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 food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Marzipan
Gateau (gah toe)
Rich Dough
2. A crisp cookie made of butter - sugar - and flour.
Shortbread
Tempering
Batter
Blanc Mange (bla mahnge)
3. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Royal Icing
Rich Dough
Pulled Sugar
Streusel (stray sel)
4. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cobbler
Genoise (zhen wahz)
Cocoa
Phyllo (fee lo)
5. The metric system of temperature measurement - with 0
Short
Celsius Scale
Granite (grab nee tay)
Baba
6. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Macaroon
Scaling
High-Ratio Method
7. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Shortening
Blanc Mange (bla mahnge)
Batter
8. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
High-Ratio Method
Creme Brulee
Crepe (krep)
Napoleon
9. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Sucrose
Profiterole
Saint-Honore
Extraction
10. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Marshmallow
Milli
Boston Cream Pie
Charlotte
11. The basic unit of length in the metric system; slightly longer than one yard.
Cocoa
Sucrose
Meter
Crepe (krep)
12. (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.
Souffle
Creaming Method
Praline
Glaze
13. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
14. Weighing - usually of ingredients or of dough's or batters.
Leavening
Celsius Scale
Scaling
French Pastry
15. See Two-Stage Method.
High-Ratio Method
Simple Syrup
Centi
Creme Brulee
16. A cookie mixing method in which all ingredients are added to the bowl at once.
Confectioners' Sugar
Creme Anglaise (krem awng glezz)
One-Stage Method
Shortening
17. A sponge cake made with a batter containing melted butter.
Saint-Honore
Leavening
Genoise (zhen wahz)
Sourdough
18. To sprinkle thoroughly with sugar or another dry powder.
Dredge
Croissant (krwah sawn)
Gelato
Sorbetto
19. (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
Phyllo (fee lo)
Brioche
Batter
20. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Pastillage
Blown Sugar
Short
Charlotte
21. A paste or confection made of almonds and sugar and often used for decorative work.
Tempering
Shortening
Puree
Marzipan
22. French word for 'cake.'
Sponge Method
Croissant (krwah sawn)
Foaming
Gateau (gah toe)
23. A type of sweet yeast bread or coffee cake.
Babka
Sabayon
Icing Comb
Deci
24. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Deci
Eclair Paste
Wash
Croissant (krwah sawn)
25. (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.
Saint-Honore
Streusel (stray sel)
Royal Icing
Crepe (krep)
26. A mixture of finely ground almonds and sugar
Dutch Process Cocoa
Almond Paste
Rounding
Gelatinization
27. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Croissant (krwah sawn)
Chocolate Liquor
Creme Anglaise (krem awng glezz)
Fermentation
28. The basic unit of volume in the metric system; equal to slightly more than a quart.
Bavarian Cream
Rich Dough
Liter
Chiffon Pie
29. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Almond Paste
Marshmallow
Blanc Mange (bla mahnge)
Cobbler
30. 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 Method
Emulsion
Spun Sugar
Puff Pastry
31. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Spun Sugar
Sponge
High-Ratio
32. A sugar paste used for decorative work - Which becomes very hard when dry.
Pastillage
Profiterole
Meringue
Cocoa
33. 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
Zabaglione
Charlotte
French Pastry
34. A rich egg bread - often made as a braided loaf.
Blown Sugar
Baked Alaska
Challah
Tunneling
35. A syrup consisting of sucrose and water in varying proportions.
Simple Syrup
Bavarian Cream
Savarin;
Crepe (krep)
36. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Endosperm
Fondant
Baked Alaska
Crepe (krep)
37. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
Drop Batter
Docking
Boston Cream Pie
38. French word for 'sherbet -'
Celsius Scale
Sorbet (sor bay)
Gram
Sabayon
39. The process of whipping eggs - with or without sugar - to incorporate air.
Chiffon Pie
Sponge Method
Fritter
Foaming
40. Fruit cooked in a sugar syrup.
Chiffon Pie
Paris-Brest
Deci
Compote
41. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Puree
Gram
Chiffon Cake
Creaming Method
42. A dessert consisting of a ring of baked eclair paste filled with cream.
Paris-Brest
Kilo
Glaze
Marble
43. A type of biscuit or biscuitlike bread.
Babka
Pastry Cream
Spun Sugar
Scone
44. (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.
Deci
Emulsion
Pate a Choux (pot ah shoo)
Shortening
45. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Extraction
High-Ratio Method
Celsius Scale
Creaming Method
46. Prefix in the metric system meaning 'one-tenth.'
Milli
Savarin;
Deci
Pastillage
47. 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
Puree
Fritter
Sucrose
48. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Baklava
Caramelization
Pastillage
Dessert Syrup
49. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Chiffon Cake
Simple Syrup
Gluten
Sabayon
50. A thick - white foam made of whipped egg whites and sugar.
Centi
Meringue
Sorbetto
Palmier (palm yay)