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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 fruit dessert similar to a pie but without a bottom crust.
Blown Sugar
Cobbler
Angel Food Method
High-Ratio
2. A thin sponge cake layer spread with a filling and rolled up.
Granite (grab nee tay)
Zest
Swiss Roll
Net Weight
3. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.
Blown Sugar
Meringue
Fritter
Shortening
4. The process of whipping eggs - with or without sugar - to incorporate air.
Emulsion
Pulled Sugar
Foaming
Crepe (krep)
5. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Praline
Compote
Creaming Method
Pasteurized
6. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Palmier (palm yay)
Bavarian Cream
High-Ratio
Coulis (koo lee)
7. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Fritter
Chiffon Method
Coulis (koo lee)
Macaroon
8. Heat-treated to kill bacteria that might cause disease or spoilage.
Boston Cream Pie
High-Ratio Method
Pasteurized
Net Weight
9. French word for 'cake.'
Wash
Drop Batter
Almond Paste
Gateau (gah toe)
10. (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.
Croissant (krwah sawn)
Tunneling
Creme Caramel
Glaze
11. A uniform mixture of two or more unmixable substances.
Emulsion
Compote
Eclair Paste
French Pastry
12. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Tunneling
Centi
Macaroon
Ganache (gah nahsh)
13. Prefix in the metric system meaning 'one thousand.'
Liter
Pumpernickel Flour
Centi
Kilo
14. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Buttercream
Scaling
Baklava
15. The weight of the total contents of a can or package.
Net Weight
Eclair Paste
Dessert Syrup
Marshmallow
16. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Scone
Blown Sugar
Ganache (gah nahsh)
17. A liquid that is thickened or set by the coagulation of egg protein.
Sabayon
Chocolate Liquor
Custard
Batter
18. A mixture of finely ground almonds and sugar
Almond Paste
Custard
Souffle
One-Stage Method
19. A weak flour used for pastries and cookies.
Granite (grab nee tay)
Short
Shortbread
Pastry Flour
20. A light cake made by the chiffon method.
Coulis (koo lee)
Chiffon Cake
Eclair Paste
Simple Syrup
21. A rich cream made of sweet chocolate and heavy cream.
Batter
Ganache (gah nahsh)
Fermentation
Sponge Method
22. A delicate cake or pastry small enough to be eaten in one or two bites.
Petit Four
Mousse
Boston Cream Pie
Chocolate Liquor
23. A type of biscuit or biscuitlike bread.
Puff Pastry
Gelatinization
Scone
Pulled Sugar
24. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Zabaglione
Sponge
Creme Brulee
Leavening
25. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Swiss Roll
Icing Comb
Fermentation
Almond Paste
26. (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.
Pastry Flour
Charlotte
Gateau (gah toe)
Wash
27. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Dredge
Phyllo (fee lo)
Blown Sugar
28. (1) Glazed; coated with icing. (2) Frozen.
Gelato
High-Ratio Method
Gelatinization
Glace (glah say)
29. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Shortbread
One-Stage Method
Phyllo (fee lo)
Crepe (krep)
30. Cocoa that has been processed with an alkali to reduce its acidity.
Palmier (palm yay)
Dutch Process Cocoa
Sorbetto
Sabayon
31. A type of yeast bread or cake that is soaked in syrup.
Buttercream
Baba
Docking
Challah
32. A paste or confection made of almonds and sugar and often used for decorative work.
One-Stage Method
Marzipan
Scaling
Zabaglione
33. A dessert consisting of a ring of baked eclair paste filled with cream.
Paris-Brest
Creaming Method
Foaming
Pastry Flour
34. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Chocolate Liquor
French Pastry
Cocoa
Puff Pastry
35. 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
Chiffon Cake
Compote
Wash
36. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Dessert Syrup
Granite (grab nee tay)
Sponge Cake
37. A sponge cake made with a batter containing melted butter.
French Pastry
Coulis (koo lee)
Genoise (zhen wahz)
Buttercream
38. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Torte
Rounding
Sorbetto
Cobbler
39. (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.
Ladyfinger
Saint-Honore
Fritter
Bread Flour
40. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Fondant
Wash
Bavarian Cream
Milli
41. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Tempering
Dutch Process Cocoa
Strudel
Hydrogenation
42. (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
Dessert Syrup
High-Ratio
Sponge Cake
Ganache (gah nahsh)
43. Weighing - usually of ingredients or of dough's or batters.
Macaroon
Endosperm
Scaling
Spun Sugar
44. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Endosperm
Creme Anglaise (krem awng glezz)
Confectioners' Sugar
Marble
45. A small - dry - finger-shaped sponge cake or cookie.
Buttercream
Napoleon
Ladyfinger
Macaroon
46. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
Gateau (gah toe)
Sponge Cake
Sorbet (sor bay)
47. 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.
Pasteurized
Almond Paste
Stollen
Sponge
48. A custard baked in a mold lined with caramelized sugar - then unmolded.
Creme Caramel
Blanc Mange (bla mahnge)
Cobbler
Chiffon Cake
49. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Royal Icing
French Pastry
Gelato
Croissant (krwah sawn)
50. To sprinkle thoroughly with sugar or another dry powder.
Blanc Mange (bla mahnge)
Dredge
Meringue
Wash