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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. A syrup consisting of sucrose and water in varying proportions.
Angel Food Cake
Boston Cream Pie
Bavarian Cream
Simple Syrup
2. A rich egg bread - often made as a braided loaf.
Challah
Shortbread
Short
Gelato
3. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Baked Alaska
Creaming Method
Short
Sabayon
4. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Phyllo (fee lo)
Hydrogenation
Pasteurized
High-Ratio
5. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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6. (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
Dutch Process Cocoa
Custard
High-Ratio
Creme Brulee
7. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creaming Method
Pate a Choux (pot ah shoo)
Fermentation
Scaling
8. A crisp cookie made of butter - sugar - and flour.
Shortbread
Meringue
Spun Sugar
High-Ratio
9. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Almond Paste
Streusel (stray sel)
Marzipan
Sorbet (sor bay)
10. A deep-fried item made of or coated with a batter or dough.
Fritter
Petit Four
Foaming
Creme Anglaise (krem awng glezz)
11. A coarse - flaky meal made from whole rye grains.
Confectioners' Sugar
Pumpernickel Flour
Napoleon
Meter
12. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Sponge
Marzipan
Drop Batter
13. (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.
Sourdough
Dessert Syrup
Cocoa
Liter
14. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Marble
Blanc Mange (bla mahnge)
Extraction
Meringue
15. Prefix in the metric system meaning 'one thousand.'
Kilo
Macaroon
Scaling
Eclair Paste
16. Strong flour - such as patent flour - used for breads.
Cocoa
Bread Flour
Wash
Ladyfinger
17. (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;
Granite (grab nee tay)
Spun Sugar
Mousse
18. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Spun Sugar
Mousse
Creme Brulee
Two-Stage Method
19. (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.
Gelato
Mousse
Saint-Honore
Charlotte
20. To sprinkle thoroughly with sugar or another dry powder.
Sourdough
Dredge
Fritter
Marzipan
21. A type of sweet yeast bread with fruit.
Praline
Creme Anglaise (krem awng glezz)
Stollen
Creaming Method
22. A dough high in fat - sugar - and/or eggs.
Rich Dough
Meter
Scaling
Custard
23. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Gelato
Pastillage
Simple Syrup
Creaming
24. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Angel Food Method
Tempering
Gelato
Angel Food Cake
25. A delicate cake or pastry small enough to be eaten in one or two bites.
Petit Four
Chiffon Pie
Babka
Simple Syrup
26. The weight of the total contents of a can or package.
Granite (grab nee tay)
Net Weight
Praline
Emulsion
27. (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.
Hydrogenation
Croissant (krwah sawn)
Celsius Scale
Souffle
28. German word for various types of cakes - usually layer cakes.
Glaze
Genoise (zhen wahz)
Torte
Puff Pastry
29. A rich cream made of sweet chocolate and heavy cream.
Profiterole
Phyllo (fee lo)
Ganache (gah nahsh)
Centi
30. Prefix in the metric system meaning 'one-hundredth.'
Challah
Gelatinization
Pasteurized
Centi
31. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Custard
Creaming Method
Chiffon Pie
Fermentation
32. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Cobbler
Blanc Mange (bla mahnge)
Ganache (gah nahsh)
33. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.
Net Weight
Shortening
Praline
Crepe (krep)
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.
Marshmallow
Pasteurized
Sponge Cake
Saint-Honore
35. A thick custard sauce containing eggs and starch.
Fritter
Marshmallow
Pastry Cream
Profiterole
36. A fruit or vegetable puree - used as a sauce.
Pulled Sugar
Short
Pasteurized
Coulis (koo lee)
37. Cocoa that has been processed with an alkali to reduce its acidity.
Centi
Dutch Process Cocoa
Creme Caramel
Confectioners' Sugar
38. The process of whipping eggs - with or without sugar - to incorporate air.
Compote
Foaming
Cocoa
Croissant (krwah sawn)
39. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Praline
Blanc Mange (bla mahnge)
Chocolate Liquor
Challah
40. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Pasteurized
Hydrogenation
Wash
Chiffon Method
41. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Royal Icing
Gluten
High-Ratio
Leavening
42. A sugar paste used for decorative work - Which becomes very hard when dry.
Centi
Fritter
Pastillage
Chiffon Cake
43. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Creme Brulee
Sponge Method
Streusel (stray sel)
Eclair Paste
44. A weak flour used for pastries and cookies.
Napoleon
High-Ratio Method
Pastry Flour
Crepe (krep)
45. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Baked Alaska
Torte
Rich Dough
46. French word for 'sherbet -'
Compote
Bavarian Cream
Sorbet (sor bay)
Swiss Roll
47. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Batter
Hydrogenation
Gram
Chiffon Method
48. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Fritter
Streusel (stray sel)
Sponge Cake
Meringue
49. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Marshmallow
Bread Flour
Compote
Torte
50. A type of yeast bread or cake that is soaked in syrup.
Brioche
Puree
Chocolate Liquor
Baba