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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. Eclair paste.
Tempering
Pate a Choux (pot ah shoo)
Baklava
Savarin;
2. (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.
Short
Marble
Glaze
Royal Icing
3. A type of cake made of meringue (egg whites and sugar) and flour.
Royal Icing
Shortening
Angel Food Cake
Endosperm
4. A small - dry - finger-shaped sponge cake or cookie.
Angel Food Method
Zabaglione
Celsius Scale
Ladyfinger
5. A rich cream made of sweet chocolate and heavy cream.
Crepe (krep)
Chiffon Method
Ganache (gah nahsh)
Cobbler
6. A deep-fried item made of or coated with a batter or dough.
Pastry Flour
Petit Four
Buttercream
Fritter
7. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Pastry Flour
Eclair Paste
Rich Dough
Confectioners' Sugar
8. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Pulled Sugar
Zest
Creme Caramel
9. A plastic triangle with toothed or serrated edges; used for texturing icings.
Icing Comb
High-Ratio Method
Gram
Pastry Cream
10. French word for 'cake.'
Zabaglione
High-Ratio
Gateau (gah toe)
Milli
11. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Sorbetto
Two-Stage Method
Chiffon Cake
12. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Shortbread
Hydrogenation
Puree
Granite (grab nee tay)
13. A weak flour used for pastries and cookies.
Creme Caramel
Boston Cream Pie
Pastry Flour
Gelato
14. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
One-Stage Method
Scaling
Chiffon Cake
15. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Docking
Chiffon Method
Marzipan
Bavarian Cream
16. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
High-Ratio
Brioche
Blanc Mange (bla mahnge)
Rounding
17. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Brioche
Cocoa
Creaming Method
Foaming
18. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Praline
Crepe (krep)
Challah
19. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Short
Granite (grab nee tay)
Pasteurized
Sponge
20. A thin sponge cake layer spread with a filling and rolled up.
Docking
Net Weight
Bavarian Cream
Swiss Roll
21. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Bavarian Cream
Creaming
Marzipan
Profiterole
22. A form of icing made of confectioners' sugar and egg whites; used for decorating.
One-Stage Method
Royal Icing
Cocoa
Net Weight
23. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Marzipan
Fermentation
Sabayon
Foaming
24. The basic unit of volume in the metric system; equal to slightly more than a quart.
Gluten
Phyllo (fee lo)
Creme Brulee
Liter
25. A batter that is too thick to pour but will drop from a spoon in lumps
Compote
Profiterole
Drop Batter
Scaling
26. The metric system of temperature measurement - with 0
Celsius Scale
Royal Icing
Coulis (koo lee)
Glaze
27. A paste or confection made of almonds and sugar and often used for decorative work.
Spun Sugar
Creaming
Shortening
Marzipan
28. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Rounding
Creme Caramel
Fritter
29. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Glaze
Dessert Syrup
Marshmallow
30. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Devil's-Food Cake
Extraction
Chiffon Cake
Angel Food Method
31. Fruit cooked in a sugar syrup.
Sponge
Sabayon
Fritter
Compote
32. A sponge cake made with a batter containing melted butter.
Two-Stage Method
Simple Syrup
Coulis (koo lee)
Genoise (zhen wahz)
33. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Stollen
Icing Comb
Baba
Wash
34. A thick - white foam made of whipped egg whites and sugar.
Meringue
Phyllo (fee lo)
Chiffon Cake
Challah
35. A type of sweet yeast bread with fruit.
Stollen
Napoleon
Baba
Marble
36. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Shortbread
Swiss Roll
Almond Paste
37. (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.
Simple Syrup
Charlotte
Chiffon Pie
Ganache (gah nahsh)
38. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Pastillage
Coulis (koo lee)
Profiterole
39. 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.
Batter
Two-Stage Method
Boston Cream Pie
Sponge
40. Heat-treated to kill bacteria that might cause disease or spoilage.
Pumpernickel Flour
Gelato
Brioche
Pasteurized
41. Italian word for 'sherbet.'
Sorbetto
Profiterole
Challah
Endosperm
42. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Angel Food Cake
Drop Batter
Icing Comb
Marshmallow
43. (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
Marshmallow
High-Ratio
Napoleon
Hydrogenation
44. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Chiffon Pie
Marble
Dessert Syrup
Creaming
45. Prefix in the metric system meaning 'one-hundredth.'
Devil's-Food Cake
Custard
Creaming
Centi
46. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Sabayon
Almond Paste
Gram
Wash
47. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Bavarian Cream
Brioche
Glaze
Centi
48. Weighing - usually of ingredients or of dough's or batters.
Gelatinization
Dutch Process Cocoa
Buttercream
Scaling
49. The process by which starch granules absorb water and swell in size.
Drop Batter
Pastillage
Custard
Gelatinization
50. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Pastry Cream
Creaming
Milli
Scaling