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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. (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.
Marzipan
Strudel
Emulsion
Meter
2. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Net Weight
Streusel (stray sel)
High-Ratio Method
Macaroon
3. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.
Pumpernickel Flour
Dessert Syrup
Sponge
Creme Anglaise (krem awng glezz)
4. The chemical name for regular granulated sugar and confectioners' sugar.
Napoleon
Sucrose
Pulled Sugar
Fondant
5. A type of sweet yeast bread with fruit.
Stollen
Cobbler
Gram
Blown Sugar
6. A cookie mixing method in which all ingredients are added to the bowl at once.
Croissant (krwah sawn)
One-Stage Method
Baklava
Celsius Scale
7. Prefix in the metric system meaning 'one-hundredth.'
Docking
Centi
Sorbetto
Devil's-Food Cake
8. A thin sponge cake layer spread with a filling and rolled up.
Two-Stage Method
Swiss Roll
Pulled Sugar
Cocoa
9. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Baked Alaska
Creme Anglaise (krem awng glezz)
Parfait;
10. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Creme Brulee
Palmier (palm yay)
Glaze
11. The process by which starch granules absorb water and swell in size.
Gelatinization
Puree
Creaming Method
Leavening
12. A custard baked in a mold lined with caramelized sugar - then unmolded.
Creme Caramel
Pulled Sugar
Brioche
Eclair Paste
13. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Cobbler
Hydrogenation
Palmier (palm yay)
Two-Stage Method
14. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Almond Paste
Parfait;
Puff Pastry
Confectioners' Sugar
15. A thick custard sauce containing eggs and starch.
Pastry Cream
Bread Flour
Pumpernickel Flour
Icing Comb
16. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Sabayon
Croissant (krwah sawn)
Creme Anglaise (krem awng glezz)
Glace (glah say)
17. (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.
Rounding
Compote
Sucrose
Sourdough
18. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Hydrogenation
Tempering
Blanc Mange (bla mahnge)
Sabayon
19. A deep-fried item made of or coated with a batter or dough.
Challah
Pumpernickel Flour
Babka
Fritter
20. A small - dry - finger-shaped sponge cake or cookie.
Pulled Sugar
Blanc Mange (bla mahnge)
Ladyfinger
Pumpernickel Flour
21. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Mousse
Endosperm
Sponge Cake
Parfait;
22. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Celsius Scale
Souffle
Chocolate Liquor
Net Weight
23. Fruit cooked in a sugar syrup.
Compote
Hydrogenation
Genoise (zhen wahz)
Ladyfinger
24. A dessert consisting of a ring of baked eclair paste filled with cream.
Spun Sugar
Sponge Cake
Pastillage
Paris-Brest
25. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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26. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Baklava
Extraction
Creaming
Puff Pastry
27. The colored outer portion of the peel of citrus fruits.
Torte
Gram
Pastry Flour
Zest
28. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Emulsion
Streusel (stray sel)
Gluten
Profiterole
29. French word for 'sherbet -'
Sorbet (sor bay)
Pulled Sugar
Swiss Roll
Pumpernickel Flour
30. A cookie made of eggs (usually whites) and almond paste or coconut
Custard
Sorbetto
Sponge
Macaroon
31. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Pulled Sugar
Cocoa
Chiffon Cake
Rich Dough
32. A coarse - flaky meal made from whole rye grains.
Pumpernickel Flour
Sponge Method
Palmier (palm yay)
Batter
33. Cocoa that has been processed with an alkali to reduce its acidity.
Granite (grab nee tay)
Genoise (zhen wahz)
Dutch Process Cocoa
Pulled Sugar
34. (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.
Charlotte
Sorbet (sor bay)
Creaming
Pasteurized
35. French word for 'cake.'
Gateau (gah toe)
Drop Batter
Icing Comb
Hydrogenation
36. (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.
Gelatinization
Mousse
Gelato
Saint-Honore
37. A thick - white foam made of whipped egg whites and sugar.
Rounding
Meringue
Emulsion
Deci
38. A rich egg bread - often made as a braided loaf.
Fermentation
Challah
Dredge
Angel Food Cake
39. A sugar paste used for decorative work - Which becomes very hard when dry.
Foaming
Napoleon
Pastillage
Pasteurized
40. A type of biscuit or biscuitlike bread.
Tempering
Brioche
One-Stage Method
Scone
41. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Stollen
Zabaglione
Baked Alaska
Palmier (palm yay)
42. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Bread Flour
Meter
Boston Cream Pie
Charlotte
43. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Zabaglione
Custard
Bavarian Cream
Rounding
44. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Net Weight
Fritter
Creme Anglaise (krem awng glezz)
Zabaglione
45. A confection or flavoring made of nuts and caramelized sugar.
Compote
Praline
Creme Brulee
Short
46. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Torte
Chiffon Pie
Baklava
Ganache (gah nahsh)
47. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creme Anglaise (krem awng glezz)
Creme Brulee
Coulis (koo lee)
Phyllo (fee lo)
48. Weighing - usually of ingredients or of dough's or batters.
Scaling
Bavarian Cream
Parfait;
Chiffon Cake
49. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Parfait;
Confectioners' Sugar
Baklava
Wash
50. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Icing Comb
French Pastry
Crepe (krep)
Croissant (krwah sawn)