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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 dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Royal Icing
Baked Alaska
Glace (glah say)
Paris-Brest
2. The browning of sugars caused by heat.
Short
Celsius Scale
Caramelization
Compote
3. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Gelato
Creme Anglaise (krem awng glezz)
Rich Dough
Savarin;
4. A cookie mixing method in which all ingredients are added to the bowl at once.
Gram
One-Stage Method
Caramelization
Babka
5. A type of sweet yeast bread or coffee cake.
Babka
Tempering
Buttercream
Custard
6. Prefix in the metric system meaning 'one thousand.'
Gelatinization
Sorbet (sor bay)
Kilo
Compote
7. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Liter
Gelatinization
Devil's-Food Cake
Sabayon
8. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Sourdough
Pastry Cream
Croissant (krwah sawn)
Phyllo (fee lo)
9. Weighing - usually of ingredients or of dough's or batters.
Dredge
Gram
Swiss Roll
Scaling
10. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Buttercream
Net Weight
Creme Caramel
Short
11. A paste or confection made of almonds and sugar and often used for decorative work.
Torte
Chiffon Cake
Fermentation
Marzipan
12. A confection or flavoring made of nuts and caramelized sugar.
Pastry Flour
Praline
Bavarian Cream
Pasteurized
13. A fruit dessert similar to a pie but without a bottom crust.
Wash
Liter
Charlotte
Cobbler
14. A type of sweet yeast bread with fruit.
Stollen
Net Weight
Babka
Simple Syrup
15. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Sponge
Marble
Shortbread
Zabaglione
16. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Charlotte
Baba
Ganache (gah nahsh)
17. A rich cream made of sweet chocolate and heavy cream.
Coulis (koo lee)
Ganache (gah nahsh)
Stollen
Marzipan
18. See Two-Stage Method.
Bread Flour
Meter
High-Ratio Method
Praline
19. (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.
Leavening
Croissant (krwah sawn)
Drop Batter
Saint-Honore
20. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Celsius Scale
Palmier (palm yay)
Napoleon
Glace (glah say)
21. The starchy inner portion of grain kernels.
Brioche
Pastry Flour
Endosperm
Devil's-Food Cake
22. A thick custard sauce containing eggs and starch.
Pastry Cream
Zest
Savarin;
Sucrose
23. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Macaroon
Buttercream
Wash
Dutch Process Cocoa
24. A sponge cake made with a batter containing melted butter.
Genoise (zhen wahz)
Gluten
Celsius Scale
French Pastry
25. A mixture of finely ground almonds and sugar
Emulsion
Almond Paste
Devil's-Food Cake
Saint-Honore
26. (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
Sponge Cake
Phyllo (fee lo)
Marzipan
High-Ratio
27. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Gelatinization
Palmier (palm yay)
Strudel
Croissant (krwah sawn)
28. A thin sponge cake layer spread with a filling and rolled up.
Pulled Sugar
Sponge Cake
Swiss Roll
Pasteurized
29. Italian ice cream
Pulled Sugar
Caramelization
Creaming Method
Gelato
30. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Scaling
Challah
Centi
Mousse
31. The basic unit of length in the metric system; slightly longer than one yard.
Meter
Glace (glah say)
Dredge
Marshmallow
32. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Saint-Honore
Scaling
Extraction
33. French word for 'sherbet -'
Sorbet (sor bay)
Milli
French Pastry
Tunneling
34. Italian word for 'sherbet.'
One-Stage Method
Celsius Scale
Gram
Sorbetto
35. The chemical name for regular granulated sugar and confectioners' sugar.
Caramelization
Sucrose
Boston Cream Pie
Hydrogenation
36. Prefix in the metric system meaning 'one-tenth.'
Deci
Macaroon
Brioche
Rounding
37. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Custard
Endosperm
Puree
38. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Fermentation
Crepe (krep)
Creaming Method
Pasteurized
39. The process by which starch granules absorb water and swell in size.
Creaming
Gelatinization
Meringue
Sabayon
40. Fruit cooked in a sugar syrup.
Meringue
Short
Pulled Sugar
Compote
41. (1) Glazed; coated with icing. (2) Frozen.
Puree
Rich Dough
Glace (glah say)
Rounding
42. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Net Weight
Granite (grab nee tay)
Sucrose
Croissant (krwah sawn)
43. A syrup consisting of sucrose and water in varying proportions.
Gateau (gah toe)
Simple Syrup
Chiffon Pie
Baked Alaska
44. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
High-Ratio Method
Marshmallow
Puree
Extraction
45. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Sponge Cake
Paris-Brest
Savarin;
Coulis (koo lee)
46. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Deci
Docking
Dutch Process Cocoa
Blown Sugar
47. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Tempering
Cocoa
Leavening
Ladyfinger
48. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Praline
Boston Cream Pie
Royal Icing
Docking
49. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Hydrogenation
Dessert Syrup
Tunneling
Creaming Method
50. A dessert made of layers of puff pastry filled with pastry cream.
Royal Icing
Marble
Napoleon
Gelatinization