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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 type of biscuit or biscuitlike bread.
Scone
Hydrogenation
Gelatinization
Croissant (krwah sawn)
2. A type of sweet yeast bread with fruit.
Fermentation
Caramelization
Stollen
Zabaglione
3. A small - dry - finger-shaped sponge cake or cookie.
Ladyfinger
Deci
Sorbetto
Swiss Roll
4. A light cake made by the chiffon method.
Sponge
Extraction
Gluten
Chiffon Cake
5. A type of yeast bread or cake that is soaked in syrup.
Buttercream
Baba
Gelato
Drop Batter
6. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Sorbet (sor bay)
Streusel (stray sel)
Praline
Baklava
7. (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
Milli
Ganache (gah nahsh)
Napoleon
High-Ratio
8. French word for 'cake.'
Gateau (gah toe)
Angel Food Cake
Fondant
Parfait;
9. The basic unit of length in the metric system; slightly longer than one yard.
Dredge
Meter
Pastry Cream
Pate a Choux (pot ah shoo)
10. A type of sweet yeast bread or coffee cake.
Glace (glah say)
Charlotte
Babka
Rich Dough
11. The metric system of temperature measurement - with 0
Liter
Drop Batter
Babka
Celsius Scale
12. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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13. A delicate cake or pastry small enough to be eaten in one or two bites.
Boston Cream Pie
Challah
Baba
Petit Four
14. Cocoa that has been processed with an alkali to reduce its acidity.
Puree
Scaling
Saint-Honore
Dutch Process Cocoa
15. A paste or confection made of almonds and sugar and often used for decorative work.
Marzipan
Sorbetto
Royal Icing
Parfait;
16. A coarse - flaky meal made from whole rye grains.
Profiterole
Saint-Honore
Pumpernickel Flour
Creaming
17. (1) Glazed; coated with icing. (2) Frozen.
Glaze
Glace (glah say)
Custard
Deci
18. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Spun Sugar
Angel Food Cake
Pastry Flour
French Pastry
19. (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.
Souffle
Challah
Charlotte
Stollen
20. The basic unit of volume in the metric system; equal to slightly more than a quart.
Leavening
Liter
Tunneling
Compote
21. A cake mixing method based on whipped eggs and sugar.
Palmier (palm yay)
Sponge Method
Extraction
Gelatinization
22. A syrup consisting of sucrose and water in varying proportions.
Sabayon
Simple Syrup
Fermentation
Fondant
23. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Rich Dough
Chiffon Cake
Wash
Sorbet (sor bay)
24. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Kilo
Tempering
Centi
Meringue
25. (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.
Chocolate Liquor
Challah
Souffle
Glaze
26. A deep-fried item made of or coated with a batter or dough.
Angel Food Method
Fritter
Challah
Stollen
27. The colored outer portion of the peel of citrus fruits.
Macaroon
Zest
Two-Stage Method
Simple Syrup
28. A type of cake made of meringue (egg whites and sugar) and flour.
Charlotte
Angel Food Cake
Gluten
Sponge
29. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
Deci
Ladyfinger
Torte
30. (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.
Sourdough
Chiffon Pie
Praline
Meringue
31. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Wash
Extraction
Bavarian Cream
Almond Paste
32. Heat-treated to kill bacteria that might cause disease or spoilage.
Pasteurized
Extraction
Baklava
Simple Syrup
33. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Rounding
Creaming Method
High-Ratio Method
Celsius Scale
34. A rich egg bread - often made as a braided loaf.
Coulis (koo lee)
Zabaglione
Challah
Batter
35. (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.
Buttercream
Strudel
Confectioners' Sugar
Pumpernickel Flour
36. A sugar paste used for decorative work - Which becomes very hard when dry.
Pastillage
Chocolate Liquor
Scone
Wash
37. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Sponge Cake
Pastry Cream
Creme Anglaise (krem awng glezz)
Caramelization
38. A mixture of finely ground almonds and sugar
Almond Paste
Sorbetto
Sabayon
Creme Caramel
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.
Blanc Mange (bla mahnge)
Gateau (gah toe)
Spun Sugar
Pastry Flour
40. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Fermentation
Fritter
Royal Icing
Zabaglione
41. (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.
Batter
Swiss Roll
Shortening
Baba
42. A uniform mixture of two or more unmixable substances.
Emulsion
Puree
Sponge Cake
Paris-Brest
43. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Ladyfinger
Gelato
Creme Brulee
44. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Marble
Bavarian Cream
Shortbread
Meringue
45. The chemical name for regular granulated sugar and confectioners' sugar.
Tunneling
Sucrose
One-Stage Method
Chocolate Liquor
46. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Macaroon
Two-Stage Method
Baked Alaska
Swiss Roll
47. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Cocoa
Tunneling
Ganache (gah nahsh)
48. Italian word for 'sherbet.'
Sorbetto
Chiffon Cake
Puree
Docking
49. Prefix in the metric system meaning 'one-tenth.'
Creme Caramel
Torte
Deci
Sucrose
50. A dessert consisting of a ring of baked eclair paste filled with cream.
Souffle
Paris-Brest
Cocoa
Palmier (palm yay)