SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Sponge
Glaze
Wash
Parfait;
2. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Bavarian Cream
Chiffon Pie
Phyllo (fee lo)
Chocolate Liquor
3. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Gelato
Cocoa
Celsius Scale
Milli
4. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Croissant (krwah sawn)
Kilo
Gluten
French Pastry
5. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Puree
Chiffon Method
Creme Caramel
Creaming Method
6. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Blanc Mange (bla mahnge)
Fritter
Dessert Syrup
Royal Icing
7. The basic unit of length in the metric system; slightly longer than one yard.
Royal Icing
Meter
Icing Comb
Puree
8. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
9. The weight of the total contents of a can or package.
Milli
Net Weight
Icing Comb
Meter
10. Prefix in the metric system meaning 'one-hundredth.'
Pumpernickel Flour
Coulis (koo lee)
Pastry Cream
Centi
11. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Petit Four
Mousse
Drop Batter
Hydrogenation
12. A cookie made of eggs (usually whites) and almond paste or coconut
Dessert Syrup
Macaroon
Zest
Centi
13. (1) Glazed; coated with icing. (2) Frozen.
Glace (glah say)
Two-Stage Method
Fondant
Sorbetto
14. A confection or flavoring made of nuts and caramelized sugar.
Angel Food Cake
Praline
Macaroon
Pasteurized
15. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Creme Brulee
Buttercream
Pulled Sugar
Tempering
16. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Gelatinization
Creaming Method
Dredge
Babka
17. French word for 'sherbet -'
Dessert Syrup
Dutch Process Cocoa
Sorbet (sor bay)
Drop Batter
18. A thick - white foam made of whipped egg whites and sugar.
Puff Pastry
Meringue
Pulled Sugar
Liter
19. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Puree
Blanc Mange (bla mahnge)
Creaming
Charlotte
20. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Pastillage
Shortening
Gelato
21. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Centi
Chiffon Method
Hydrogenation
Baked Alaska
22. The starchy inner portion of grain kernels.
Hydrogenation
Endosperm
Royal Icing
Dredge
23. Heat-treated to kill bacteria that might cause disease or spoilage.
Creme Caramel
Pasteurized
Coulis (koo lee)
Liter
24. A uniform mixture of two or more unmixable substances.
Petit Four
Emulsion
Sabayon
Sorbetto
25. The colored outer portion of the peel of citrus fruits.
Zest
Creme Brulee
Milli
Caramelization
26. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.
Liter
Palmier (palm yay)
Chiffon Cake
Sourdough
27. A paste or confection made of almonds and sugar and often used for decorative work.
Batter
Marzipan
Rounding
Souffle
28. A rich cream made of sweet chocolate and heavy cream.
Parfait;
Ganache (gah nahsh)
Baked Alaska
Bavarian Cream
29. A syrup consisting of sucrose and water in varying proportions.
Caramelization
Simple Syrup
French Pastry
Streusel (stray sel)
30. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Extraction
Creme Caramel
Ganache (gah nahsh)
Endosperm
31. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Sponge Cake
Napoleon
Blown Sugar
Glaze
32. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Sponge Cake
One-Stage Method
Angel Food Method
Torte
33. A type of yeast bread or cake that is soaked in syrup.
Genoise (zhen wahz)
Mousse
Savarin;
Meter
34. Prefix in the metric system meaning 'one-tenth.'
Deci
Croissant (krwah sawn)
Fondant
Sponge
35. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Torte
Leavening
Pastry Cream
Shortbread
36. A cake mixing method based on whipped eggs and sugar.
French Pastry
Sponge Method
Angel Food Cake
Pasteurized
37. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Extraction
Baba
Coulis (koo lee)
Marshmallow
38. The process by which starch granules absorb water and swell in size.
Scone
Pate a Choux (pot ah shoo)
Leavening
Gelatinization
39. A sponge cake made with a batter containing melted butter.
Genoise (zhen wahz)
Sabayon
Confectioners' Sugar
Gram
40. (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.
Sponge Cake
Gateau (gah toe)
Marble
Strudel
41. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Baklava
Shortbread
Blanc Mange (bla mahnge)
Tunneling
42. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Pastillage
Confectioners' Sugar
Genoise (zhen wahz)
Croissant (krwah sawn)
43. A type of sweet yeast bread with fruit.
Wash
Tunneling
Stollen
Two-Stage Method
44. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Glaze
Gluten
Granite (grab nee tay)
Paris-Brest
45. The metric system of temperature measurement - with 0
Celsius Scale
Zest
Centi
Dutch Process Cocoa
46. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
Glace (glah say)
Gram
Tunneling
47. Fruit cooked in a sugar syrup.
Milli
Charlotte
Eclair Paste
Compote
48. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Cobbler
Brioche
Charlotte
Ladyfinger
49. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Pastillage
Paris-Brest
Genoise (zhen wahz)
Tunneling
50. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Pulled Sugar
Macaroon
Dredge
Sorbet (sor bay)