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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 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.
Spun Sugar
Praline
Batter
Chocolate Liquor
2. A cookie mixing method in which all ingredients are added to the bowl at once.
Charlotte
Pumpernickel Flour
One-Stage Method
Royal Icing
3. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
French Pastry
Fondant
Celsius Scale
Brioche
4. A rich egg bread - often made as a braided loaf.
Meter
Challah
Praline
Gelato
5. 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.
Docking
Two-Stage Method
Fermentation
Sponge Cake
6. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Rich Dough
Zabaglione
Kilo
Short
7. A type of sweet yeast bread with fruit.
Extraction
Kilo
Emulsion
Stollen
8. A confection or flavoring made of nuts and caramelized sugar.
Praline
Sponge Cake
Angel Food Method
Stollen
9. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Confectioners' Sugar
Angel Food Method
Drop Batter
Savarin;
10. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Tunneling
Marshmallow
Parfait;
Extraction
11. German word for various types of cakes - usually layer cakes.
Torte
Gram
Angel Food Cake
Bavarian Cream
12. A sponge cake made with a batter containing melted butter.
Brioche
Genoise (zhen wahz)
Marzipan
Baklava
13. The chemical name for regular granulated sugar and confectioners' sugar.
Shortening
Batter
Sucrose
Stollen
14. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Marzipan
Sourdough
Celsius Scale
15. Prefix in the metric system meaning 'one-tenth.'
Deci
Phyllo (fee lo)
Centi
Docking
16. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Fondant
Hydrogenation
Streusel (stray sel)
17. A thick - white foam made of whipped egg whites and sugar.
Angel Food Cake
Meringue
Bavarian Cream
Souffle
18. A type of cake made of meringue (egg whites and sugar) and flour.
Zest
Sorbetto
Leavening
Angel Food Cake
19. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Creaming Method
Genoise (zhen wahz)
Crepe (krep)
Royal Icing
20. Italian word for 'sherbet.'
Charlotte
Blanc Mange (bla mahnge)
Foaming
Sorbetto
21. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Meter
Petit Four
Marble
Challah
22. The weight of the total contents of a can or package.
Royal Icing
Eclair Paste
Marshmallow
Net Weight
23. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Centi
Shortbread
Sponge Method
Blanc Mange (bla mahnge)
24. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Fondant
Fermentation
Boston Cream Pie
25. (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.
Strudel
Ladyfinger
Baked Alaska
Glaze
26. (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
Pate a Choux (pot ah shoo)
Boston Cream Pie
Chiffon Cake
27. A cookie made of eggs (usually whites) and almond paste or coconut
Creaming Method
Phyllo (fee lo)
Two-Stage Method
Macaroon
28. A liquid that is thickened or set by the coagulation of egg protein.
Charlotte
Custard
Creaming
Rich Dough
29. A custard baked in a mold lined with caramelized sugar - then unmolded.
Phyllo (fee lo)
Creme Caramel
Cobbler
Eclair Paste
30. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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31. Prefix in the metric system meaning 'one-thousandth.'
Short
Souffle
High-Ratio
Milli
32. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Souffle
Ganache (gah nahsh)
Marshmallow
Shortening
33. Eclair paste.
Boston Cream Pie
Pate a Choux (pot ah shoo)
Two-Stage Method
Icing Comb
34. The metric system of temperature measurement - with 0
Marble
Tempering
Challah
Celsius Scale
35. A crisp cookie made of butter - sugar - and flour.
Creme Brulee
Marshmallow
Shortbread
Fondant
36. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Chiffon Method
Mousse
Endosperm
Profiterole
37. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Tunneling
Dessert Syrup
Almond Paste
Praline
38. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Gram
Endosperm
Royal Icing
Tempering
39. A thick custard sauce containing eggs and starch.
Pastry Cream
Charlotte
Pastry Flour
Sponge
40. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Shortening
Streusel (stray sel)
Leavening
Torte
41. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Blown Sugar
Pasteurized
High-Ratio Method
Creme Anglaise (krem awng glezz)
42. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Puff Pastry
Chiffon Cake
Granite (grab nee tay)
Macaroon
43. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Spun Sugar
Chocolate Liquor
Boston Cream Pie
Baba
44. 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
Icing Comb
Royal Icing
Spun Sugar
45. A fruit dessert similar to a pie but without a bottom crust.
Blanc Mange (bla mahnge)
Leavening
Cobbler
Fritter
46. A type of biscuit or biscuitlike bread.
Sorbetto
Sponge Method
Shortening
Scone
47. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Baba
Sucrose
Gram
Docking
48. A deep-fried item made of or coated with a batter or dough.
Shortbread
Pulled Sugar
Caramelization
Fritter
49. Cocoa that has been processed with an alkali to reduce its acidity.
Sponge Cake
Sourdough
Dutch Process Cocoa
Mousse
50. The browning of sugars caused by heat.
Compote
Streusel (stray sel)
Caramelization
Spun Sugar