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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 paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Phyllo (fee lo)
Napoleon
Meringue
Ladyfinger
2. (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
One-Stage Method
Compote
Chiffon Method
3. French word for 'cake.'
Gateau (gah toe)
Leavening
Streusel (stray sel)
Souffle
4. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Pastillage
Zabaglione
Devil's-Food Cake
Liter
5. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Hydrogenation
Chiffon Pie
Confectioners' Sugar
Custard
6. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Emulsion
Tempering
Net Weight
Creaming
7. A type of sweet yeast bread or coffee cake.
Praline
Tunneling
Almond Paste
Babka
8. A type of sweet yeast bread with fruit.
Leavening
Creaming
Stollen
Puff Pastry
9. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Emulsion
Paris-Brest
Royal Icing
10. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Strudel
Creaming
Glaze
Sourdough
11. A paste or confection made of almonds and sugar and often used for decorative work.
Milli
Gram
Marzipan
Leavening
12. 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.
Sponge
Chiffon Method
Deci
Gelato
13. The process of whipping eggs - with or without sugar - to incorporate air.
Praline
Fermentation
Net Weight
Foaming
14. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Sourdough
Profiterole
Blanc Mange (bla mahnge)
Creaming Method
15. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
French Pastry
Meringue
Cocoa
Souffle
16. A deep-fried item made of or coated with a batter or dough.
Meter
Blown Sugar
Fritter
Chiffon Method
17. A cookie made of eggs (usually whites) and almond paste or coconut
Palmier (palm yay)
Ganache (gah nahsh)
Petit Four
Macaroon
18. Italian ice cream
Chiffon Method
Croissant (krwah sawn)
Spun Sugar
Gelato
19. The metric system of temperature measurement - with 0
Celsius Scale
Sourdough
Fermentation
Meter
20. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Creaming
Challah
Eclair Paste
Creme Brulee
21. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Pate a Choux (pot ah shoo)
Pastry Cream
Angel Food Method
Shortbread
22. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.
Zabaglione
Fritter
Saint-Honore
Mousse
23. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Angel Food Method
Cocoa
One-Stage Method
Ganache (gah nahsh)
24. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Pumpernickel Flour
Sabayon
Zest
Almond Paste
25. Prefix in the metric system meaning 'one-tenth.'
Deci
Devil's-Food Cake
Pasteurized
Saint-Honore
26. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Torte
Pulled Sugar
Confectioners' Sugar
27. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Gateau (gah toe)
Streusel (stray sel)
Leavening
Almond Paste
28. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Chiffon Method
Pulled Sugar
Rounding
Chiffon Pie
29. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
High-Ratio
Marshmallow
Rich Dough
Extraction
30. A dessert consisting of a ring of baked eclair paste filled with cream.
Glace (glah say)
Paris-Brest
Angel Food Method
Short
31. The process by which starch granules absorb water and swell in size.
Gram
Pulled Sugar
Gelatinization
Liter
32. The starchy inner portion of grain kernels.
Celsius Scale
Dredge
Endosperm
Gateau (gah toe)
33. A plastic triangle with toothed or serrated edges; used for texturing icings.
Icing Comb
Tempering
Marshmallow
Creme Brulee
34. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
One-Stage Method
Mousse
Profiterole
35. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.
Batter
Dredge
Saint-Honore
Compote
36. A rich egg bread - often made as a braided loaf.
Challah
Celsius Scale
High-Ratio Method
Mousse
37. A rich cream made of sweet chocolate and heavy cream.
Torte
Hydrogenation
Ganache (gah nahsh)
Short
38. A type of yeast bread or cake that is soaked in syrup.
Sponge Cake
Royal Icing
Creme Brulee
Savarin;
39. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Shortbread
Crepe (krep)
Chiffon Method
Napoleon
40. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Simple Syrup
Sucrose
Leavening
Shortening
41. A small - dry - finger-shaped sponge cake or cookie.
Dredge
Caramelization
Net Weight
Ladyfinger
42. A syrup consisting of sucrose and water in varying proportions.
Saint-Honore
Ladyfinger
Blanc Mange (bla mahnge)
Simple Syrup
43. A very thin French pancake - often served rolled around a filling.
Pulled Sugar
Baklava
Celsius Scale
Crepe (krep)
44. A mixture of finely ground almonds and sugar
Bread Flour
Creaming Method
Almond Paste
Endosperm
45. A thick - white foam made of whipped egg whites and sugar.
Dredge
Baked Alaska
Shortbread
Meringue
46. A uniform mixture of two or more unmixable substances.
Creaming
Emulsion
Blanc Mange (bla mahnge)
Fritter
47. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Creaming
Pate a Choux (pot ah shoo)
Gluten
Stollen
48. The basic unit of length in the metric system; slightly longer than one yard.
Sorbet (sor bay)
Meter
Pumpernickel Flour
Puff Pastry
49. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Chiffon Cake
Cocoa
Spun Sugar
50. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Zabaglione
Rounding
Blanc Mange (bla mahnge)
Parfait;