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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 type of cake made of meringue (egg whites and sugar) and flour.
Meringue
Gram
Pulled Sugar
Angel Food Cake
2. (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.
Icing Comb
Pulled Sugar
Sponge Cake
Strudel
3. A light cake made by the chiffon method.
High-Ratio Method
Pasteurized
Chiffon Cake
Pulled Sugar
4. A type of biscuit or biscuitlike bread.
Shortening
Gelato
Babka
Scone
5. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Sponge Cake
Ladyfinger
High-Ratio
Croissant (krwah sawn)
6. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Foaming
Gelatinization
Gateau (gah toe)
7. A cookie mixing method in which all ingredients are added to the bowl at once.
Creaming
One-Stage Method
Sponge
Torte
8. A coarse - flaky meal made from whole rye grains.
Icing Comb
Pumpernickel Flour
Buttercream
Petit Four
9. A dessert made of layers of puff pastry filled with pastry cream.
Pastry Cream
Napoleon
Creme Anglaise (krem awng glezz)
Wash
10. A delicate cake or pastry small enough to be eaten in one or two bites.
Boston Cream Pie
Genoise (zhen wahz)
Puff Pastry
Petit Four
11. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Puree
Croissant (krwah sawn)
Chiffon Method
Zest
12. Weighing - usually of ingredients or of dough's or batters.
Compote
Kilo
Scaling
Icing Comb
13. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Bavarian Cream
Drop Batter
Granite (grab nee tay)
High-Ratio Method
14. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Blanc Mange (bla mahnge)
Sorbet (sor bay)
Strudel
Angel Food Method
15. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Buttercream
Gateau (gah toe)
Puree
Profiterole
16. A type of sweet yeast bread or coffee cake.
Chiffon Pie
Babka
Sponge
Bavarian Cream
17. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Mousse
Devil's-Food Cake
Pate a Choux (pot ah shoo)
Brioche
18. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Angel Food Cake
Tunneling
Blanc Mange (bla mahnge)
Zabaglione
19. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Puree
Charlotte
Puff Pastry
Short
20. The browning of sugars caused by heat.
Gelato
Meringue
Caramelization
Custard
21. A rich egg bread - often made as a braided loaf.
Tempering
Challah
Fritter
Streusel (stray sel)
22. A sugar paste used for decorative work - Which becomes very hard when dry.
Pastillage
Cocoa
Confectioners' Sugar
Gelato
23. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Milli
Endosperm
Gluten
High-Ratio
24. Eclair paste.
Palmier (palm yay)
Endosperm
Dutch Process Cocoa
Pate a Choux (pot ah shoo)
25. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Tunneling
Sorbet (sor bay)
Angel Food Cake
26. The process by which starch granules absorb water and swell in size.
Liter
Babka
Gelatinization
Meter
27. The starchy inner portion of grain kernels.
Pastillage
Tempering
Endosperm
Profiterole
28. 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.
Swiss Roll
Sponge
Gelato
Zabaglione
29. A small - dry - finger-shaped sponge cake or cookie.
Ladyfinger
Icing Comb
Tempering
Deci
30. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Net Weight
Rich Dough
Dutch Process Cocoa
Blanc Mange (bla mahnge)
31. 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.
Liter
Two-Stage Method
Praline
Streusel (stray sel)
32. A rich cream made of sweet chocolate and heavy cream.
Liter
Ganache (gah nahsh)
Sorbet (sor bay)
French Pastry
33. A type of sweet yeast bread with fruit.
Stollen
Zest
Pastry Flour
Shortbread
34. A dough high in fat - sugar - and/or eggs.
Mousse
Boston Cream Pie
Praline
Rich Dough
35. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
High-Ratio Method
Marble
Pulled Sugar
Paris-Brest
36. A uniform mixture of two or more unmixable substances.
Strudel
Centi
Gateau (gah toe)
Emulsion
37. The basic unit of volume in the metric system; equal to slightly more than a quart.
Liter
One-Stage Method
Sorbet (sor bay)
Marble
38. A weak flour used for pastries and cookies.
Genoise (zhen wahz)
Pastry Flour
Napoleon
Pulled Sugar
39. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Baklava
Creaming
Scaling
Zabaglione
40. (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.
Charlotte
Pasteurized
Zest
Praline
41. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Pulled Sugar
Kilo
Dutch Process Cocoa
Zabaglione
42. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Drop Batter
Eclair Paste
Extraction
Almond Paste
43. The basic unit of length in the metric system; slightly longer than one yard.
Brioche
Marshmallow
Hydrogenation
Meter
44. A fruit dessert similar to a pie but without a bottom crust.
Pastry Cream
Cobbler
Glace (glah say)
Hydrogenation
45. The chemical name for regular granulated sugar and confectioners' sugar.
Liter
Sucrose
High-Ratio Method
Pastillage
46. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Gateau (gah toe)
Marshmallow
Gram
Devil's-Food Cake
47. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Phyllo (fee lo)
Sucrose
Tempering
Custard
48. French word for 'sherbet -'
Sorbet (sor bay)
Babka
Caramelization
Crepe (krep)
49. Italian word for 'sherbet.'
Sorbetto
Croissant (krwah sawn)
Tempering
Rich Dough
50. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Blanc Mange (bla mahnge)
Angel Food Cake
Ganache (gah nahsh)