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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 confection or flavoring made of nuts and caramelized sugar.
Praline
Blown Sugar
Sourdough
Brioche
2. A rich egg bread - often made as a braided loaf.
Challah
Creme Anglaise (krem awng glezz)
Mousse
Chiffon Cake
3. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
High-Ratio Method
Gram
Macaroon
Scaling
4. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Two-Stage Method
Puff Pastry
French Pastry
5. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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6. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Blown Sugar
Challah
Marshmallow
Phyllo (fee lo)
7. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Phyllo (fee lo)
Chiffon Pie
Creaming Method
8. A dough high in fat - sugar - and/or eggs.
Rich Dough
Drop Batter
Docking
High-Ratio
9. Prefix in the metric system meaning 'one-tenth.'
Custard
Deci
Sponge Method
Genoise (zhen wahz)
10. (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.
Torte
Fermentation
Devil's-Food Cake
Saint-Honore
11. Prefix in the metric system meaning 'one-thousandth.'
Macaroon
Genoise (zhen wahz)
Chiffon Method
Milli
12. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
One-Stage Method
Genoise (zhen wahz)
Gram
Docking
13. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Phyllo (fee lo)
Chiffon Method
Macaroon
Baba
14. A small - dry - finger-shaped sponge cake or cookie.
Angel Food Method
Custard
Ladyfinger
Drop Batter
15. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Fondant
Chiffon Method
Zest
16. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Coulis (koo lee)
Palmier (palm yay)
French Pastry
Gelato
17. The starchy inner portion of grain kernels.
Pasteurized
Glaze
Endosperm
Sorbetto
18. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Scaling
Eclair Paste
Croissant (krwah sawn)
Royal Icing
19. A paste or confection made of almonds and sugar and often used for decorative work.
Pastry Cream
Pasteurized
Puff Pastry
Marzipan
20. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Pumpernickel Flour
Docking
Blanc Mange (bla mahnge)
Buttercream
21. Prefix in the metric system meaning 'one thousand.'
Pastry Cream
Sponge Cake
Kilo
Savarin;
22. Heat-treated to kill bacteria that might cause disease or spoilage.
Cobbler
Marble
Almond Paste
Pasteurized
23. A dessert made of layers of puff pastry filled with pastry cream.
Marshmallow
Croissant (krwah sawn)
Sorbetto
Napoleon
24. (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
High-Ratio
Meringue
Rounding
Centi
25. A weak flour used for pastries and cookies.
Macaroon
Ladyfinger
Angel Food Cake
Pastry Flour
26. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Rounding
Pulled Sugar
Angel Food Method
Ladyfinger
27. To sprinkle thoroughly with sugar or another dry powder.
Dredge
Challah
Sorbet (sor bay)
Gram
28. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Marshmallow
Cocoa
Two-Stage Method
Milli
29. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Ganache (gah nahsh)
Two-Stage Method
Souffle
30. The chemical name for regular granulated sugar and confectioners' sugar.
Buttercream
Crepe (krep)
Sorbetto
Sucrose
31. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Emulsion
Bavarian Cream
Compote
32. A thin sponge cake layer spread with a filling and rolled up.
Blanc Mange (bla mahnge)
Swiss Roll
Charlotte
Ganache (gah nahsh)
33. German word for various types of cakes - usually layer cakes.
Fritter
Torte
Net Weight
Boston Cream Pie
34. A uniform mixture of two or more unmixable substances.
Napoleon
Boston Cream Pie
Gram
Emulsion
35. Fruit cooked in a sugar syrup.
Swiss Roll
Compote
Crepe (krep)
Cobbler
36. A fruit dessert similar to a pie but without a bottom crust.
Cobbler
Angel Food Method
Two-Stage Method
Praline
37. A light cake made by the chiffon method.
Cobbler
Dessert Syrup
Liter
Chiffon Cake
38. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Gluten
Pasteurized
Paris-Brest
39. (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.
Chiffon Pie
Marble
Shortening
Boston Cream Pie
40. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Marble
Rounding
Tunneling
Zabaglione
41. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Devil's-Food Cake
Saint-Honore
Bavarian Cream
42. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Pastillage
Boston Cream Pie
Parfait;
Sorbet (sor bay)
43. The browning of sugars caused by heat.
Caramelization
Marble
Gateau (gah toe)
Drop Batter
44. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Marble
Leavening
Scaling
Macaroon
45. See Two-Stage Method.
High-Ratio
Boston Cream Pie
Marble
High-Ratio Method
46. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Docking
Creme Brulee
Cocoa
Streusel (stray sel)
47. French word for 'sherbet -'
Caramelization
Sorbet (sor bay)
Pumpernickel Flour
Extraction
48. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Parfait;
Pulled Sugar
Dredge
49. A sugar paste used for decorative work - Which becomes very hard when dry.
Chiffon Cake
Shortening
Almond Paste
Pastillage
50. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Royal Icing
Puff Pastry
Bread Flour
Scaling