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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. Prefix in the metric system meaning 'one-hundredth.'
Simple Syrup
Centi
Sponge Method
Phyllo (fee lo)
2. A batter that is too thick to pour but will drop from a spoon in lumps
Emulsion
Pastry Cream
Puff Pastry
Drop Batter
3. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Babka
Devil's-Food Cake
Baked Alaska
Milli
4. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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5. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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6. Heat-treated to kill bacteria that might cause disease or spoilage.
Sorbet (sor bay)
Pasteurized
Puree
Compote
7. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Challah
Baba
Tempering
Kilo
8. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Parfait;
Buttercream
Pasteurized
Fermentation
9. A dessert consisting of a ring of baked eclair paste filled with cream.
Bread Flour
Paris-Brest
Profiterole
Celsius Scale
10. Prefix in the metric system meaning 'one thousand.'
Kilo
Puff Pastry
Sponge
Blanc Mange (bla mahnge)
11. A weak flour used for pastries and cookies.
Pastry Flour
Pate a Choux (pot ah shoo)
Babka
Genoise (zhen wahz)
12. A thin sponge cake layer spread with a filling and rolled up.
Swiss Roll
Deci
Fondant
Extraction
13. (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.
Drop Batter
Icing Comb
Glaze
Petit Four
14. Prefix in the metric system meaning 'one-tenth.'
Deci
Pastry Cream
Almond Paste
Net Weight
15. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Stollen
Zabaglione
Dessert Syrup
Creme Brulee
16. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Stollen
Puff Pastry
Pasteurized
Foaming
17. Prefix in the metric system meaning 'one-thousandth.'
Puff Pastry
Milli
Dessert Syrup
Creaming Method
18. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
Meringue
Savarin;
Paris-Brest
19. The weight of the total contents of a can or package.
Net Weight
Pulled Sugar
Kilo
Shortbread
20. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Milli
Bread Flour
Extraction
Centi
21. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Mousse
Croissant (krwah sawn)
Zabaglione
22. A dough high in fat - sugar - and/or eggs.
Phyllo (fee lo)
Rich Dough
Profiterole
Granite (grab nee tay)
23. A sponge cake made with a batter containing melted butter.
Hydrogenation
Leavening
Shortening
Genoise (zhen wahz)
24. A confection or flavoring made of nuts and caramelized sugar.
Confectioners' Sugar
Mousse
Praline
Savarin;
25. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Sponge Method
Paris-Brest
Icing Comb
26. See Two-Stage Method.
Shortbread
Marshmallow
Paris-Brest
High-Ratio Method
27. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Babka
Gluten
Sponge
Wash
28. A mixture of finely ground almonds and sugar
Sponge Method
Kilo
Almond Paste
Paris-Brest
29. (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.
Scaling
Charlotte
Souffle
Ladyfinger
30. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Pulled Sugar
Blanc Mange (bla mahnge)
Deci
Cocoa
31. (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.
Devil's-Food Cake
Creaming Method
Compote
Saint-Honore
32. The metric system of temperature measurement - with 0
Celsius Scale
Almond Paste
Puff Pastry
Deci
33. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Deci
Baklava
Chiffon Method
Chiffon Cake
34. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Fondant
Parfait;
Palmier (palm yay)
Sorbet (sor bay)
35. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Scaling
Pate a Choux (pot ah shoo)
Puree
Chiffon Pie
36. A crisp cookie made of butter - sugar - and flour.
Shortbread
Baba
Tunneling
Croissant (krwah sawn)
37. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Spun Sugar
Tunneling
Net Weight
Sorbet (sor bay)
38. Strong flour - such as patent flour - used for breads.
Bread Flour
Fondant
Sucrose
Centi
39. (1) Glazed; coated with icing. (2) Frozen.
Fritter
Deci
Drop Batter
Glace (glah say)
40. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Challah
Coulis (koo lee)
Baklava
41. Fruit cooked in a sugar syrup.
Chiffon Method
Compote
Stollen
Saint-Honore
42. 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.
Gluten
Glaze
Batter
Ganache (gah nahsh)
43. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
French Pastry
Creme Anglaise (krem awng glezz)
Brioche
Angel Food Cake
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.
Marzipan
Custard
Glaze
Spun Sugar
45. A deep-fried item made of or coated with a batter or dough.
Bavarian Cream
Fritter
Confectioners' Sugar
Phyllo (fee lo)
46. To sprinkle thoroughly with sugar or another dry powder.
Sorbet (sor bay)
Emulsion
Chiffon Method
Dredge
47. Weighing - usually of ingredients or of dough's or batters.
Zabaglione
Scaling
Kilo
Gram
48. A type of yeast bread or cake that is soaked in syrup.
Creaming
Chocolate Liquor
Puree
Savarin;
49. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Pumpernickel Flour
Blanc Mange (bla mahnge)
Dessert Syrup
Marshmallow
50. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Confectioners' Sugar
Tunneling
Hydrogenation