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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 type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Fondant
Two-Stage Method
Angel Food Cake
Glace (glah say)
2. Strong flour - such as patent flour - used for breads.
Marble
Bread Flour
Ladyfinger
Emulsion
3. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Angel Food Method
Glaze
Creaming Method
Chiffon Pie
4. A dessert consisting of a ring of baked eclair paste filled with cream.
Paris-Brest
Docking
Bread Flour
Meter
5. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Batter
Paris-Brest
Angel Food Method
Buttercream
6. A thin sponge cake layer spread with a filling and rolled up.
Endosperm
Swiss Roll
Emulsion
Marshmallow
7. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Chiffon Method
Pastry Flour
Gluten
8. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Crepe (krep)
Cobbler
Gelato
Gluten
9. (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.
Sucrose
Charlotte
Macaroon
Baklava
10. 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
Blanc Mange (bla mahnge)
Celsius Scale
Puree
11. A type of sweet yeast bread with fruit.
Ladyfinger
Centi
Stollen
Profiterole
12. The colored outer portion of the peel of citrus fruits.
Zest
Chocolate Liquor
Sabayon
Emulsion
13. French word for 'sherbet -'
Pulled Sugar
Sourdough
Sorbet (sor bay)
Rich Dough
14. A sponge cake made with a batter containing melted butter.
Pulled Sugar
Crepe (krep)
Stollen
Genoise (zhen wahz)
15. The metric system of temperature measurement - with 0
Paris-Brest
Cobbler
Shortening
Celsius Scale
16. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Marzipan
Net Weight
French Pastry
Sucrose
17. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Coulis (koo lee)
Buttercream
Fermentation
Creme Caramel
18. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Torte
Boston Cream Pie
Confectioners' Sugar
Short
19. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Meringue
Petit Four
Dessert Syrup
Napoleon
20. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Babka
Pasteurized
Genoise (zhen wahz)
Marble
21. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Dredge
Gelato
Eclair Paste
Napoleon
22. A thick - white foam made of whipped egg whites and sugar.
Sucrose
Meringue
Charlotte
Puff Pastry
23. A fruit or vegetable puree - used as a sauce.
Meter
Sorbetto
Coulis (koo lee)
Boston Cream Pie
24. A batter that is too thick to pour but will drop from a spoon in lumps
Drop Batter
Boston Cream Pie
Torte
Creme Anglaise (krem awng glezz)
25. A small - dry - finger-shaped sponge cake or cookie.
Boston Cream Pie
Sponge Cake
Ladyfinger
Rounding
26. (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.
Dredge
Napoleon
Deci
Glaze
27. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Pasteurized
Pastry Flour
Baba
28. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Royal Icing
Cobbler
Strudel
29. A weak flour used for pastries and cookies.
Devil's-Food Cake
Emulsion
Pastry Flour
Sorbetto
30. A rich cream made of sweet chocolate and heavy cream.
Bavarian Cream
Pulled Sugar
Ganache (gah nahsh)
Creaming
31. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Two-Stage Method
Glaze
Buttercream
Hydrogenation
32. A light cake made by the chiffon method.
Scone
Angel Food Method
Ladyfinger
Chiffon Cake
33. The browning of sugars caused by heat.
Zest
Caramelization
Charlotte
Meringue
34. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Puree
Bavarian Cream
Fermentation
Pastillage
35. The starchy inner portion of grain kernels.
Endosperm
Short
Cocoa
Blanc Mange (bla mahnge)
36. Fruit cooked in a sugar syrup.
Creme Brulee
Marzipan
Chiffon Pie
Compote
37. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Chiffon Pie
Royal Icing
Buttercream
Short
38. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Creaming Method
Bavarian Cream
Tempering
Cocoa
39. A sugar paste used for decorative work - Which becomes very hard when dry.
Glaze
Petit Four
Fondant
Pastillage
40. The chemical name for regular granulated sugar and confectioners' sugar.
Rounding
Sucrose
Praline
Marzipan
41. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Babka
Souffle
Simple Syrup
42. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Sorbet (sor bay)
Brioche
Baked Alaska
Caramelization
43. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
High-Ratio Method
Palmier (palm yay)
Sourdough
Marzipan
44. A type of cake made of meringue (egg whites and sugar) and flour.
Caramelization
Angel Food Cake
Chiffon Cake
High-Ratio
45. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Chiffon Pie
Genoise (zhen wahz)
Creme Brulee
Shortening
46. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Croissant (krwah sawn)
Zabaglione
Devil's-Food Cake
Macaroon
47. A delicate cake or pastry small enough to be eaten in one or two bites.
Souffle
Petit Four
Granite (grab nee tay)
Coulis (koo lee)
48. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Dessert Syrup
Endosperm
Leavening
Granite (grab nee tay)
49. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Short
French Pastry
Strudel
Coulis (koo lee)
50. The basic unit of length in the metric system; slightly longer than one yard.
Paris-Brest
Creme Caramel
Sponge Method
Meter