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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 chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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2. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Cobbler
Dessert Syrup
Hydrogenation
Savarin;
3. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Celsius Scale
Swiss Roll
Drop Batter
4. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Shortbread
Emulsion
Icing Comb
5. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Dredge
Baked Alaska
Cobbler
6. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Fermentation
Baklava
Saint-Honore
Docking
7. The process by which starch granules absorb water and swell in size.
Gateau (gah toe)
Genoise (zhen wahz)
Streusel (stray sel)
Gelatinization
8. A dessert consisting of a ring of baked eclair paste filled with cream.
Savarin;
Fritter
Paris-Brest
Celsius Scale
9. (1) Glazed; coated with icing. (2) Frozen.
Two-Stage Method
Icing Comb
Glace (glah say)
Profiterole
10. A type of biscuit or biscuitlike bread.
Scone
Meringue
Petit Four
Puree
11. French word for 'cake.'
Sorbetto
High-Ratio Method
Gateau (gah toe)
Zabaglione
12. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Blown Sugar
Crepe (krep)
Simple Syrup
Sourdough
13. A plastic triangle with toothed or serrated edges; used for texturing icings.
Icing Comb
Wash
Leavening
Deci
14. A syrup consisting of sucrose and water in varying proportions.
Emulsion
Simple Syrup
Rich Dough
Sponge Cake
15. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Genoise (zhen wahz)
Swiss Roll
Puff Pastry
Devil's-Food Cake
16. See Two-Stage Method.
Angel Food Cake
Baked Alaska
High-Ratio Method
Creaming
17. A cookie made of eggs (usually whites) and almond paste or coconut
Gateau (gah toe)
Macaroon
Ladyfinger
Paris-Brest
18. Prefix in the metric system meaning 'one-thousandth.'
Glace (glah say)
Zest
Babka
Milli
19. Strong flour - such as patent flour - used for breads.
Stollen
Creme Caramel
Bread Flour
Batter
20. German word for various types of cakes - usually layer cakes.
Torte
Glace (glah say)
Liter
Strudel
21. A type of sweet yeast bread with fruit.
Stollen
Almond Paste
Creme Caramel
Dutch Process Cocoa
22. A paste or confection made of almonds and sugar and often used for decorative work.
Almond Paste
Gram
Marzipan
Endosperm
23. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Creaming
French Pastry
Net Weight
Streusel (stray sel)
24. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Angel Food Cake
Short
Pastry Cream
Fermentation
25. A coarse - flaky meal made from whole rye grains.
Centi
Parfait;
Pumpernickel Flour
Stollen
26. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Puree
Confectioners' Sugar
Chocolate Liquor
Shortening
27. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Brioche
Sponge Method
Genoise (zhen wahz)
28. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Stollen
Swiss Roll
High-Ratio Method
Wash
29. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Fondant
Saint-Honore
Croissant (krwah sawn)
Boston Cream Pie
30. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Batter
Ladyfinger
Boston Cream Pie
31. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Fritter
Crepe (krep)
Gluten
Pastillage
32. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Stollen
Royal Icing
Sabayon
Simple Syrup
33. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Pastry Cream
Zabaglione
Deci
Glace (glah say)
34. A fruit dessert similar to a pie but without a bottom crust.
Torte
Mousse
Creme Brulee
Cobbler
35. A thick custard sauce containing eggs and starch.
Angel Food Cake
Pumpernickel Flour
Pastry Cream
Endosperm
36. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Pumpernickel Flour
Cocoa
Hydrogenation
Deci
37. 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.
Creme Caramel
Two-Stage Method
Celsius Scale
Milli
38. A cookie mixing method in which all ingredients are added to the bowl at once.
Eclair Paste
High-Ratio Method
One-Stage Method
Centi
39. A weak flour used for pastries and cookies.
Docking
Pastry Flour
Cobbler
Kilo
40. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Custard
Caramelization
Rounding
Stollen
41. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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42. The weight of the total contents of a can or package.
Granite (grab nee tay)
Net Weight
Gelato
Almond Paste
43. A confection or flavoring made of nuts and caramelized sugar.
Simple Syrup
Eclair Paste
Glace (glah say)
Praline
44. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.
Sponge
Savarin;
Tempering
Parfait;
45. Weighing - usually of ingredients or of dough's or batters.
Phyllo (fee lo)
Scaling
Meter
Marshmallow
46. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Angel Food Cake
Sourdough
High-Ratio Method
47. A deep-fried item made of or coated with a batter or dough.
Baklava
Cocoa
Zabaglione
Fritter
48. A light cake made by the chiffon method.
Milli
Marshmallow
Puff Pastry
Chiffon Cake
49. A batter that is too thick to pour but will drop from a spoon in lumps
Sorbet (sor bay)
Glace (glah say)
Macaroon
Drop Batter
50. A dough high in fat - sugar - and/or eggs.
Icing Comb
Bread Flour
Baked Alaska
Rich Dough