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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 batter that is too thick to pour but will drop from a spoon in lumps
Drop Batter
Crepe (krep)
Leavening
High-Ratio Method
2. Italian word for 'sherbet.'
Sabayon
Hydrogenation
Sorbetto
Scone
3. A cookie made of eggs (usually whites) and almond paste or coconut
Emulsion
Chiffon Method
Macaroon
Caramelization
4. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Puff Pastry
Short
Parfait;
Pulled Sugar
5. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Pastry Cream
Blown Sugar
Compote
Drop Batter
6. 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.
Two-Stage Method
Zabaglione
Net Weight
Gram
7. A plastic triangle with toothed or serrated edges; used for texturing icings.
Pastry Flour
Simple Syrup
Compote
Icing Comb
8. A thin sponge cake layer spread with a filling and rolled up.
Scone
Swiss Roll
Eclair Paste
Creme Anglaise (krem awng glezz)
9. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Pastillage
Stollen
Rounding
Boston Cream Pie
10. The metric system of temperature measurement - with 0
Puree
Scone
Eclair Paste
Celsius Scale
11. A confection or flavoring made of nuts and caramelized sugar.
Gluten
Parfait;
Praline
One-Stage Method
12. A dough high in fat - sugar - and/or eggs.
Shortening
Gram
Gelato
Rich Dough
13. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Phyllo (fee lo)
Pulled Sugar
One-Stage Method
Meringue
14. (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
Stollen
High-Ratio Method
Coulis (koo lee)
15. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Scaling
Almond Paste
Royal Icing
Blanc Mange (bla mahnge)
16. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Creaming
Puree
Chocolate Liquor
Kilo
17. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Gateau (gah toe)
Gram
Glace (glah say)
Stollen
18. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Pulled Sugar
Chocolate Liquor
Centi
Wash
19. The starchy inner portion of grain kernels.
Chiffon Method
Sucrose
One-Stage Method
Endosperm
20. A type of yeast bread or cake that is soaked in syrup.
Puree
Marble
Baba
Batter
21. A type of sweet yeast bread with fruit.
Creaming
Baked Alaska
Fermentation
Stollen
22. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Baba
Angel Food Cake
Batter
Tempering
23. A fruit dessert similar to a pie but without a bottom crust.
Tunneling
Blanc Mange (bla mahnge)
Devil's-Food Cake
Cobbler
24. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Savarin;
Marble
Zest
Meter
25. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Torte
Pastry Flour
Gateau (gah toe)
26. 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.
Cobbler
Batter
Almond Paste
Chiffon Pie
27. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Bavarian Cream
Fondant
Leavening
28. (1) Glazed; coated with icing. (2) Frozen.
Swiss Roll
Glace (glah say)
Baba
Royal Icing
29. A sugar paste used for decorative work - Which becomes very hard when dry.
Pastillage
Savarin;
Kilo
Baba
30. The basic unit of length in the metric system; slightly longer than one yard.
Shortbread
Liter
Tempering
Meter
31. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Chiffon Pie
Creme Anglaise (krem awng glezz)
Sponge Cake
Deci
32. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Palmier (palm yay)
Docking
Fritter
Sabayon
33. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Scone
Glaze
Ladyfinger
34. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Tunneling
Wash
Dessert Syrup
Drop Batter
35. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Docking
Cocoa
Gluten
Bavarian Cream
36. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Puree
Fondant
Croissant (krwah sawn)
Chocolate Liquor
37. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
38. Cocoa that has been processed with an alkali to reduce its acidity.
Crepe (krep)
Dutch Process Cocoa
Wash
One-Stage Method
39. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Eclair Paste
Boston Cream Pie
Custard
Meter
40. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Meringue
Chiffon Method
Compote
Shortbread
41. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Bread Flour
Sponge Cake
Gluten
Custard
42. A paste or confection made of almonds and sugar and often used for decorative work.
Marzipan
Buttercream
Simple Syrup
Icing Comb
43. A weak flour used for pastries and cookies.
Endosperm
Pastry Cream
Pastry Flour
Profiterole
44. A cookie mixing method in which all ingredients are added to the bowl at once.
Souffle
Paris-Brest
Ladyfinger
One-Stage Method
45. Strong flour - such as patent flour - used for breads.
Bread Flour
Custard
Short
Marble
46. A mixture of finely ground almonds and sugar
Docking
Gelato
Glaze
Almond Paste
47. Eclair paste.
Pate a Choux (pot ah shoo)
Foaming
Rich Dough
Caramelization
48. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Buttercream
Torte
Puff Pastry
49. A liquid that is thickened or set by the coagulation of egg protein.
Palmier (palm yay)
Meringue
Custard
Bread Flour
50. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Angel Food Cake
Crepe (krep)
Meringue