SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
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. The weight of the total contents of a can or package.
Almond Paste
Coulis (koo lee)
Net Weight
Zabaglione
2. The browning of sugars caused by heat.
Caramelization
Sabayon
Simple Syrup
Compote
3. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Emulsion
Parfait;
Docking
Angel Food Cake
4. A type of sweet yeast bread or coffee cake.
Chiffon Cake
Sourdough
Babka
Caramelization
5. (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.
High-Ratio Method
Shortening
Pumpernickel Flour
Extraction
6. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Sponge Cake
Creme Caramel
Charlotte
Tunneling
7. A crisp cookie made of butter - sugar - and flour.
Deci
Swiss Roll
Shortbread
French Pastry
8. The basic unit of length in the metric system; slightly longer than one yard.
Torte
Souffle
Meter
Praline
9. A syrup consisting of sucrose and water in varying proportions.
Simple Syrup
Pate a Choux (pot ah shoo)
Palmier (palm yay)
Spun Sugar
10. Heat-treated to kill bacteria that might cause disease or spoilage.
Glaze
French Pastry
Scaling
Pasteurized
11. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Drop Batter
Souffle
Dredge
Hydrogenation
12. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Puree
Cocoa
Charlotte
Sponge Cake
13. 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.
Gram
Spun Sugar
Cobbler
High-Ratio Method
14. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Palmier (palm yay)
Short
Endosperm
15. A sponge cake made with a batter containing melted butter.
Pate a Choux (pot ah shoo)
Genoise (zhen wahz)
One-Stage Method
Drop Batter
16. The process by which starch granules absorb water and swell in size.
Fondant
Streusel (stray sel)
Dredge
Gelatinization
17. The colored outer portion of the peel of citrus fruits.
Creme Anglaise (krem awng glezz)
Meringue
Centi
Zest
18. A very thin French pancake - often served rolled around a filling.
Torte
Crepe (krep)
Custard
Angel Food Method
19. The chemical name for regular granulated sugar and confectioners' sugar.
Scaling
Strudel
Coulis (koo lee)
Sucrose
20. A thin sponge cake layer spread with a filling and rolled up.
Two-Stage Method
Savarin;
Swiss Roll
Babka
21. French word for 'sherbet -'
Sorbet (sor bay)
Creme Brulee
Souffle
Ladyfinger
22. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Leavening
Blown Sugar
Profiterole
Eclair Paste
23. A sugar paste used for decorative work - Which becomes very hard when dry.
Chiffon Pie
Creme Anglaise (krem awng glezz)
Stollen
Pastillage
24. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Buttercream
Praline
Challah
Creaming
25. A small - dry - finger-shaped sponge cake or cookie.
Streusel (stray sel)
Gluten
Ladyfinger
Marshmallow
26. A confection or flavoring made of nuts and caramelized sugar.
Praline
High-Ratio Method
Marble
Rounding
27. A type of yeast bread or cake that is soaked in syrup.
Deci
Saint-Honore
Baba
Dessert Syrup
28. The starchy inner portion of grain kernels.
Brioche
Batter
Endosperm
Stollen
29. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Deci
Royal Icing
Milli
Crepe (krep)
30. A mixture of finely ground almonds and sugar
Gateau (gah toe)
Almond Paste
Confectioners' Sugar
Chiffon Method
31. (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.
Bread Flour
Souffle
Spun Sugar
Marble
32. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Pastillage
Marzipan
Fermentation
Chocolate Liquor
33. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Glace (glah say)
Zabaglione
Confectioners' Sugar
Sabayon
34. A cake mixing method based on whipped eggs and sugar.
Centi
Charlotte
Sabayon
Sponge Method
35. 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.
Stollen
Pastry Cream
Sponge
Milli
36. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Sabayon
Creme Brulee
Fermentation
Custard
37. A type of cake made of meringue (egg whites and sugar) and flour.
Docking
Hydrogenation
Creaming
Angel Food Cake
38. A thick - white foam made of whipped egg whites and sugar.
Endosperm
Meringue
Pasteurized
Souffle
39. A weak flour used for pastries and cookies.
Chiffon Pie
Glace (glah say)
Pastry Flour
Endosperm
40. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Sucrose
Blown Sugar
Gelatinization
Puff Pastry
41. (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
Baklava
Scaling
Pate a Choux (pot ah shoo)
High-Ratio
42. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Brioche
Sorbet (sor bay)
Scaling
Tempering
43. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Sponge
Gluten
Ladyfinger
Devil's-Food Cake
44. Italian ice cream
Gelato
Crepe (krep)
Blown Sugar
Charlotte
45. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
High-Ratio
Dredge
Chiffon Cake
46. A deep-fried item made of or coated with a batter or dough.
Fritter
Strudel
Pumpernickel Flour
Profiterole
47. 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.
Tempering
Chiffon Pie
Two-Stage Method
Savarin;
48. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Streusel (stray sel)
French Pastry
Simple Syrup
Challah
49. To sprinkle thoroughly with sugar or another dry powder.
Dredge
Coulis (koo lee)
Cobbler
Short
50. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Blown Sugar
Pulled Sugar
Cobbler
Gelato