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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 light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Sponge Method
Coulis (koo lee)
Brioche
Bavarian Cream
2. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Scaling
Rich Dough
Dessert Syrup
Chiffon Pie
3. A weak flour used for pastries and cookies.
Granite (grab nee tay)
Zest
Pastry Flour
Cocoa
4. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Rounding
Wash
Creaming Method
Torte
5. Strong flour - such as patent flour - used for breads.
Rich Dough
Bread Flour
Gateau (gah toe)
Scaling
6. The process of whipping eggs - with or without sugar - to incorporate air.
Boston Cream Pie
Emulsion
Foaming
Fondant
7. (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
Chiffon Pie
Rounding
Kilo
High-Ratio
8. A coarse - flaky meal made from whole rye grains.
Glaze
Creme Caramel
Chiffon Cake
Pumpernickel Flour
9. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Puree
Glace (glah say)
Zest
10. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Royal Icing
Caramelization
Sponge Cake
Leavening
11. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Croissant (krwah sawn)
Sorbet (sor bay)
Creme Brulee
Pastillage
12. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Zabaglione
Scaling
Boston Cream Pie
Kilo
13. A thick custard sauce containing eggs and starch.
Leavening
Coulis (koo lee)
Pastry Cream
Charlotte
14. French word for 'cake.'
Gateau (gah toe)
Cobbler
Creaming Method
Creme Caramel
15. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Gluten
Strudel
Creme Brulee
Paris-Brest
16. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Coulis (koo lee)
Brioche
Tempering
Parfait;
17. A uniform mixture of two or more unmixable substances.
Chiffon Cake
High-Ratio Method
Sorbetto
Emulsion
18. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Chiffon Cake
Eclair Paste
Pastry Flour
Cocoa
19. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Charlotte
Angel Food Cake
Gram
Creaming
20. A dessert consisting of a ring of baked eclair paste filled with cream.
Simple Syrup
Zest
Paris-Brest
Sponge
21. The chemical name for regular granulated sugar and confectioners' sugar.
Baba
Fritter
Sucrose
Saint-Honore
22. A small - dry - finger-shaped sponge cake or cookie.
Parfait;
Cocoa
Celsius Scale
Ladyfinger
23. (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.
Torte
Baba
Glaze
Sponge Method
24. A fruit or vegetable puree - used as a sauce.
Centi
Stollen
Leavening
Coulis (koo lee)
25. A dessert made of layers of puff pastry filled with pastry cream.
Granite (grab nee tay)
Sucrose
Marble
Napoleon
26. A sponge cake made with a batter containing melted butter.
Dredge
Genoise (zhen wahz)
Saint-Honore
Milli
27. The browning of sugars caused by heat.
Caramelization
Net Weight
Sponge
Zabaglione
28. A rich egg bread - often made as a braided loaf.
Challah
Two-Stage Method
Sponge Cake
Boston Cream Pie
29. A thin sponge cake layer spread with a filling and rolled up.
Wash
Tunneling
Swiss Roll
Challah
30. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Profiterole
Shortening
Sorbetto
Blanc Mange (bla mahnge)
31. The basic unit of volume in the metric system; equal to slightly more than a quart.
Marble
Chiffon Method
Pastillage
Liter
32. The process by which starch granules absorb water and swell in size.
Pate a Choux (pot ah shoo)
Bavarian Cream
Gelatinization
Centi
33. A fruit dessert similar to a pie but without a bottom crust.
Leavening
Phyllo (fee lo)
Petit Four
Cobbler
34. 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
Shortbread
Zabaglione
Blown Sugar
35. Weighing - usually of ingredients or of dough's or batters.
Scaling
Emulsion
Docking
Fermentation
36. A batter that is too thick to pour but will drop from a spoon in lumps
Shortbread
Drop Batter
Boston Cream Pie
Cobbler
37. A cookie made of eggs (usually whites) and almond paste or coconut
Devil's-Food Cake
Fritter
Macaroon
Creme Caramel
38. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Centi
Extraction
Celsius Scale
Glaze
39. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Sorbet (sor bay)
Sabayon
Tunneling
Mousse
40. 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.
Shortening
Sourdough
Leavening
Batter
41. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Almond Paste
Ganache (gah nahsh)
Granite (grab nee tay)
Icing Comb
42. The basic unit of length in the metric system; slightly longer than one yard.
Mousse
Meter
Baklava
Hydrogenation
43. 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.
Petit Four
Two-Stage Method
Blown Sugar
Marble
44. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Souffle
Dutch Process Cocoa
Fondant
Parfait;
45. A cookie mixing method in which all ingredients are added to the bowl at once.
Granite (grab nee tay)
Pastry Flour
Stollen
One-Stage Method
46. (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.
Challah
Stollen
Pastry Flour
Souffle
47. A mixture of finely ground almonds and sugar
Custard
Ganache (gah nahsh)
Almond Paste
Baklava
48. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Gelatinization
Croissant (krwah sawn)
Charlotte
Phyllo (fee lo)
49. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Marshmallow
Ladyfinger
Dessert Syrup
Puff Pastry
50. See Two-Stage Method.
Custard
High-Ratio Method
Souffle
Confectioners' Sugar