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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. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Tempering
Shortbread
Meter
Streusel (stray sel)
2. A confection or flavoring made of nuts and caramelized sugar.
Stollen
Praline
Bavarian Cream
Dutch Process Cocoa
3. The process by which starch granules absorb water and swell in size.
Blanc Mange (bla mahnge)
Ladyfinger
Croissant (krwah sawn)
Gelatinization
4. Strong flour - such as patent flour - used for breads.
Bread Flour
Macaroon
Sponge
Sucrose
5. Heat-treated to kill bacteria that might cause disease or spoilage.
Pasteurized
Glace (glah say)
Chiffon Pie
French Pastry
6. A liquid that is thickened or set by the coagulation of egg protein.
Babka
Brioche
Gluten
Custard
7. A type of cake made of meringue (egg whites and sugar) and flour.
Boston Cream Pie
Royal Icing
Angel Food Cake
Rich Dough
8. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Marshmallow
Palmier (palm yay)
High-Ratio
Hydrogenation
9. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Fermentation
Baba
Kilo
10. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Pate a Choux (pot ah shoo)
Puff Pastry
Gateau (gah toe)
Buttercream
11. The basic unit of volume in the metric system; equal to slightly more than a quart.
Gluten
Liter
Sucrose
Genoise (zhen wahz)
12. A paste or confection made of almonds and sugar and often used for decorative work.
Kilo
Fritter
Marzipan
Streusel (stray sel)
13. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Almond Paste
Hydrogenation
Scone
Pulled Sugar
14. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Leavening
Dutch Process Cocoa
Drop Batter
Centi
15. German word for various types of cakes - usually layer cakes.
Cocoa
Torte
Genoise (zhen wahz)
Sponge
16. A crisp cookie made of butter - sugar - and flour.
Babka
One-Stage Method
Shortbread
Creme Anglaise (krem awng glezz)
17. (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.
High-Ratio Method
French Pastry
Gelato
Souffle
18. A rich cream made of sweet chocolate and heavy cream.
Creaming Method
Ganache (gah nahsh)
Kilo
Praline
19. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Bavarian Cream
Simple Syrup
Sabayon
20. A syrup consisting of sucrose and water in varying proportions.
Savarin;
Simple Syrup
High-Ratio Method
Gateau (gah toe)
21. A sponge cake made with a batter containing melted butter.
Genoise (zhen wahz)
Drop Batter
Scaling
Sorbet (sor bay)
22. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Almond Paste
Baked Alaska
Boston Cream Pie
23. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Buttercream
Coulis (koo lee)
Zabaglione
Macaroon
24. French word for 'sherbet -'
Sorbet (sor bay)
Petit Four
Saint-Honore
Two-Stage Method
25. The metric system of temperature measurement - with 0
Extraction
Shortening
Savarin;
Celsius Scale
26. See Two-Stage Method.
High-Ratio Method
Petit Four
Creaming
Drop Batter
27. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Parfait;
Wash
Cocoa
Short
28. (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.
Dredge
Charlotte
Sponge Cake
Profiterole
29. The colored outer portion of the peel of citrus fruits.
Sponge
Creaming
Celsius Scale
Zest
30. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Liter
Eclair Paste
Angel Food Cake
31. Prefix in the metric system meaning 'one-thousandth.'
Sponge Method
French Pastry
Baklava
Milli
32. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Napoleon
Creaming
Hydrogenation
Centi
33. 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.
Ladyfinger
Brioche
Spun Sugar
Sabayon
34. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Celsius Scale
Praline
Sponge Cake
Boston Cream Pie
35. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Kilo
Wash
Brioche
Royal Icing
36. Italian ice cream
Gelato
Bread Flour
Batter
Gluten
37. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Dessert Syrup
Cobbler
Pastry Cream
38. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
One-Stage Method
Strudel
Brioche
Croissant (krwah sawn)
39. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Simple Syrup
French Pastry
Bread Flour
Puff Pastry
40. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Milli
Sponge Cake
Fondant
Hydrogenation
41. A type of yeast bread or cake that is soaked in syrup.
Baba
Foaming
Hydrogenation
Profiterole
42. French word for 'cake.'
Milli
Gateau (gah toe)
Deci
Meringue
43. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Endosperm
Shortbread
Puree
44. Italian word for 'sherbet.'
Blown Sugar
Sorbetto
Gelato
Strudel
45. A type of sweet yeast bread with fruit.
Stollen
Emulsion
High-Ratio
Endosperm
46. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Creaming
Icing Comb
Shortening
Cocoa
47. A batter that is too thick to pour but will drop from a spoon in lumps
Custard
Rich Dough
Drop Batter
Chiffon Method
48. A type of yeast bread or cake that is soaked in syrup.
Scaling
Savarin;
Batter
Net Weight
49. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Creme Caramel
Ganache (gah nahsh)
Granite (grab nee tay)
Boston Cream Pie
50. (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.
Croissant (krwah sawn)
Spun Sugar
Swiss Roll
Glaze