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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 batter that is too thick to pour but will drop from a spoon in lumps
Macaroon
Zest
Drop Batter
Pate a Choux (pot ah shoo)
2. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
Rich Dough
Batter
High-Ratio Method
3. A rich cream made of sweet chocolate and heavy cream.
Creme Anglaise (krem awng glezz)
Ganache (gah nahsh)
Marble
Swiss Roll
4. Cocoa that has been processed with an alkali to reduce its acidity.
Dutch Process Cocoa
French Pastry
Buttercream
Chocolate Liquor
5. (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.
Simple Syrup
Strudel
Batter
Gluten
6. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Pulled Sugar
Ganache (gah nahsh)
Buttercream
7. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Souffle
Puree
Praline
Zest
8. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Emulsion
Eclair Paste
Fermentation
Strudel
9. A type of cake made of meringue (egg whites and sugar) and flour.
Simple Syrup
Devil's-Food Cake
Angel Food Cake
Rounding
10. A thick - white foam made of whipped egg whites and sugar.
Pastry Cream
Meringue
Marzipan
Endosperm
11. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Sponge Cake
Batter
Hydrogenation
Shortbread
12. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Eclair Paste
Sorbet (sor bay)
Genoise (zhen wahz)
Two-Stage Method
13. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Shortbread
Parfait;
French Pastry
Creaming Method
14. 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.
Blown Sugar
Two-Stage Method
Marshmallow
Centi
15. The chemical name for regular granulated sugar and confectioners' sugar.
Cobbler
Short
Sucrose
Endosperm
16. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Creaming Method
Chiffon Method
Pulled Sugar
Coulis (koo lee)
17. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Souffle
Zabaglione
Fritter
Chocolate Liquor
18. (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.
Phyllo (fee lo)
One-Stage Method
Shortening
Rounding
19. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Bread Flour
Cocoa
Docking
Zabaglione
20. (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.
Ganache (gah nahsh)
Souffle
Creme Anglaise (krem awng glezz)
Pastry Flour
21. (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.
High-Ratio
Two-Stage Method
Glaze
Creme Anglaise (krem awng glezz)
22. The starchy inner portion of grain kernels.
Endosperm
Caramelization
Babka
Savarin;
23. A syrup consisting of sucrose and water in varying proportions.
Simple Syrup
Dessert Syrup
Marble
Creaming Method
24. Strong flour - such as patent flour - used for breads.
Parfait;
Bread Flour
Puree
Creme Anglaise (krem awng glezz)
25. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Bread Flour
Angel Food Method
Pastry Flour
Glace (glah say)
26. A weak flour used for pastries and cookies.
Sponge
Baklava
Pastry Flour
Petit Four
27. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Blanc Mange (bla mahnge)
Coulis (koo lee)
Genoise (zhen wahz)
Chiffon Method
28. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Babka
Confectioners' Sugar
Gelatinization
29. Prefix in the metric system meaning 'one-tenth.'
Deci
Croissant (krwah sawn)
Gelatinization
Hydrogenation
30. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Baked Alaska
Baklava
Royal Icing
Gram
31. See Two-Stage Method.
Compote
High-Ratio Method
Sourdough
Icing Comb
32. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Sabayon
Sponge Method
Saint-Honore
33. Eclair paste.
Challah
Dessert Syrup
Drop Batter
Pate a Choux (pot ah shoo)
34. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho
Dessert Syrup
High-Ratio
Extraction
Coulis (koo lee)
35. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Simple Syrup
Zabaglione
Stollen
Chiffon Cake
36. A light cake made by the chiffon method.
Cobbler
Bavarian Cream
Chiffon Cake
Icing Comb
37. A sponge cake made with a batter containing melted butter.
Celsius Scale
Genoise (zhen wahz)
Bread Flour
Charlotte
38. Fruit cooked in a sugar syrup.
Phyllo (fee lo)
Compote
Cobbler
Sabayon
39. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Coulis (koo lee)
Cobbler
Custard
40. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Crepe (krep)
Pastillage
Shortening
Rounding
41. A uniform mixture of two or more unmixable substances.
Gelatinization
Pate a Choux (pot ah shoo)
Creme Brulee
Emulsion
42. A custard baked in a mold lined with caramelized sugar - then unmolded.
Charlotte
Creme Caramel
Palmier (palm yay)
Devil's-Food Cake
43. The process by which starch granules absorb water and swell in size.
Gelatinization
Foaming
Babka
Baked Alaska
44. Prefix in the metric system meaning 'one thousand.'
Milli
Shortening
Icing Comb
Kilo
45. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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46. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Napoleon
Two-Stage Method
Tempering
Challah
47. A thin sponge cake layer spread with a filling and rolled up.
Swiss Roll
Drop Batter
Chiffon Method
Creaming Method
48. A cookie made of eggs (usually whites) and almond paste or coconut
Cocoa
Sourdough
Macaroon
Saint-Honore
49. A type of biscuit or biscuitlike bread.
Scone
Blanc Mange (bla mahnge)
Caramelization
Napoleon
50. A dessert consisting of a ring of baked eclair paste filled with cream.
Palmier (palm yay)
Paris-Brest
Petit Four
Confectioners' Sugar