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. A cake mixing method based on whipped eggs and sugar.
Sorbet (sor bay)
Almond Paste
Genoise (zhen wahz)
Sponge Method
2. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Ladyfinger
Meringue
Pulled Sugar
Mousse
3. A type of biscuit or biscuitlike bread.
Scone
Stollen
Gram
Swiss Roll
4. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Chiffon Pie
Phyllo (fee lo)
Pumpernickel Flour
Docking
5. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Swiss Roll
Mousse
Puree
Scone
6. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Deci
Pastry Cream
Sponge
Sabayon
7. A liquid that is thickened or set by the coagulation of egg protein.
Net Weight
Compote
Brioche
Custard
8. (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
High-Ratio
Shortbread
Macaroon
9. (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.
Gluten
Glaze
Mousse
Emulsion
10. A crisp cookie made of butter - sugar - and flour.
Shortbread
Two-Stage Method
Sorbet (sor bay)
Cobbler
11. Weighing - usually of ingredients or of dough's or batters.
Milli
Scaling
Devil's-Food Cake
Creaming Method
12. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Charlotte
Tunneling
Buttercream
Creaming
13. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Milli
Royal Icing
Compote
Chocolate Liquor
14. The process by which starch granules absorb water and swell in size.
Torte
Gelatinization
Kilo
Gelato
15. French word for 'cake.'
Pate a Choux (pot ah shoo)
Gateau (gah toe)
Bavarian Cream
Pastillage
16. See Two-Stage Method.
High-Ratio Method
Two-Stage Method
Wash
Granite (grab nee tay)
17. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Milli
Sucrose
Sponge
18. Italian ice cream
Blown Sugar
Pate a Choux (pot ah shoo)
Baked Alaska
Gelato
19. Fruit cooked in a sugar syrup.
Croissant (krwah sawn)
Compote
Leavening
Foaming
20. A rich cream made of sweet chocolate and heavy cream.
Fondant
Ganache (gah nahsh)
Deci
Custard
21. The colored outer portion of the peel of citrus fruits.
Short
Marble
Zest
Gram
22. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Baked Alaska
Croissant (krwah sawn)
Blanc Mange (bla mahnge)
Cocoa
23. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Strudel
Wash
Baked Alaska
Creaming Method
24. A light cake made by the chiffon method.
Marshmallow
Marble
Macaroon
Chiffon Cake
25. A dessert consisting of a ring of baked eclair paste filled with cream.
Paris-Brest
French Pastry
Sponge Cake
Hydrogenation
26. The basic unit of length in the metric system; slightly longer than one yard.
Genoise (zhen wahz)
Meter
Angel Food Method
Chiffon Method
27. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Pasteurized
Creme Brulee
Swiss Roll
Zest
28. Prefix in the metric system meaning 'one-tenth.'
Tunneling
Sucrose
Deci
Mousse
29. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Sponge Method
Milli
Fondant
Drop Batter
30. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.
Souffle
Pate a Choux (pot ah shoo)
Confectioners' Sugar
Tempering
31. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
32. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Sponge Cake
Custard
Drop Batter
Blanc Mange (bla mahnge)
33. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
French Pastry
Savarin;
Foaming
Tempering
34. A very thin French pancake - often served rolled around a filling.
Caramelization
Two-Stage Method
Marzipan
Crepe (krep)
35. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Fermentation
Strudel
Bavarian Cream
Saint-Honore
36. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Liter
Fondant
Baba
Streusel (stray sel)
37. Prefix in the metric system meaning 'one thousand.'
Custard
Ladyfinger
Eclair Paste
Kilo
38. The basic unit of volume in the metric system; equal to slightly more than a quart.
Liter
Paris-Brest
Boston Cream Pie
Chiffon Pie
39. 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.
Spun Sugar
Emulsion
Foaming
Drop Batter
40. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Rich Dough
Wash
Spun Sugar
Chiffon Method
41. 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.
Simple Syrup
Two-Stage Method
Zabaglione
Souffle
42. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Drop Batter
Simple Syrup
Gelatinization
43. The browning of sugars caused by heat.
Eclair Paste
Caramelization
Devil's-Food Cake
Genoise (zhen wahz)
44. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Swiss Roll
Blown Sugar
Centi
Palmier (palm yay)
45. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Eclair Paste
Scone
Dutch Process Cocoa
Creme Anglaise (krem awng glezz)
46. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Babka
Leavening
French Pastry
Foaming
47. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Sabayon
Croissant (krwah sawn)
Babka
Rich Dough
48. The starchy inner portion of grain kernels.
Leavening
Endosperm
Confectioners' Sugar
Sourdough
49. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Gram
Short
Sorbetto
Fritter
50. A weak flour used for pastries and cookies.
Tempering
Creme Anglaise (krem awng glezz)
Pastry Flour
Babka