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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 icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Fondant
Baba
Fermentation
Centi
2. A type of sweet yeast bread or coffee cake.
Babka
Sorbetto
Scaling
Sponge Cake
3. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Saint-Honore
Milli
Extraction
Endosperm
4. 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.
Swiss Roll
Dessert Syrup
Caramelization
Two-Stage Method
5. (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.
Croissant (krwah sawn)
Pate a Choux (pot ah shoo)
Charlotte
Phyllo (fee lo)
6. A dough high in fat - sugar - and/or eggs.
Paris-Brest
Angel Food Cake
Rich Dough
Mousse
7. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Baklava
Devil's-Food Cake
Two-Stage Method
8. To sprinkle thoroughly with sugar or another dry powder.
Marble
Boston Cream Pie
Dredge
Streusel (stray sel)
9. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Gateau (gah toe)
Palmier (palm yay)
Baba
Granite (grab nee tay)
10. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Pastry Cream
Tunneling
Cocoa
11. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Swiss Roll
Brioche
French Pastry
Chiffon Method
12. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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13. French word for 'cake.'
Gateau (gah toe)
Swiss Roll
Emulsion
Centi
14. Fruit cooked in a sugar syrup.
Genoise (zhen wahz)
Saint-Honore
Compote
Ladyfinger
15. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Blown Sugar
Chiffon Pie
Fritter
Simple Syrup
16. A rich cream made of sweet chocolate and heavy cream.
Boston Cream Pie
Emulsion
Gram
Ganache (gah nahsh)
17. The basic unit of volume in the metric system; equal to slightly more than a quart.
Scaling
Praline
Petit Four
Liter
18. A type of yeast bread or cake that is soaked in syrup.
Savarin;
Devil's-Food Cake
Eclair Paste
Batter
19. A mixture of finely ground almonds and sugar
Dutch Process Cocoa
Sponge Method
Creme Brulee
Almond Paste
20. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Kilo
Royal Icing
Glaze
Liter
21. 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.
Short
Sponge
Tunneling
Gateau (gah toe)
22. A deep-fried item made of or coated with a batter or dough.
Milli
Almond Paste
Fritter
Torte
23. The process by which starch granules absorb water and swell in size.
Rich Dough
Cobbler
French Pastry
Gelatinization
24. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Simple Syrup
Sorbet (sor bay)
Shortening
25. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Wash
Docking
Praline
Leavening
26. Prefix in the metric system meaning 'one-hundredth.'
Croissant (krwah sawn)
Centi
Cocoa
Strudel
27. A dessert consisting of a ring of baked eclair paste filled with cream.
Drop Batter
Paris-Brest
Macaroon
Eclair Paste
28. A cake mixing method based on whipped eggs and sugar.
Creaming
Pastry Cream
Sponge Method
Foaming
29. A paste or confection made of almonds and sugar and often used for decorative work.
Puree
Cocoa
Caramelization
Marzipan
30. Prefix in the metric system meaning 'one thousand.'
Kilo
Marshmallow
Chiffon Pie
Stollen
31. A weak flour used for pastries and cookies.
Drop Batter
Croissant (krwah sawn)
Chiffon Pie
Pastry Flour
32. A uniform mixture of two or more unmixable substances.
Scone
Sorbetto
Angel Food Method
Emulsion
33. Heat-treated to kill bacteria that might cause disease or spoilage.
Meter
Saint-Honore
Cobbler
Pasteurized
34. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Profiterole
Blown Sugar
Creaming Method
Petit Four
35. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Extraction
Buttercream
Creaming Method
Pumpernickel Flour
36. Weighing - usually of ingredients or of dough's or batters.
Chiffon Cake
Scaling
Almond Paste
Stollen
37. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Sabayon
Marble
Sucrose
Custard
38. (1) Glazed; coated with icing. (2) Frozen.
Streusel (stray sel)
Glace (glah say)
Macaroon
Short
39. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Shortbread
Boston Cream Pie
Puree
One-Stage Method
40. Cocoa that has been processed with an alkali to reduce its acidity.
Gelato
Dutch Process Cocoa
Petit Four
Buttercream
41. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Parfait;
Sourdough
Short
Sabayon
42. A fruit dessert similar to a pie but without a bottom crust.
Macaroon
Wash
Cobbler
Brioche
43. 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.
Sponge Cake
Liter
Spun Sugar
Fritter
44. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Babka
Baked Alaska
Milli
Cocoa
45. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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46. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Devil's-Food Cake
Gateau (gah toe)
Chiffon Method
Croissant (krwah sawn)
47. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Shortening
Phyllo (fee lo)
Ladyfinger
Angel Food Method
48. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Pastry Flour
Buttercream
Pate a Choux (pot ah shoo)
49. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Baklava
Net Weight
Marzipan
Short
50. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Creme Caramel
Ganache (gah nahsh)
Strudel