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. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Custard
Docking
Babka
Short
2. 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
Fritter
Fondant
Babka
3. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creaming Method
Kilo
Endosperm
Swiss Roll
4. French word for 'sherbet -'
Dredge
Baklava
Blanc Mange (bla mahnge)
Sorbet (sor bay)
5. A light cake made by the chiffon method.
Chiffon Cake
Coulis (koo lee)
Zest
Creaming
6. A dessert consisting of a ring of baked eclair paste filled with cream.
Pumpernickel Flour
Bavarian Cream
Zabaglione
Paris-Brest
7. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Batter
Puff Pastry
Dredge
Pasteurized
8. (1) Glazed; coated with icing. (2) Frozen.
Devil's-Food Cake
Gram
Sucrose
Glace (glah say)
9. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Angel Food Method
Dessert Syrup
Chiffon Cake
10. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Ganache (gah nahsh)
One-Stage Method
Parfait;
Rounding
11. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Deci
Brioche
French Pastry
12. A uniform mixture of two or more unmixable substances.
Emulsion
Boston Cream Pie
Angel Food Method
Tempering
13. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Drop Batter
Sponge Cake
Dutch Process Cocoa
Bread Flour
14. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Pate a Choux (pot ah shoo)
Creaming
Chiffon Pie
Babka
15. A dough high in fat - sugar - and/or eggs.
Kilo
Rich Dough
Simple Syrup
Gelatinization
16. A type of sweet yeast bread with fruit.
Bavarian Cream
Stollen
Blown Sugar
Sucrose
17. The starchy inner portion of grain kernels.
Endosperm
Brioche
Simple Syrup
Dredge
18. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Compote
Pasteurized
Angel Food Method
Royal Icing
19. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Pumpernickel Flour
Paris-Brest
French Pastry
Gluten
20. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Endosperm
Puree
Deci
Net Weight
21. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Zabaglione
Wash
Fondant
22. A fruit or vegetable puree - used as a sauce.
Marshmallow
Napoleon
Ganache (gah nahsh)
Coulis (koo lee)
23. The process by which starch granules absorb water and swell in size.
Pastry Flour
Centi
Wash
Gelatinization
24. A very thin French pancake - often served rolled around a filling.
Gelatinization
Rounding
Centi
Crepe (krep)
25. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.
Marble
Pastry Flour
Simple Syrup
Batter
26. Strong flour - such as patent flour - used for breads.
Bavarian Cream
Bread Flour
Almond Paste
Creaming
27. A cookie made of eggs (usually whites) and almond paste or coconut
Baked Alaska
Creaming Method
Macaroon
Creaming
28. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Pastry Flour
Blanc Mange (bla mahnge)
Centi
Marshmallow
29. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
French Pastry
Profiterole
Batter
Sabayon
30. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Sponge
Wash
Ganache (gah nahsh)
Foaming
31. (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.
Hydrogenation
Dessert Syrup
High-Ratio Method
Charlotte
32. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Ladyfinger
Extraction
Tempering
Blanc Mange (bla mahnge)
33. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Boston Cream Pie
Extraction
Hydrogenation
Royal Icing
34. See Two-Stage Method.
High-Ratio Method
Celsius Scale
Docking
Challah
35. Prefix in the metric system meaning 'one-hundredth.'
Spun Sugar
Savarin;
Centi
Chiffon Method
36. (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;
High-Ratio
Shortbread
Fritter
37. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Fondant
Sabayon
Fermentation
Gateau (gah toe)
38. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Chiffon Pie
Dessert Syrup
Angel Food Cake
Hydrogenation
39. (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.
Stollen
Rounding
Batter
Glaze
40. (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
High-Ratio
Creme Caramel
Endosperm
Shortening
41. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Dutch Process Cocoa
Zest
High-Ratio
42. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Creme Caramel
Angel Food Method
Blanc Mange (bla mahnge)
Chiffon Method
43. Fruit cooked in a sugar syrup.
Celsius Scale
Compote
Pastillage
Baked Alaska
44. Weighing - usually of ingredients or of dough's or batters.
Fermentation
Scaling
Stollen
Pate a Choux (pot ah shoo)
45. A mixture of finely ground almonds and sugar
Puree
Challah
Almond Paste
Endosperm
46. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Spun Sugar
Gelato
Boston Cream Pie
Gelatinization
47. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Creme Brulee
Pastry Flour
Baked Alaska
Tunneling
48. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Pastillage
Petit Four
Drop Batter
Fondant
49. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Chiffon Pie
Marshmallow
Marble
Sourdough
50. The metric system of temperature measurement - with 0
Scone
Glaze
Celsius Scale
Fermentation