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 rich cream made of sweet chocolate and heavy cream.
Extraction
Ganache (gah nahsh)
Parfait;
French Pastry
2. A thick custard sauce containing eggs and starch.
Sabayon
Eclair Paste
Pastry Cream
Coulis (koo lee)
3. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Creaming
Eclair Paste
Sabayon
Caramelization
4. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Creme Caramel
Batter
Mousse
Profiterole
5. A light cake made by the chiffon method.
Eclair Paste
Chiffon Cake
Cobbler
Tunneling
6. A uniform mixture of two or more unmixable substances.
Fondant
Savarin;
Emulsion
Pulled Sugar
7. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Genoise (zhen wahz)
Coulis (koo lee)
Celsius Scale
8. Prefix in the metric system meaning 'one-hundredth.'
Royal Icing
One-Stage Method
Centi
Shortening
9. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Emulsion
Baklava
Marzipan
Creme Anglaise (krem awng glezz)
10. A delicate cake or pastry small enough to be eaten in one or two bites.
Marshmallow
Petit Four
Stollen
Blown Sugar
11. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Souffle
Bread Flour
Meter
Hydrogenation
12. A type of yeast bread or cake that is soaked in syrup.
Meter
Extraction
Two-Stage Method
Baba
13. A deep-fried item made of or coated with a batter or dough.
Fritter
Eclair Paste
Swiss Roll
Drop Batter
14. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Gelato
Chocolate Liquor
Coulis (koo lee)
Rounding
15. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Pastry Flour
Angel Food Method
One-Stage Method
Meter
16. The starchy inner portion of grain kernels.
Tunneling
Endosperm
Celsius Scale
Wash
17. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Angel Food Method
Phyllo (fee lo)
Meringue
Chiffon Method
18. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Baked Alaska
Wash
French Pastry
Puree
19. A coarse - flaky meal made from whole rye grains.
Gateau (gah toe)
Fermentation
Pumpernickel Flour
Gram
20. A type of sweet yeast bread or coffee cake.
Scone
Babka
Short
Blown Sugar
21. To sprinkle thoroughly with sugar or another dry powder.
Wash
Spun Sugar
Dredge
Batter
22. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Custard
Gelatinization
Rich Dough
Granite (grab nee tay)
23. The basic unit of volume in the metric system; equal to slightly more than a quart.
Phyllo (fee lo)
Sourdough
Stollen
Liter
24. A type of cake made of meringue (egg whites and sugar) and flour.
Devil's-Food Cake
Glace (glah say)
Phyllo (fee lo)
Angel Food Cake
25. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Eclair Paste
Creme Anglaise (krem awng glezz)
Cobbler
26. German word for various types of cakes - usually layer cakes.
Scaling
Drop Batter
Meter
Torte
27. Fruit cooked in a sugar syrup.
Gluten
Royal Icing
Fermentation
Compote
28. (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
Marshmallow
Glace (glah say)
Scaling
29. Strong flour - such as patent flour - used for breads.
Bread Flour
Cobbler
Souffle
French Pastry
30. The browning of sugars caused by heat.
Caramelization
Fermentation
Sponge
Baked Alaska
31. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Batter
Chiffon Pie
Tempering
Palmier (palm yay)
32. (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.
Sponge Cake
Saint-Honore
Crepe (krep)
Custard
33. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Chiffon Method
Stollen
Blanc Mange (bla mahnge)
Creaming Method
34. Italian word for 'sherbet.'
Rounding
Dredge
Zabaglione
Sorbetto
35. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Napoleon
Dessert Syrup
Meringue
Saint-Honore
36. French word for 'sherbet -'
Zest
Sorbet (sor bay)
High-Ratio Method
Marzipan
37. A dough high in fat - sugar - and/or eggs.
Glace (glah say)
Macaroon
Parfait;
Rich Dough
38. A type of biscuit or biscuitlike bread.
High-Ratio
Scone
Centi
Marshmallow
39. A type of yeast bread or cake that is soaked in syrup.
Savarin;
Glace (glah say)
Extraction
Rounding
40. (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.
Drop Batter
Almond Paste
Leavening
Glaze
41. Prefix in the metric system meaning 'one thousand.'
Kilo
Dutch Process Cocoa
Brioche
Extraction
42. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creaming Method
Fermentation
Centi
Compote
43. A small - dry - finger-shaped sponge cake or cookie.
Cobbler
Rich Dough
Ladyfinger
Babka
44. 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.
Sponge
Angel Food Method
Caramelization
Gluten
45. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Pate a Choux (pot ah shoo)
Creme Caramel
Sorbet (sor bay)
46. 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.
High-Ratio Method
Two-Stage Method
Creme Brulee
Shortbread
47. A thick - white foam made of whipped egg whites and sugar.
Napoleon
Wash
Meringue
Strudel
48. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Gluten
Chiffon Pie
Souffle
Bavarian Cream
49. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Royal Icing
Fondant
Baklava
Cocoa
50. A rich egg bread - often made as a braided loaf.
Centi
Challah
Docking
Charlotte