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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. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Foaming
Milli
Gateau (gah toe)
2. The basic unit of length in the metric system; slightly longer than one yard.
Meter
Puree
Endosperm
Docking
3. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creme Brulee
Saint-Honore
Extraction
Meter
4. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Tunneling
Wash
Blown Sugar
Dessert Syrup
5. A weak flour used for pastries and cookies.
Praline
Streusel (stray sel)
Pastry Flour
Deci
6. A type of yeast bread or cake that is soaked in syrup.
Spun Sugar
Mousse
Strudel
Savarin;
7. A mixture of finely ground almonds and sugar
Rich Dough
Creaming
Almond Paste
Pulled Sugar
8. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Praline
Pastillage
Cocoa
Puree
9. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
One-Stage Method
Sorbet (sor bay)
Dessert Syrup
10. (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;
Pulled Sugar
Hydrogenation
Pasteurized
11. (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.
Sponge
Net Weight
Gluten
Sourdough
12. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Centi
Souffle
Baked Alaska
Sourdough
13. A type of sweet yeast bread or coffee cake.
Babka
Granite (grab nee tay)
Creaming
Ladyfinger
14. The process by which starch granules absorb water and swell in size.
Gelatinization
Marshmallow
Pasteurized
Rich Dough
15. (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.
Genoise (zhen wahz)
Strudel
Petit Four
Chiffon Pie
16. A type of yeast bread or cake that is soaked in syrup.
Baba
Gelatinization
Ladyfinger
Buttercream
17. A sugar paste used for decorative work - Which becomes very hard when dry.
Pastillage
Fondant
Cobbler
Creaming
18. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Praline
Fermentation
Caramelization
19. 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
Milli
Pastry Cream
Parfait;
20. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Parfait;
Gram
Gateau (gah toe)
Chiffon Method
21. A type of sweet yeast bread with fruit.
Shortening
Stollen
High-Ratio
French Pastry
22. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Brioche
Sponge Method
Custard
Marble
23. The browning of sugars caused by heat.
Tunneling
Sponge Cake
Sabayon
Caramelization
24. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creaming Method
Baklava
Gateau (gah toe)
Net Weight
25. (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.
Saint-Honore
Custard
Net Weight
Meter
26. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Custard
Sponge
Marzipan
27. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Pastry Flour
Sponge Cake
Marzipan
Gluten
28. A cookie made of eggs (usually whites) and almond paste or coconut
Rounding
Mousse
Macaroon
Stollen
29. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Bread Flour
Cobbler
Puff Pastry
Hydrogenation
30. A deep-fried item made of or coated with a batter or dough.
Gram
Short
Fritter
Rich Dough
31. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Swiss Roll
Paris-Brest
Dutch Process Cocoa
Baklava
32. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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33. Prefix in the metric system meaning 'one-hundredth.'
Drop Batter
Centi
Rich Dough
Coulis (koo lee)
34. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Fermentation
Puff Pastry
Almond Paste
Dessert Syrup
35. Fruit cooked in a sugar syrup.
Marshmallow
Baked Alaska
Compote
Liter
36. A rich cream made of sweet chocolate and heavy cream.
Chiffon Pie
Gateau (gah toe)
Tempering
Ganache (gah nahsh)
37. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Tempering
Bavarian Cream
Genoise (zhen wahz)
Ladyfinger
38. See Two-Stage Method.
High-Ratio Method
Brioche
Chiffon Pie
Charlotte
39. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Tempering
Streusel (stray sel)
One-Stage Method
Pumpernickel Flour
40. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Strudel
Charlotte
Icing Comb
Granite (grab nee tay)
41. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Marshmallow
Puree
Sponge
Charlotte
42. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Deci
Tunneling
Profiterole
Crepe (krep)
43. French word for 'sherbet -'
Sucrose
Chiffon Method
Sorbet (sor bay)
Devil's-Food Cake
44. The basic unit of volume in the metric system; equal to slightly more than a quart.
Chiffon Method
Fritter
Simple Syrup
Liter
45. A type of biscuit or biscuitlike bread.
Scone
Scaling
Profiterole
Palmier (palm yay)
46. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Foaming
Cocoa
Creaming
Blown Sugar
47. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.
Spun Sugar
Ladyfinger
Parfait;
Souffle
48. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Scaling
Ladyfinger
Fondant
Sabayon
49. A dessert consisting of a ring of baked eclair paste filled with cream.
Baba
Sponge Cake
Macaroon
Paris-Brest
50. A sponge cake made with a batter containing melted butter.
French Pastry
Zest
Dessert Syrup
Genoise (zhen wahz)