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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 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.
Paris-Brest
Profiterole
Scone
Souffle
2. The metric system of temperature measurement - with 0
Meter
Pastillage
Almond Paste
Celsius Scale
3. The process by which starch granules absorb water and swell in size.
Fritter
Ladyfinger
Phyllo (fee lo)
Gelatinization
4. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Glaze
Sorbet (sor bay)
Wash
Granite (grab nee tay)
5. A light cake made by the chiffon method.
Phyllo (fee lo)
Sorbetto
Baked Alaska
Chiffon Cake
6. A paste or confection made of almonds and sugar and often used for decorative work.
Chocolate Liquor
Crepe (krep)
Croissant (krwah sawn)
Marzipan
7. A syrup consisting of sucrose and water in varying proportions.
Simple Syrup
Sourdough
Savarin;
Pastry Cream
8. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Praline
Dredge
Rounding
Baked Alaska
9. A very thin French pancake - often served rolled around a filling.
Liter
Croissant (krwah sawn)
Buttercream
Crepe (krep)
10. A custard baked in a mold lined with caramelized sugar - then unmolded.
Babka
Eclair Paste
Creme Caramel
Sucrose
11. The basic unit of volume in the metric system; equal to slightly more than a quart.
Cobbler
Crepe (krep)
Chiffon Pie
Liter
12. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Icing Comb
Endosperm
Chiffon Method
Ganache (gah nahsh)
13. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Pate a Choux (pot ah shoo)
Dredge
Fritter
14. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Rounding
Sponge
Creaming Method
Leavening
15. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Gelato
French Pastry
Meter
Croissant (krwah sawn)
16. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Extraction
Puff Pastry
Tunneling
Granite (grab nee tay)
17. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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18. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Icing Comb
Gateau (gah toe)
Tempering
Pumpernickel Flour
19. A type of sweet yeast bread with fruit.
Stollen
Creaming
Babka
Gram
20. A type of yeast bread or cake that is soaked in syrup.
Shortening
Savarin;
Zest
Souffle
21. A rich egg bread - often made as a braided loaf.
Two-Stage Method
High-Ratio
Challah
Custard
22. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Strudel
Eclair Paste
Royal Icing
Sorbetto
23. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Milli
Foaming
Endosperm
Marble
24. (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.
Dutch Process Cocoa
Puff Pastry
Sourdough
Confectioners' Sugar
25. A uniform mixture of two or more unmixable substances.
Two-Stage Method
Emulsion
Glaze
Milli
26. A plastic triangle with toothed or serrated edges; used for texturing icings.
Streusel (stray sel)
Meringue
Icing Comb
Cocoa
27. A type of biscuit or biscuitlike bread.
Scone
Meringue
Dutch Process Cocoa
Spun Sugar
28. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Puff Pastry
Marble
Baklava
Compote
29. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Net Weight
Two-Stage Method
Glace (glah say)
Royal Icing
30. A sponge cake made with a batter containing melted butter.
Genoise (zhen wahz)
Zest
Streusel (stray sel)
Extraction
31. (1) Glazed; coated with icing. (2) Frozen.
Scaling
Compote
Net Weight
Glace (glah say)
32. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Leavening
Almond Paste
Pulled Sugar
Gateau (gah toe)
33. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Buttercream
Pumpernickel Flour
Gram
Stollen
34. (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.
Parfait;
Spun Sugar
Saint-Honore
Pasteurized
35. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Short
Cocoa
Glaze
Pate a Choux (pot ah shoo)
36. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Ganache (gah nahsh)
Leavening
Creme Anglaise (krem awng glezz)
Chocolate Liquor
37. Prefix in the metric system meaning 'one-tenth.'
Marzipan
Sponge Cake
Shortbread
Deci
38. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Dredge
Sponge Cake
Almond Paste
High-Ratio
39. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Chocolate Liquor
Shortening
Brioche
Chiffon Pie
40. (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
Saint-Honore
Genoise (zhen wahz)
High-Ratio
Stollen
41. A liquid that is thickened or set by the coagulation of egg protein.
Custard
Pastry Cream
High-Ratio Method
Brioche
42. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Saint-Honore
Puree
Mousse
Sorbet (sor bay)
43. A rich cream made of sweet chocolate and heavy cream.
Ganache (gah nahsh)
Zest
Challah
Coulis (koo lee)
44. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Palmier (palm yay)
Foaming
Creme Brulee
Cobbler
45. Prefix in the metric system meaning 'one-hundredth.'
Dutch Process Cocoa
Wash
Centi
Sponge Cake
46. French word for 'sherbet -'
Croissant (krwah sawn)
Sponge Method
Sucrose
Sorbet (sor bay)
47. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Endosperm
Streusel (stray sel)
Bavarian Cream
Creme Anglaise (krem awng glezz)
48. Fruit cooked in a sugar syrup.
Compote
Eclair Paste
Streusel (stray sel)
Pulled Sugar
49. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Gelato
Sabayon
Shortbread
Cobbler
50. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Croissant (krwah sawn)
Chiffon Method
Parfait;
Wash