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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. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Creaming Method
Confectioners' Sugar
Ladyfinger
Cocoa
2. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Praline
Puff Pastry
Macaroon
Centi
3. (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.
Bavarian Cream
Charlotte
French Pastry
Sourdough
4. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Creme Anglaise (krem awng glezz)
Liter
Sucrose
Chiffon Method
5. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Pulled Sugar
Celsius Scale
Pastry Flour
Blown Sugar
6. A batter that is too thick to pour but will drop from a spoon in lumps
Simple Syrup
Drop Batter
Liter
Net Weight
7. The basic unit of length in the metric system; slightly longer than one yard.
Meter
Genoise (zhen wahz)
Glace (glah say)
Granite (grab nee tay)
8. The basic unit of volume in the metric system; equal to slightly more than a quart.
Creme Caramel
Baklava
Babka
Liter
9. Prefix in the metric system meaning 'one-tenth.'
Angel Food Method
Hydrogenation
Palmier (palm yay)
Deci
10. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Macaroon
Batter
Angel Food Method
Croissant (krwah sawn)
11. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creaming Method
Sponge
Babka
Charlotte
12. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Endosperm
Caramelization
Streusel (stray sel)
Napoleon
13. A sponge cake made with a batter containing melted butter.
Genoise (zhen wahz)
Gram
Kilo
Dessert Syrup
14. Italian word for 'sherbet.'
Charlotte
Ladyfinger
Liter
Sorbetto
15. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Custard
Marshmallow
Kilo
Shortening
16. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Drop Batter
Coulis (koo lee)
Chocolate Liquor
Liter
17. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Scone
Tempering
Short
Hydrogenation
18. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
One-Stage Method
Glace (glah say)
Crepe (krep)
19. A very thin French pancake - often served rolled around a filling.
Royal Icing
Crepe (krep)
Brioche
Charlotte
20. A confection or flavoring made of nuts and caramelized sugar.
Praline
Puree
Croissant (krwah sawn)
Angel Food Cake
21. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Celsius Scale
Phyllo (fee lo)
Baklava
Marble
22. A sugar paste used for decorative work - Which becomes very hard when dry.
Leavening
Pastillage
Baklava
Mousse
23. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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24. The colored outer portion of the peel of citrus fruits.
Compote
Zest
Souffle
Milli
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.
Glaze
Granite (grab nee tay)
Tunneling
Pastry Flour
26. The metric system of temperature measurement - with 0
Sponge Method
Celsius Scale
Creme Anglaise (krem awng glezz)
Meringue
27. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Crepe (krep)
Pastry Cream
Gluten
Deci
28. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Savarin;
Extraction
Eclair Paste
Pastry Cream
29. A coarse - flaky meal made from whole rye grains.
Chiffon Pie
Kilo
Pumpernickel Flour
Hydrogenation
30. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Sorbetto
Chiffon Pie
Palmier (palm yay)
Gateau (gah toe)
31. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Parfait;
Crepe (krep)
Devil's-Food Cake
Chiffon Cake
32. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Baklava
Puree
Gelatinization
Angel Food Cake
33. A light cake made by the chiffon method.
Chiffon Cake
Creaming Method
Royal Icing
Pasteurized
34. To sprinkle thoroughly with sugar or another dry powder.
Petit Four
Brioche
Parfait;
Dredge
35. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Sorbetto
Boston Cream Pie
Shortbread
Pulled Sugar
36. A type of yeast bread or cake that is soaked in syrup.
Eclair Paste
Extraction
Savarin;
Chocolate Liquor
37. A thin sponge cake layer spread with a filling and rolled up.
Baked Alaska
Swiss Roll
High-Ratio
Zest
38. 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.
Blanc Mange (bla mahnge)
Stollen
Two-Stage Method
Pastry Flour
39. Fruit cooked in a sugar syrup.
Compote
Petit Four
Creaming Method
Scone
40. A fruit dessert similar to a pie but without a bottom crust.
Strudel
Cobbler
Simple Syrup
Shortening
41. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Two-Stage Method
Torte
Chiffon Pie
42. French word for 'cake.'
Petit Four
Creaming Method
Pastry Flour
Gateau (gah toe)
43. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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44. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Sponge Method
Blanc Mange (bla mahnge)
Buttercream
Zest
45. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Glace (glah say)
Spun Sugar
Royal Icing
Baklava
46. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Chiffon Cake
Boston Cream Pie
Fritter
Centi
47. The starchy inner portion of grain kernels.
Two-Stage Method
Puree
Icing Comb
Endosperm
48. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
High-Ratio
Zest
Fermentation
Bavarian Cream
49. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Deci
Meringue
Fondant
Chiffon Pie
50. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Marble
Crepe (krep)
Sponge Cake
Hydrogenation