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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 liquid that is thickened or set by the coagulation of egg protein.
Napoleon
Palmier (palm yay)
Pate a Choux (pot ah shoo)
Custard
2. (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
Puree
Dutch Process Cocoa
Marble
3. A rich cream made of sweet chocolate and heavy cream.
Meringue
Drop Batter
Ganache (gah nahsh)
Simple Syrup
4. (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.
Pasteurized
Saint-Honore
Endosperm
Babka
5. A type of biscuit or biscuitlike bread.
Royal Icing
Endosperm
Pasteurized
Scone
6. Eclair paste.
Fermentation
Puff Pastry
Custard
Pate a Choux (pot ah shoo)
7. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Chiffon Cake
Custard
Baklava
Angel Food Method
8. A dessert consisting of a ring of baked eclair paste filled with cream.
Paris-Brest
Buttercream
High-Ratio Method
Meter
9. (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.
Charlotte
Sourdough
Ganache (gah nahsh)
Gelato
10. Prefix in the metric system meaning 'one-thousandth.'
Charlotte
Milli
Creme Anglaise (krem awng glezz)
Caramelization
11. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Petit Four
Caramelization
Tempering
Angel Food Cake
12. German word for various types of cakes - usually layer cakes.
Glaze
Torte
Icing Comb
Drop Batter
13. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.
Pate a Choux (pot ah shoo)
Spun Sugar
Icing Comb
Streusel (stray sel)
14. To sprinkle thoroughly with sugar or another dry powder.
Dredge
Genoise (zhen wahz)
Simple Syrup
Rounding
15. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
French Pastry
Sourdough
Croissant (krwah sawn)
Boston Cream Pie
16. A syrup consisting of sucrose and water in varying proportions.
Simple Syrup
Meringue
Granite (grab nee tay)
Pasteurized
17. Heat-treated to kill bacteria that might cause disease or spoilage.
Pasteurized
Angel Food Method
Granite (grab nee tay)
Celsius Scale
18. A uniform mixture of two or more unmixable substances.
Emulsion
Chiffon Pie
Bread Flour
Streusel (stray sel)
19. French word for 'sherbet -'
Creme Anglaise (krem awng glezz)
Sorbet (sor bay)
Dutch Process Cocoa
Croissant (krwah sawn)
20. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Zest
Tempering
Custard
Cocoa
21. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Glaze
Glace (glah say)
Paris-Brest
Hydrogenation
22. Weighing - usually of ingredients or of dough's or batters.
Short
Scaling
Shortening
Caramelization
23. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Creme Caramel
Foaming
Tunneling
Palmier (palm yay)
24. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Crepe (krep)
Pate a Choux (pot ah shoo)
Meter
25. French word for 'cake.'
Creme Brulee
Devil's-Food Cake
Gateau (gah toe)
Sabayon
26. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Palmier (palm yay)
Zest
Hydrogenation
Sucrose
27. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.
Sorbet (sor bay)
Deci
Buttercream
Souffle
28. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Gelato
Puff Pastry
Spun Sugar
Celsius Scale
29. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Compote
Chiffon Cake
Batter
30. A small - dry - finger-shaped sponge cake or cookie.
Ladyfinger
Torte
Palmier (palm yay)
Swiss Roll
31. A weak flour used for pastries and cookies.
Phyllo (fee lo)
Deci
Pastry Flour
Endosperm
32. The starchy inner portion of grain kernels.
Endosperm
Spun Sugar
Chocolate Liquor
Puree
33. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Gelato
Bread Flour
Foaming
34. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Devil's-Food Cake
Marshmallow
Brioche
Chiffon Method
35. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creaming Method
Drop Batter
Baklava
Foaming
36. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
French Pastry
Short
Profiterole
Gelatinization
37. A type of yeast bread or cake that is soaked in syrup.
High-Ratio Method
Celsius Scale
Savarin;
Blanc Mange (bla mahnge)
38. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Palmier (palm yay)
Marshmallow
Deci
39. See Two-Stage Method.
High-Ratio Method
Strudel
Centi
Dutch Process Cocoa
40. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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41. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Strudel
Glaze
Dredge
42. The browning of sugars caused by heat.
Caramelization
Chiffon Method
Scaling
Marzipan
43. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Creme Anglaise (krem awng glezz)
Shortbread
Pulled Sugar
Emulsion
44. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Liter
Gram
Creme Anglaise (krem awng glezz)
45. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Phyllo (fee lo)
Creme Brulee
Drop Batter
Sabayon
46. 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
Puff Pastry
Marble
Cocoa
47. Italian word for 'sherbet.'
Sorbetto
Pasteurized
Baked Alaska
Marshmallow
48. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Emulsion
Brioche
Icing Comb
Gluten
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.
Gelato
Angel Food Method
Chiffon Method
Fondant
50. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Eclair Paste
Brioche
Chiffon Cake
Zabaglione