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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 cookie mixing method in which all ingredients are added to the bowl at once.
Profiterole
One-Stage Method
Tempering
Leavening
2. A confection or flavoring made of nuts and caramelized sugar.
Pastry Cream
Praline
Cocoa
Baba
3. A light cake made by the chiffon method.
Scone
Chiffon Cake
Granite (grab nee tay)
Baklava
4. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Blanc Mange (bla mahnge)
Angel Food Method
Swiss Roll
Streusel (stray sel)
5. Eclair paste.
Phyllo (fee lo)
Angel Food Method
Chiffon Pie
Pate a Choux (pot ah shoo)
6. A deep-fried item made of or coated with a batter or dough.
Fritter
Creaming
Baklava
Extraction
7. A dough high in fat - sugar - and/or eggs.
Cocoa
Rich Dough
Palmier (palm yay)
Blanc Mange (bla mahnge)
8. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Palmier (palm yay)
French Pastry
Stollen
Tempering
9. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Sponge
Gelato
Leavening
Creaming
10. A sugar paste used for decorative work - Which becomes very hard when dry.
Paris-Brest
Glaze
Bavarian Cream
Pastillage
11. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.
Sponge
Croissant (krwah sawn)
Charlotte
Pasteurized
12. French word for 'sherbet -'
Pasteurized
Sorbet (sor bay)
Pulled Sugar
Emulsion
13. A type of yeast bread or cake that is soaked in syrup.
Tunneling
Savarin;
High-Ratio Method
Ladyfinger
14. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Spun Sugar
High-Ratio
Extraction
Chiffon Method
15. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
Sorbet (sor bay)
Scaling
Dredge
16. A dessert consisting of a ring of baked eclair paste filled with cream.
Bread Flour
Net Weight
Paris-Brest
Granite (grab nee tay)
17. Strong flour - such as patent flour - used for breads.
Cocoa
Baklava
Bread Flour
Creme Brulee
18. A thick - white foam made of whipped egg whites and sugar.
Cocoa
Meringue
Fritter
Baba
19. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Palmier (palm yay)
French Pastry
Hydrogenation
Endosperm
20. 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.
Strudel
Dutch Process Cocoa
Chiffon Method
Two-Stage Method
21. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Tempering
Pasteurized
Gluten
22. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Gram
Fondant
Liter
Creme Caramel
23. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Pastry Flour
Creme Brulee
Pasteurized
Phyllo (fee lo)
24. The basic unit of length in the metric system; slightly longer than one yard.
Gluten
Swiss Roll
Dutch Process Cocoa
Meter
25. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Babka
Marble
High-Ratio Method
Zabaglione
26. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Macaroon
Marzipan
Mousse
Extraction
27. The metric system of temperature measurement - with 0
Boston Cream Pie
Celsius Scale
Caramelization
Short
28. The basic unit of volume in the metric system; equal to slightly more than a quart.
Pumpernickel Flour
Rounding
Liter
Saint-Honore
29. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Puree
Creme Caramel
Blanc Mange (bla mahnge)
30. To sprinkle thoroughly with sugar or another dry powder.
Sorbet (sor bay)
Fondant
Puff Pastry
Dredge
31. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Rounding
Phyllo (fee lo)
Torte
Zest
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;
High-Ratio
Custard
Baklava
33. German word for various types of cakes - usually layer cakes.
Chiffon Pie
Celsius Scale
Torte
Milli
34. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Glace (glah say)
Pastry Cream
Puff Pastry
Brioche
35. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Puff Pastry
Confectioners' Sugar
Creaming
Challah
36. A rich egg bread - often made as a braided loaf.
High-Ratio
Liter
Hydrogenation
Challah
37. French word for 'cake.'
Net Weight
Gateau (gah toe)
Royal Icing
Simple Syrup
38. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Royal Icing
Custard
Creme Anglaise (krem awng glezz)
39. A batter that is too thick to pour but will drop from a spoon in lumps
Drop Batter
Deci
Streusel (stray sel)
Paris-Brest
40. 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.
Royal Icing
Sponge Cake
Dessert Syrup
Spun Sugar
41. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Rich Dough
Blanc Mange (bla mahnge)
Sponge Method
Creme Anglaise (krem awng glezz)
42. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Docking
Emulsion
Gateau (gah toe)
Bavarian Cream
43. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Granite (grab nee tay)
Tempering
Devil's-Food Cake
Babka
44. The colored outer portion of the peel of citrus fruits.
Spun Sugar
Deci
Zest
Chocolate Liquor
45. A fruit or vegetable puree - used as a sauce.
Zabaglione
Coulis (koo lee)
Wash
Zest
46. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Dredge
Sorbet (sor bay)
French Pastry
47. A thick custard sauce containing eggs and starch.
Babka
Fermentation
Rich Dough
Pastry Cream
48. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Gelatinization
Mousse
Babka
49. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Chiffon Cake
Buttercream
Creaming
50. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Swiss Roll
Shortening
Leavening
Pulled Sugar