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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 dessert consisting of a ring of baked eclair paste filled with cream.
Zest
Glace (glah say)
Sabayon
Paris-Brest
2. The metric system of temperature measurement - with 0
Celsius Scale
Two-Stage Method
Macaroon
Chiffon Method
3. Prefix in the metric system meaning 'one-tenth.'
Confectioners' Sugar
Pastry Flour
Caramelization
Deci
4. A cookie made of eggs (usually whites) and almond paste or coconut
Pastry Flour
Macaroon
One-Stage Method
Hydrogenation
5. The weight of the total contents of a can or package.
Net Weight
Macaroon
Dutch Process Cocoa
Creme Anglaise (krem awng glezz)
6. A dough high in fat - sugar - and/or eggs.
Rich Dough
Saint-Honore
Granite (grab nee tay)
Rounding
7. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Baklava
Baked Alaska
Petit Four
8. The colored outer portion of the peel of citrus fruits.
Paris-Brest
Dutch Process Cocoa
Zest
Baba
9. A rich cream made of sweet chocolate and heavy cream.
Ganache (gah nahsh)
Caramelization
Royal Icing
Almond Paste
10. Cocoa that has been processed with an alkali to reduce its acidity.
Gateau (gah toe)
Dutch Process Cocoa
Sabayon
Buttercream
11. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Creme Brulee
Spun Sugar
Napoleon
12. A thin sponge cake layer spread with a filling and rolled up.
Strudel
Glace (glah say)
Batter
Swiss Roll
13. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Foaming
Sucrose
Milli
Croissant (krwah sawn)
14. The chemical name for regular granulated sugar and confectioners' sugar.
Foaming
Scone
Sucrose
Phyllo (fee lo)
15. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Ladyfinger
Marble
Devil's-Food Cake
16. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Parfait;
Gateau (gah toe)
Sucrose
Glaze
17. (1) Glazed; coated with icing. (2) Frozen.
Rounding
Souffle
Meter
Glace (glah say)
18. A weak flour used for pastries and cookies.
Eclair Paste
Phyllo (fee lo)
Pastry Flour
Pastillage
19. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Granite (grab nee tay)
Fermentation
Confectioners' Sugar
Sorbetto
20. The starchy inner portion of grain kernels.
Creaming
Crepe (krep)
Endosperm
Marshmallow
21. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Sponge
Strudel
Mousse
Dutch Process Cocoa
22. A sponge cake made with a batter containing melted butter.
Pastillage
Praline
Genoise (zhen wahz)
Fondant
23. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Leavening
Tempering
French Pastry
Zabaglione
24. A thick custard sauce containing eggs and starch.
Puff Pastry
Pastry Cream
Coulis (koo lee)
Creaming Method
25. (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.
Challah
Tunneling
Devil's-Food Cake
Glaze
26. Eclair paste.
Dredge
Zabaglione
Dutch Process Cocoa
Pate a Choux (pot ah shoo)
27. The process by which starch granules absorb water and swell in size.
Gelatinization
Pumpernickel Flour
Strudel
Batter
28. The basic unit of volume in the metric system; equal to slightly more than a quart.
French Pastry
Liter
Marshmallow
Gateau (gah toe)
29. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Sabayon
Puree
Endosperm
Chiffon Method
30. 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
Custard
Palmier (palm yay)
Spun Sugar
31. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Celsius Scale
Leavening
Gram
Souffle
32. Prefix in the metric system meaning 'one thousand.'
Kilo
Crepe (krep)
Charlotte
Leavening
33. A sugar paste used for decorative work - Which becomes very hard when dry.
Net Weight
Napoleon
Pastillage
Creme Caramel
34. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Gram
Spun Sugar
Zest
Phyllo (fee lo)
35. (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.
Meringue
Charlotte
Savarin;
Stollen
36. A type of yeast bread or cake that is soaked in syrup.
Baba
Blown Sugar
Ganache (gah nahsh)
Blanc Mange (bla mahnge)
37. A type of yeast bread or cake that is soaked in syrup.
Souffle
Savarin;
Short
Endosperm
38. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Spun Sugar
Tunneling
Sabayon
Custard
39. (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
Gram
Saint-Honore
Streusel (stray sel)
40. A paste or confection made of almonds and sugar and often used for decorative work.
Paris-Brest
Puff Pastry
Marzipan
Coulis (koo lee)
41. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
French Pastry
Dutch Process Cocoa
Granite (grab nee tay)
42. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Praline
Bavarian Cream
Coulis (koo lee)
Fermentation
43. The basic unit of length in the metric system; slightly longer than one yard.
Meter
Royal Icing
Savarin;
Custard
44. A deep-fried item made of or coated with a batter or dough.
Pumpernickel Flour
Dutch Process Cocoa
Fritter
Saint-Honore
45. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Granite (grab nee tay)
Chiffon Method
Marshmallow
Praline
46. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Kilo
Fondant
Cobbler
Brioche
47. (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
High-Ratio
Sorbet (sor bay)
Torte
Chocolate Liquor
48. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Rounding
Extraction
Cocoa
Confectioners' Sugar
49. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Celsius Scale
Short
Baklava
Cobbler
50. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Dredge
Phyllo (fee lo)
Fondant
Paris-Brest