SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
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. Prefix in the metric system meaning 'one-thousandth.'
High-Ratio Method
Milli
Marshmallow
Creaming Method
2. A dough high in fat - sugar - and/or eggs.
High-Ratio Method
Rich Dough
Liter
Dessert Syrup
3. See Two-Stage Method.
High-Ratio Method
Gluten
Compote
Creme Brulee
4. Prefix in the metric system meaning 'one-hundredth.'
Centi
Granite (grab nee tay)
Milli
Tunneling
5. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Baklava
Torte
Gram
Pasteurized
6. German word for various types of cakes - usually layer cakes.
Chocolate Liquor
Angel Food Method
Baklava
Torte
7. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Puff Pastry
Gelato
Sucrose
Liter
8. (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.
Strudel
Batter
Drop Batter
Meter
9. A batter that is too thick to pour but will drop from a spoon in lumps
Glace (glah say)
Tempering
Drop Batter
Gluten
10. A confection or flavoring made of nuts and caramelized sugar.
Praline
Fondant
Tempering
Shortening
11. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Profiterole
Bread Flour
Hydrogenation
Marble
12. To sprinkle thoroughly with sugar or another dry powder.
High-Ratio
Emulsion
Dredge
Boston Cream Pie
13. The metric system of temperature measurement - with 0
Bavarian Cream
Celsius Scale
Milli
Endosperm
14. Italian word for 'sherbet.'
Pulled Sugar
Coulis (koo lee)
Sorbetto
Baklava
15. French word for 'cake.'
Emulsion
Zabaglione
Gateau (gah toe)
Marble
16. A crisp cookie made of butter - sugar - and flour.
Net Weight
Savarin;
Babka
Shortbread
17. A liquid that is thickened or set by the coagulation of egg protein.
Napoleon
Dessert Syrup
Ladyfinger
Custard
18. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Wash
Gelatinization
Gram
Zest
19. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Puree
Glaze
Icing Comb
20. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Liter
Praline
Boston Cream Pie
Tunneling
21. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Pate a Choux (pot ah shoo)
Creme Brulee
Marzipan
Custard
22. The starchy inner portion of grain kernels.
Croissant (krwah sawn)
Endosperm
Zest
Tempering
23. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Genoise (zhen wahz)
Palmier (palm yay)
Crepe (krep)
24. Eclair paste.
Almond Paste
Pate a Choux (pot ah shoo)
Angel Food Cake
Streusel (stray sel)
25. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Blown Sugar
Dessert Syrup
High-Ratio
Angel Food Method
26. A light cake made by the chiffon method.
Gateau (gah toe)
Chiffon Cake
Milli
Cocoa
27. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Fritter
Centi
Napoleon
Phyllo (fee lo)
28. Italian ice cream
Baklava
Gelato
Batter
Bavarian Cream
29. A syrup consisting of sucrose and water in varying proportions.
Devil's-Food Cake
Simple Syrup
Saint-Honore
Tunneling
30. A cookie made of eggs (usually whites) and almond paste or coconut
Zest
Macaroon
Compote
Pastry Flour
31. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Centi
Caramelization
Chiffon Method
Endosperm
32. A thick - white foam made of whipped egg whites and sugar.
One-Stage Method
Almond Paste
Dutch Process Cocoa
Meringue
33. A paste or confection made of almonds and sugar and often used for decorative work.
Sucrose
Marzipan
Creme Brulee
Deci
34. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Phyllo (fee lo)
Gluten
Praline
Streusel (stray sel)
35. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Palmier (palm yay)
Pulled Sugar
Pastillage
Macaroon
36. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Angel Food Cake
Eclair Paste
Endosperm
Extraction
37. (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.
Shortening
Phyllo (fee lo)
Creaming Method
Pastillage
38. A coarse - flaky meal made from whole rye grains.
Buttercream
Pastry Cream
Pumpernickel Flour
Tunneling
39. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Gram
Dutch Process Cocoa
Mousse
Angel Food Cake
40. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
Tunneling
Saint-Honore
Angel Food Method
41. A rich cream made of sweet chocolate and heavy cream.
Paris-Brest
Ganache (gah nahsh)
Docking
Chiffon Pie
42. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Shortbread
Rich Dough
Fermentation
Tempering
43. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Baklava
Marshmallow
Creaming
Brioche
44. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Sorbetto
Creaming Method
Fritter
Extraction
45. A delicate cake or pastry small enough to be eaten in one or two bites.
Drop Batter
Brioche
Celsius Scale
Petit Four
46. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Sponge Method
Scone
Zabaglione
47. French word for 'sherbet -'
Praline
Sorbet (sor bay)
Gram
Pasteurized
48. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
High-Ratio Method
Buttercream
Crepe (krep)
Celsius Scale
49. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Ladyfinger
Eclair Paste
Creaming
Shortening
50. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Granite (grab nee tay)
Sponge Cake
Endosperm
Deci