alaska
Pate a Choux (pot ah shoo)
Marble
16. A dough high in fat - sugar - and/or eggs.
Rich Dough
Angel Food Method
Saint-Honore
Zabaglione
17. A sponge cake made with a batter containing melted butter.
Stollen
Genoise (zhen wahz)
Glace (glah say)
Mousse
18. The process by which starch granules absorb water and swell in size.
Blanc Mange (bla mahnge)
Gelato
Chocolate Liquor
Gelatinization
19. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Chocolate Liquor
Leavening
Scaling
Zabaglione
20. A light cake made by the chiffon method.
Chiffon Cake
Compote
Sucrose
Cocoa
21. Italian word for 'sherbet.'
Meringue
Sorbetto
Swiss Roll
Meter
22. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Gelatinization
Baklava
Zabaglione
Sponge Method
23. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
Crepe (krep)
Bavarian Cream
Drop Batter
24. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Almond Paste
Marzipan
Confectioners' Sugar
Puff Pastry
25. (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.
Leavening
Wash
Strudel
Sucrose
26. A fruit dessert similar to a pie but without a bottom crust.
Cobbler
Petit Four
Bread Flour
Shortening
27. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Wash
Streusel (stray sel)
Pastry Flour
Angel Food Method
28. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Royal Icing
Challah
Shortbread
Sponge Cake
29. A type of yeast bread or cake that is soaked in syrup.
Savarin;
Cobbler
Brioche
Scaling
30. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Gram
Fondant
Marshmallow
Souffle
31. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Tempering
Dredge
Chiffon Method
Angel Food Method
32. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Crepe (krep)
Phyllo (fee lo)
Sourdough
Baked Alaska
33. A confection or flavoring made of nuts and caramelized sugar.
Praline
Swiss Roll
Cobbler
Savarin;
34. The process of whipping eggs - with or without sugar - to incorporate air.
Gateau (gah toe)
Foaming
Centi
Rich Dough
35. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Marzipan
Swiss Roll
Parfait;
One-Stage Method
36. A dessert consisting of a ring of baked eclair paste filled with cream.
Saint-Honore
Paris-Brest
Coulis (koo lee)
Crepe (krep)
37. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Royal Icing
Blanc Mange (bla mahnge)
Palmier (palm yay)
38. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Charlotte
Almond Paste
Sponge Cake
Blanc Mange (bla mahnge)
39. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Pasteurized
Pulled Sugar
Wash
Buttercream
40. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Leavening
Gram
French Pastry
Creaming
41. French word for 'sherbet -'
Sorbet (sor bay)
Blanc Mange (bla mahnge)
Zabaglione
Petit Four
42. A sugar paste used for decorative work - Which becomes very hard when dry.
Two-Stage Method
Baklava
Granite (grab nee tay)
Pastillage
43. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Sponge Method
Fermentation
Croissant (krwah sawn)
Crepe (krep)
44. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Marzipan
Eclair Paste
Scone
Streusel (stray sel)
45. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Phyllo (fee lo)
French Pastry
Angel Food Cake
Chiffon Pie
46. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Napoleon
Royal Icing
Short
Tunneling
47. 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.
Chiffon Pie
Baked Alaska
Spun Sugar
Kilo
48. French word for 'cake.'
Gateau (gah toe)
Swiss Roll
Centi
Baked Alaska
49. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Centi
Petit Four
Compote
Short
50. 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.
Pastillage
Two-Stage Method
Short
Chiffon Method