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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 dessert consisting of a ring of baked eclair paste filled with cream.
High-Ratio Method
Paris-Brest
Ganache (gah nahsh)
Ladyfinger
2. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Fritter
Croissant (krwah sawn)
Mousse
Confectioners' Sugar
3. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Blown Sugar
Creme Brulee
Two-Stage Method
Scaling
4. A weak flour used for pastries and cookies.
Shortbread
Chiffon Cake
Pastry Flour
Celsius Scale
5. (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.
Meringue
Pasteurized
Glaze
Sabayon
6. The chemical name for regular granulated sugar and confectioners' sugar.
Pumpernickel Flour
Sorbetto
Parfait;
Sucrose
7. A sugar paste used for decorative work - Which becomes very hard when dry.
Eclair Paste
Pastry Cream
Pastillage
Gateau (gah toe)
8. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Paris-Brest
Creaming Method
Gelatinization
Coulis (koo lee)
9. The browning of sugars caused by heat.
Parfait;
Caramelization
Simple Syrup
Pastry Cream
10. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Dessert Syrup
Short
Baked Alaska
Puree
11. 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.
Spun Sugar
Endosperm
Ladyfinger
Ganache (gah nahsh)
12. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Gelatinization
Creme Anglaise (krem awng glezz)
Genoise (zhen wahz)
Baklava
13. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Streusel (stray sel)
Almond Paste
Dutch Process Cocoa
Rounding
14. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Sabayon
Pulled Sugar
Marble
Glaze
15. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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16. A delicate cake or pastry small enough to be eaten in one or two bites.
Meter
Shortening
Petit Four
Zest
17. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Marshmallow
Docking
Babka
Chiffon Method
18. A coarse - flaky meal made from whole rye grains.
Meringue
Pumpernickel Flour
Fritter
French Pastry
19. (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
Paris-Brest
Sponge Method
High-Ratio
Phyllo (fee lo)
20. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Centi
Sorbetto
Celsius Scale
Extraction
21. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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22. The process by which starch granules absorb water and swell in size.
Gelatinization
Gelato
Drop Batter
Strudel
23. A type of yeast bread or cake that is soaked in syrup.
Scaling
Celsius Scale
Baba
Chiffon Pie
24. A rich egg bread - often made as a braided loaf.
Creaming
Sponge Cake
Challah
Marshmallow
25. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Hydrogenation
Macaroon
Rich Dough
Creme Brulee
26. A mixture of finely ground almonds and sugar
Gateau (gah toe)
Confectioners' Sugar
Almond Paste
Leavening
27. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Chocolate Liquor
Mousse
Blanc Mange (bla mahnge)
Icing Comb
28. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Sponge Cake
Stollen
Pulled Sugar
Rounding
29. 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.
Batter
Custard
Zest
Shortening
30. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Challah
Napoleon
Tempering
Almond Paste
31. A paste or confection made of almonds and sugar and often used for decorative work.
Angel Food Cake
Marzipan
Net Weight
Tempering
32. German word for various types of cakes - usually layer cakes.
Torte
Endosperm
Centi
Pate a Choux (pot ah shoo)
33. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Gelato
Devil's-Food Cake
Marshmallow
34. A batter that is too thick to pour but will drop from a spoon in lumps
Scaling
Drop Batter
Saint-Honore
Baked Alaska
35. Prefix in the metric system meaning 'one-tenth.'
One-Stage Method
Ganache (gah nahsh)
Strudel
Deci
36. A crisp cookie made of butter - sugar - and flour.
Croissant (krwah sawn)
Short
Shortbread
Two-Stage Method
37. Weighing - usually of ingredients or of dough's or batters.
Pastillage
Crepe (krep)
Milli
Scaling
38. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Charlotte
Marshmallow
Scaling
Chiffon Cake
39. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Rich Dough
Phyllo (fee lo)
Brioche
Meter
40. To sprinkle thoroughly with sugar or another dry powder.
Short
Dredge
Praline
Drop Batter
41. A deep-fried item made of or coated with a batter or dough.
Fritter
Celsius Scale
French Pastry
Devil's-Food Cake
42. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Babka
Sabayon
Croissant (krwah sawn)
Ganache (gah nahsh)
43. A type of sweet yeast bread with fruit.
Challah
Fondant
Stollen
Palmier (palm yay)
44. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Boston Cream Pie
Puff Pastry
French Pastry
Pastry Flour
45. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Phyllo (fee lo)
Angel Food Method
Shortening
Boston Cream Pie
46. A rich cream made of sweet chocolate and heavy cream.
Confectioners' Sugar
Phyllo (fee lo)
Ganache (gah nahsh)
Endosperm
47. (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;
Pate a Choux (pot ah shoo)
Puff Pastry
Gateau (gah toe)
48. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Paris-Brest
Pulled Sugar
Granite (grab nee tay)
Croissant (krwah sawn)
49. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Short
Macaroon
Royal Icing
50. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Saint-Honore
Chiffon Cake
Shortening