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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 thick - white foam made of whipped egg whites and sugar.
Sorbet (sor bay)
Deci
Meringue
Baklava
2. Eclair paste.
Ladyfinger
Compote
Dessert Syrup
Pate a Choux (pot ah shoo)
3. A rich egg bread - often made as a braided loaf.
Pastry Flour
Challah
Glace (glah say)
Confectioners' Sugar
4. Italian ice cream
Rounding
Gelato
Meter
Marble
5. A type of sweet yeast bread with fruit.
Marshmallow
Strudel
Stollen
Cobbler
6. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Foaming
Sorbet (sor bay)
French Pastry
Blown Sugar
7. A dough high in fat - sugar - and/or eggs.
Celsius Scale
Parfait;
Rich Dough
Spun Sugar
8. (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
Fondant
Sponge Cake
Centi
9. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Marshmallow
Gluten
Kilo
Drop Batter
10. A light cake made by the chiffon method.
Batter
Wash
Granite (grab nee tay)
Chiffon Cake
11. The weight of the total contents of a can or package.
Marshmallow
Shortbread
Bavarian Cream
Net Weight
12. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Baklava
Buttercream
Streusel (stray sel)
Saint-Honore
13. Prefix in the metric system meaning 'one-tenth.'
Crepe (krep)
Simple Syrup
Deci
Torte
14. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Baked Alaska
Marzipan
Cocoa
Sabayon
15. A syrup consisting of sucrose and water in varying proportions.
Fondant
Shortening
Pastillage
Simple Syrup
16. The colored outer portion of the peel of citrus fruits.
Short
Confectioners' Sugar
Zest
Palmier (palm yay)
17. A small - dry - finger-shaped sponge cake or cookie.
Blanc Mange (bla mahnge)
High-Ratio Method
Ladyfinger
Zabaglione
18. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Extraction
Liter
Chocolate Liquor
19. Prefix in the metric system meaning 'one-thousandth.'
Stollen
Milli
Emulsion
Drop Batter
20. (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.
Strudel
Rich Dough
Ladyfinger
Saint-Honore
21. To sprinkle thoroughly with sugar or another dry powder.
Napoleon
Dredge
Deci
Icing Comb
22. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Creaming
Pastry Flour
Souffle
Bavarian Cream
23. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.
Cobbler
Spun Sugar
One-Stage Method
Milli
24. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Eclair Paste
Royal Icing
Phyllo (fee lo)
Shortening
25. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Saint-Honore
Croissant (krwah sawn)
Shortbread
26. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Rounding
Creme Caramel
Marble
Docking
27. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Rounding
Scaling
Genoise (zhen wahz)
Granite (grab nee tay)
28. Cocoa that has been processed with an alkali to reduce its acidity.
Fermentation
Two-Stage Method
Glaze
Dutch Process Cocoa
29. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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30. A crisp cookie made of butter - sugar - and flour.
High-Ratio Method
Deci
Shortbread
Chiffon Cake
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.
Charlotte
Palmier (palm yay)
French Pastry
Deci
32. (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;
Mousse
Icing Comb
High-Ratio Method
33. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Angel Food Method
Chocolate Liquor
Pastry Cream
Almond Paste
34. Prefix in the metric system meaning 'one thousand.'
Kilo
Rounding
Zabaglione
Blanc Mange (bla mahnge)
35. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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36. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Sponge
Chiffon Pie
Pulled Sugar
Boston Cream Pie
37. A delicate cake or pastry small enough to be eaten in one or two bites.
Ladyfinger
Zabaglione
High-Ratio Method
Petit Four
38. French word for 'cake.'
Glaze
Parfait;
Sucrose
Gateau (gah toe)
39. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Batter
Scaling
Bavarian Cream
Zabaglione
40. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Ganache (gah nahsh)
Drop Batter
One-Stage Method
41. A sponge cake made with a batter containing melted butter.
Wash
Genoise (zhen wahz)
Palmier (palm yay)
Dutch Process Cocoa
42. A thick custard sauce containing eggs and starch.
Dessert Syrup
Palmier (palm yay)
Pastry Cream
Tempering
43. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Two-Stage Method
Saint-Honore
Boston Cream Pie
44. A sugar paste used for decorative work - Which becomes very hard when dry.
Pastillage
Glace (glah say)
Celsius Scale
Liter
45. (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.
Sponge
Creme Anglaise (krem awng glezz)
Strudel
Pastry Flour
46. Fruit cooked in a sugar syrup.
Creme Brulee
Zabaglione
Shortening
Compote
47. The metric system of temperature measurement - with 0
Pulled Sugar
Leavening
Celsius Scale
Kilo
48. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Chocolate Liquor
Pumpernickel Flour
Streusel (stray sel)
Dessert Syrup
49. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Blanc Mange (bla mahnge)
High-Ratio Method
Angel Food Cake
Short
50. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Baklava
Boston Cream Pie
Tunneling
Coulis (koo lee)