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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. (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.
Fritter
Meringue
Scaling
Saint-Honore
2. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Fondant
Blanc Mange (bla mahnge)
Marzipan
French Pastry
3. A sponge cake made with a batter containing melted butter.
Short
Rich Dough
Pate a Choux (pot ah shoo)
Genoise (zhen wahz)
4. German word for various types of cakes - usually layer cakes.
Torte
Wash
Creaming Method
Net Weight
5. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
Glace (glah say)
Docking
Souffle
6. A rich egg bread - often made as a braided loaf.
Rounding
Challah
Gelatinization
Dessert Syrup
7. A cookie made of eggs (usually whites) and almond paste or coconut
Boston Cream Pie
Icing Comb
Macaroon
Tempering
8. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Gelato
Blown Sugar
Devil's-Food Cake
9. A sugar paste used for decorative work - Which becomes very hard when dry.
Chiffon Method
Batter
Pastillage
Kilo
10. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Caramelization
Sponge
Deci
11. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Sabayon
Chiffon Pie
High-Ratio
Custard
12. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Pastry Cream
Meringue
Extraction
Pastry Flour
13. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Zabaglione
Marzipan
Sourdough
14. A delicate cake or pastry small enough to be eaten in one or two bites.
Torte
Petit Four
Baba
Milli
15. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Sponge Method
Short
Croissant (krwah sawn)
Sucrose
16. A thick custard sauce containing eggs and starch.
Pasteurized
Baba
Pulled Sugar
Pastry Cream
17. A cookie mixing method in which all ingredients are added to the bowl at once.
Baklava
Marble
One-Stage Method
High-Ratio Method
18. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Batter
Compote
Shortbread
Sabayon
19. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Liter
Sponge Cake
Stollen
Dessert Syrup
20. A type of biscuit or biscuitlike bread.
Scone
Shortbread
Angel Food Method
One-Stage Method
21. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Pulled Sugar
Pastillage
Short
Bread Flour
22. (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.
Souffle
Baklava
Croissant (krwah sawn)
Endosperm
23. French word for 'sherbet -'
Sorbet (sor bay)
Extraction
Fritter
Baked Alaska
24. A small - dry - finger-shaped sponge cake or cookie.
Sponge Cake
Compote
Ladyfinger
Pumpernickel Flour
25. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Boston Cream Pie
Zest
Marble
Macaroon
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.
Stollen
Glaze
Two-Stage Method
Genoise (zhen wahz)
27. Prefix in the metric system meaning 'one thousand.'
Kilo
Gelatinization
Gluten
Blanc Mange (bla mahnge)
28. A mixture of finely ground almonds and sugar
Almond Paste
Batter
Sucrose
Praline
29. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Fritter
Two-Stage Method
Blanc Mange (bla mahnge)
Creaming Method
30. A fruit dessert similar to a pie but without a bottom crust.
Mousse
Cobbler
Glace (glah say)
Saint-Honore
31. A rich cream made of sweet chocolate and heavy cream.
Ganache (gah nahsh)
Creme Anglaise (krem awng glezz)
Sponge Cake
Savarin;
32. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Zabaglione
Centi
Napoleon
High-Ratio
33. The browning of sugars caused by heat.
Caramelization
Blown Sugar
Baba
Chiffon Method
34. (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.
Docking
Compote
Sourdough
Two-Stage Method
35. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Zabaglione
Creme Anglaise (krem awng glezz)
Stollen
Shortening
36. 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
Tempering
Crepe (krep)
Shortening
37. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Puree
Icing Comb
Centi
38. 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.
Scone
Two-Stage Method
Short
Liter
39. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Scaling
Wash
Creaming
Zabaglione
40. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Macaroon
Blanc Mange (bla mahnge)
Sourdough
French Pastry
41. A plastic triangle with toothed or serrated edges; used for texturing icings.
Pate a Choux (pot ah shoo)
Icing Comb
Blown Sugar
Buttercream
42. (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.
Sorbetto
Praline
Charlotte
Foaming
43. A type of yeast bread or cake that is soaked in syrup.
Gram
Baba
One-Stage Method
Ganache (gah nahsh)
44. Cocoa that has been processed with an alkali to reduce its acidity.
Genoise (zhen wahz)
Marzipan
Creaming
Dutch Process Cocoa
45. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Glaze
Leavening
Celsius Scale
Gluten
46. French word for 'cake.'
Docking
Gateau (gah toe)
Sourdough
Pumpernickel Flour
47. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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48. (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.
Fritter
Rich Dough
Shortening
Zest
49. The process of whipping eggs - with or without sugar - to incorporate air.
Foaming
Scaling
Celsius Scale
Croissant (krwah sawn)
50. A weak flour used for pastries and cookies.
Pastry Flour
Praline
Profiterole
French Pastry