SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Two-Stage Method
Mousse
Wash
Baked Alaska
2. A liquid that is thickened or set by the coagulation of egg protein.
Custard
Challah
Pate a Choux (pot ah shoo)
Creme Caramel
3. A custard baked in a mold lined with caramelized sugar - then unmolded.
Creme Caramel
Devil's-Food Cake
Milli
Crepe (krep)
4. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Charlotte
Croissant (krwah sawn)
Buttercream
Gelato
5. A confection or flavoring made of nuts and caramelized sugar.
Praline
Sorbetto
Angel Food Cake
Pastry Flour
6. A cake mixing method based on whipped eggs and sugar.
Bread Flour
Baba
Gelato
Sponge Method
7. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Hydrogenation
Cocoa
Simple Syrup
8. 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.
Chiffon Cake
Crepe (krep)
Batter
Buttercream
9. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Palmier (palm yay)
Charlotte
Mousse
Napoleon
10. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Marble
Drop Batter
Docking
Gluten
11. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.
Gelatinization
Chiffon Cake
Icing Comb
Charlotte
12. Italian word for 'sherbet.'
Dessert Syrup
Praline
Sorbetto
Creme Brulee
13. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Rounding
High-Ratio Method
Sourdough
Gluten
14. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
15. A type of yeast bread or cake that is soaked in syrup.
French Pastry
Dredge
Baba
Angel Food Method
16. A small - dry - finger-shaped sponge cake or cookie.
Challah
Puree
Praline
Ladyfinger
17. The basic unit of volume in the metric system; equal to slightly more than a quart.
Liter
Sponge Cake
Compote
Pastry Cream
18. A thick - white foam made of whipped egg whites and sugar.
Devil's-Food Cake
Meringue
Leavening
Almond Paste
19. The process by which starch granules absorb water and swell in size.
Buttercream
Gelatinization
Liter
Custard
20. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Cocoa
Paris-Brest
Puff Pastry
Dredge
21. A type of cake made of meringue (egg whites and sugar) and flour.
Centi
Petit Four
Rounding
Angel Food Cake
22. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Mousse
Boston Cream Pie
Bread Flour
Sponge Method
23. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Fondant
Chiffon Method
Puff Pastry
Endosperm
24. A dessert consisting of a ring of baked eclair paste filled with cream.
Pulled Sugar
Pate a Choux (pot ah shoo)
Compote
Paris-Brest
25. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Sponge Method
Creme Anglaise (krem awng glezz)
Streusel (stray sel)
Foaming
26. A type of yeast bread or cake that is soaked in syrup.
Fermentation
Endosperm
Savarin;
Glace (glah say)
27. (1) Glazed; coated with icing. (2) Frozen.
High-Ratio
Pastillage
Glace (glah say)
Cobbler
28. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Confectioners' Sugar
Shortbread
Coulis (koo lee)
Baklava
29. German word for various types of cakes - usually layer cakes.
Torte
Glace (glah say)
Cobbler
Marzipan
30. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Kilo
Hydrogenation
Streusel (stray sel)
Foaming
31. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Sponge Cake
Pastry Cream
Gelatinization
Creme Caramel
32. A rich cream made of sweet chocolate and heavy cream.
Creaming
Blanc Mange (bla mahnge)
Ganache (gah nahsh)
Souffle
33. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Coulis (koo lee)
Napoleon
Souffle
34. A paste or confection made of almonds and sugar and often used for decorative work.
Creme Caramel
Marzipan
Cocoa
Chiffon Cake
35. A crisp cookie made of butter - sugar - and flour.
Chocolate Liquor
Marzipan
Genoise (zhen wahz)
Shortbread
36. Fruit cooked in a sugar syrup.
Boston Cream Pie
Compote
Brioche
Gateau (gah toe)
37. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Sabayon
Streusel (stray sel)
Marble
Eclair Paste
38. A deep-fried item made of or coated with a batter or dough.
Creaming Method
Chiffon Cake
Fritter
Deci
39. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Sponge
Dutch Process Cocoa
Phyllo (fee lo)
40. A mixture of finely ground almonds and sugar
Almond Paste
One-Stage Method
Tunneling
Sourdough
41. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Foaming
Drop Batter
Blanc Mange (bla mahnge)
Chocolate Liquor
42. The process of whipping eggs - with or without sugar - to incorporate air.
Wash
Foaming
Puree
Sponge Cake
43. A sponge cake made with a batter containing melted butter.
Rich Dough
Creaming Method
Saint-Honore
Genoise (zhen wahz)
44. French word for 'cake.'
Devil's-Food Cake
Bavarian Cream
Gateau (gah toe)
Kilo
45. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Croissant (krwah sawn)
Brioche
Chiffon Pie
Cocoa
46. Prefix in the metric system meaning 'one-tenth.'
Parfait;
Pastillage
Icing Comb
Deci
47. 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.
Leavening
Angel Food Cake
Creme Caramel
Spun Sugar
48. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
High-Ratio Method
Gram
Pasteurized
49. A type of sweet yeast bread or coffee cake.
Dredge
Mousse
Babka
Challah
50. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Bread Flour
Creme Caramel
Pulled Sugar
Sponge