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 light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Creme Caramel
Gelato
Bavarian Cream
Gateau (gah toe)
2. Prefix in the metric system meaning 'one-thousandth.'
Crepe (krep)
Savarin;
Paris-Brest
Milli
3. A rich cream made of sweet chocolate and heavy cream.
Simple Syrup
Ganache (gah nahsh)
Batter
Brioche
4. The basic unit of length in the metric system; slightly longer than one yard.
Shortening
Sorbet (sor bay)
Meter
Marzipan
5. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Granite (grab nee tay)
Shortening
Leavening
Pumpernickel Flour
6. A delicate cake or pastry small enough to be eaten in one or two bites.
Petit Four
Ladyfinger
Souffle
Caramelization
7. A uniform mixture of two or more unmixable substances.
Fritter
Sourdough
Parfait;
Emulsion
8. Strong flour - such as patent flour - used for breads.
Sorbet (sor bay)
Bread Flour
Pumpernickel Flour
Centi
9. (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.
Strudel
Centi
Buttercream
Dredge
10. A dough high in fat - sugar - and/or eggs.
Fritter
Two-Stage Method
Rich Dough
Palmier (palm yay)
11. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Sabayon
Crepe (krep)
Bavarian Cream
Blanc Mange (bla mahnge)
12. Heat-treated to kill bacteria that might cause disease or spoilage.
Pasteurized
Liter
Pumpernickel Flour
Almond Paste
13. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Parfait;
Hydrogenation
Angel Food Method
Pastry Cream
14. The starchy inner portion of grain kernels.
Sourdough
Endosperm
Emulsion
Celsius Scale
15. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Chiffon Cake
Tunneling
Pulled Sugar
Gram
16. A deep-fried item made of or coated with a batter or dough.
Fritter
Mousse
Endosperm
Puree
17. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Torte
Creme Brulee
Wash
Creaming
18. Weighing - usually of ingredients or of dough's or batters.
Creme Brulee
Saint-Honore
Savarin;
Scaling
19. A syrup consisting of sucrose and water in varying proportions.
Croissant (krwah sawn)
Simple Syrup
One-Stage Method
Babka
20. A crisp cookie made of butter - sugar - and flour.
French Pastry
Shortbread
Deci
Rounding
21. The metric system of temperature measurement - with 0
Eclair Paste
Parfait;
Devil's-Food Cake
Celsius Scale
22. The browning of sugars caused by heat.
Caramelization
Rich Dough
High-Ratio
Milli
23. A coarse - flaky meal made from whole rye grains.
Pastry Cream
Pumpernickel Flour
Pasteurized
Net Weight
24. A cookie made of eggs (usually whites) and almond paste or coconut
Boston Cream Pie
Macaroon
Phyllo (fee lo)
Ladyfinger
25. A type of sweet yeast bread or coffee cake.
Saint-Honore
Babka
Praline
Blanc Mange (bla mahnge)
26. Prefix in the metric system meaning 'one-hundredth.'
Cocoa
Meringue
Centi
Blanc Mange (bla mahnge)
27. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Fermentation
Sponge Cake
Gram
Sucrose
28. See Two-Stage Method.
Bavarian Cream
High-Ratio Method
Phyllo (fee lo)
Puff Pastry
29. The colored outer portion of the peel of citrus fruits.
Babka
Streusel (stray sel)
Zest
Creme Caramel
30. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Shortening
Buttercream
Wash
Angel Food Method
31. The weight of the total contents of a can or package.
Net Weight
Short
Angel Food Method
Macaroon
32. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Caramelization
Marshmallow
Pastry Flour
Macaroon
33. Eclair paste.
Pate a Choux (pot ah shoo)
Eclair Paste
Angel Food Cake
Blown Sugar
34. A rich egg bread - often made as a braided loaf.
Challah
Sorbetto
Gram
Compote
35. 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
Buttercream
Savarin;
Rich Dough
36. A fruit dessert similar to a pie but without a bottom crust.
High-Ratio Method
Profiterole
Cobbler
Drop Batter
37. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Dredge
One-Stage Method
Royal Icing
Parfait;
38. (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
Devil's-Food Cake
Genoise (zhen wahz)
Baklava
High-Ratio
39. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Pulled Sugar
Rich Dough
Mousse
Palmier (palm yay)
40. The process of whipping eggs - with or without sugar - to incorporate air.
Puff Pastry
Brioche
Foaming
Chocolate Liquor
41. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Petit Four
Cocoa
Sabayon
Short
42. Cocoa that has been processed with an alkali to reduce its acidity.
Two-Stage Method
Dutch Process Cocoa
Wash
Angel Food Cake
43. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Tunneling
Icing Comb
Hydrogenation
Torte
44. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Pumpernickel Flour
Angel Food Method
Caramelization
Gelatinization
45. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Glace (glah say)
Chiffon Pie
Marshmallow
Boston Cream Pie
46. A thick - white foam made of whipped egg whites and sugar.
Ganache (gah nahsh)
Meringue
Strudel
Cobbler
47. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Charlotte
Streusel (stray sel)
Creme Brulee
48. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Pastry Flour
Marzipan
Gluten
49. A batter that is too thick to pour but will drop from a spoon in lumps
Dutch Process Cocoa
Profiterole
Macaroon
Drop Batter
50. The process by which starch granules absorb water and swell in size.
Scone
Phyllo (fee lo)
Strudel
Gelatinization