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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 fruit dessert similar to a pie but without a bottom crust.
Bread Flour
Sourdough
Blanc Mange (bla mahnge)
Cobbler
2. A sponge cake made with a batter containing melted butter.
Pate a Choux (pot ah shoo)
Icing Comb
Baba
Genoise (zhen wahz)
3. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Torte
Dessert Syrup
Creaming Method
Fritter
4. 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
Sabayon
Granite (grab nee tay)
Chiffon Method
5. The process of whipping eggs - with or without sugar - to incorporate air.
Foaming
Hydrogenation
Simple Syrup
Torte
6. Italian ice cream
Granite (grab nee tay)
Foaming
Stollen
Gelato
7. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creaming
Fritter
Bread Flour
Creme Brulee
8. A thick custard sauce containing eggs and starch.
Genoise (zhen wahz)
Pastry Cream
Napoleon
Sponge Method
9. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
Dutch Process Cocoa
Shortbread
Bavarian Cream
Strudel
10. A type of yeast bread or cake that is soaked in syrup.
Savarin;
Croissant (krwah sawn)
Gateau (gah toe)
Marshmallow
11. A crisp cookie made of butter - sugar - and flour.
Docking
Sponge Cake
Shortbread
Pate a Choux (pot ah shoo)
12. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Glaze
Sorbetto
Sponge Cake
Kilo
13. (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.
Phyllo (fee lo)
Souffle
Blanc Mange (bla mahnge)
Fermentation
14. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Pate a Choux (pot ah shoo)
Phyllo (fee lo)
Leavening
Icing Comb
15. A mixture of finely ground almonds and sugar
Pastry Flour
Souffle
Foaming
Almond Paste
16. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.
Cobbler
Bavarian Cream
Shortening
Gluten
17. Weighing - usually of ingredients or of dough's or batters.
French Pastry
Scaling
Parfait;
Caramelization
18. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Eclair Paste
High-Ratio
Sucrose
Gram
19. A liquid that is thickened or set by the coagulation of egg protein.
Custard
Profiterole
Tunneling
Glace (glah say)
20. To sprinkle thoroughly with sugar or another dry powder.
Chiffon Cake
Foaming
Dredge
Phyllo (fee lo)
21. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Baklava
Dessert Syrup
Torte
Sorbet (sor bay)
22. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Cobbler
Puff Pastry
Docking
Gluten
23. A cake mixing method based on whipped eggs and sugar.
Liter
Sponge Method
Fritter
Parfait;
24. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Meringue
Hydrogenation
Ladyfinger
Fermentation
25. A type of cake made of meringue (egg whites and sugar) and flour.
Pasteurized
Sabayon
Angel Food Cake
Tunneling
26. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Deci
Drop Batter
Milli
Profiterole
27. Heat-treated to kill bacteria that might cause disease or spoilage.
Sponge Method
Creme Brulee
Sourdough
Pasteurized
28. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Coulis (koo lee)
Babka
Shortening
Pulled Sugar
29. A type of yeast bread or cake that is soaked in syrup.
Zest
Baba
Extraction
Pasteurized
30. (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
Baked Alaska
High-Ratio
Tunneling
Glace (glah say)
31. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Confectioners' Sugar
Creme Caramel
Boston Cream Pie
Fermentation
32. A batter that is too thick to pour but will drop from a spoon in lumps
Scaling
Drop Batter
Dessert Syrup
Creme Brulee
33. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Brioche
Pate a Choux (pot ah shoo)
Palmier (palm yay)
Creaming
34. French word for 'sherbet -'
Streusel (stray sel)
Savarin;
Sorbet (sor bay)
Endosperm
35. The weight of the total contents of a can or package.
Profiterole
Chiffon Pie
Net Weight
Parfait;
36. A thin sponge cake layer spread with a filling and rolled up.
Ganache (gah nahsh)
Swiss Roll
Brioche
Fermentation
37. Eclair paste.
Fondant
Sucrose
Pate a Choux (pot ah shoo)
Drop Batter
38. The metric system of temperature measurement - with 0
Compote
Angel Food Cake
Charlotte
Celsius Scale
39. A confection or flavoring made of nuts and caramelized sugar.
Almond Paste
Chiffon Method
Praline
Gateau (gah toe)
40. A syrup consisting of sucrose and water in varying proportions.
Pasteurized
Simple Syrup
Marshmallow
Docking
41. Prefix in the metric system meaning 'one thousand.'
Baba
Kilo
Cocoa
Macaroon
42. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Confectioners' Sugar
Palmier (palm yay)
Blanc Mange (bla mahnge)
Chocolate Liquor
43. (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.
Icing Comb
Torte
Sourdough
Creaming Method
44. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Batter
Stollen
Puree
Brioche
45. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Sabayon
Ganache (gah nahsh)
French Pastry
Fritter
46. The browning of sugars caused by heat.
Rounding
Caramelization
Kilo
Zest
47. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Palmier (palm yay)
Extraction
Chiffon Pie
Creme Anglaise (krem awng glezz)
48. A type of biscuit or biscuitlike bread.
Macaroon
Scone
Chiffon Cake
Meringue
49. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Macaroon
Simple Syrup
Parfait;
50. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Scaling
Pastillage
Deci
Fondant