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. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Dredge
Zest
Fermentation
Buttercream
2. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Dutch Process Cocoa
Praline
Marble
Glaze
3. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Rounding
Pulled Sugar
Swiss Roll
Blown Sugar
4. 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.
Praline
Docking
Sponge
Sorbet (sor bay)
5. Fruit cooked in a sugar syrup.
Wash
Compote
Sourdough
Chiffon Method
6. A liquid that is thickened or set by the coagulation of egg protein.
Bavarian Cream
Boston Cream Pie
Custard
Foaming
7. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Sorbetto
Marshmallow
Gelato
Buttercream
8. A light cake made by the chiffon method.
Sponge Cake
Devil's-Food Cake
Stollen
Chiffon Cake
9. A dessert made of layers of puff pastry filled with pastry cream.
Genoise (zhen wahz)
French Pastry
Chocolate Liquor
Napoleon
10. (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.
Souffle
Chocolate Liquor
Fermentation
Sourdough
11. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Angel Food Method
Sponge
Granite (grab nee tay)
Tempering
12. The process by which starch granules absorb water and swell in size.
Gelatinization
Parfait;
High-Ratio
Icing Comb
13. 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
Gelatinization
Creme Caramel
Ladyfinger
14. Weighing - usually of ingredients or of dough's or batters.
Genoise (zhen wahz)
Spun Sugar
Scaling
Croissant (krwah sawn)
15. A type of yeast bread or cake that is soaked in syrup.
Charlotte
High-Ratio
Pulled Sugar
Savarin;
16. To sprinkle thoroughly with sugar or another dry powder.
Chiffon Cake
Dredge
Fondant
Pastry Flour
17. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Gateau (gah toe)
Custard
Gelato
Fermentation
18. A coarse - flaky meal made from whole rye grains.
Angel Food Method
Shortening
Pumpernickel Flour
Leavening
19. (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.
Creme Anglaise (krem awng glezz)
Devil's-Food Cake
Two-Stage Method
Saint-Honore
20. A uniform mixture of two or more unmixable substances.
Sponge Method
Emulsion
Simple Syrup
Cocoa
21. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Hydrogenation
Croissant (krwah sawn)
Chiffon Pie
Zabaglione
22. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Kilo
Spun Sugar
Angel Food Method
23. Prefix in the metric system meaning 'one-hundredth.'
Meter
Rich Dough
Pasteurized
Centi
24. A crisp cookie made of butter - sugar - and flour.
Stollen
Pastry Flour
Zest
Shortbread
25. A custard baked in a mold lined with caramelized sugar - then unmolded.
Deci
Savarin;
Rounding
Creme Caramel
26. French word for 'cake.'
Gateau (gah toe)
Croissant (krwah sawn)
Fondant
Angel Food Cake
27. A small - dry - finger-shaped sponge cake or cookie.
Puff Pastry
Batter
Chiffon Method
Ladyfinger
28. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Shortbread
Pastillage
Baklava
Baba
29. A dough high in fat - sugar - and/or eggs.
Rich Dough
Sabayon
Pumpernickel Flour
Emulsion
30. The basic unit of volume in the metric system; equal to slightly more than a quart.
Gram
Praline
Liter
Pastillage
31. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Sorbetto
Parfait;
Brioche
Net Weight
32. A type of sweet yeast bread with fruit.
Cocoa
Chiffon Pie
Stollen
Sucrose
33. A type of biscuit or biscuitlike bread.
Scone
Blanc Mange (bla mahnge)
Hydrogenation
Scaling
34. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Brioche
Creme Caramel
Puff Pastry
Parfait;
35. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Blown Sugar
Granite (grab nee tay)
Ganache (gah nahsh)
Mousse
36. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Napoleon
Creme Anglaise (krem awng glezz)
Bavarian Cream
Tunneling
37. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Sponge
Net Weight
Chiffon Method
Chocolate Liquor
38. A sponge cake made with a batter containing melted butter.
Shortbread
Celsius Scale
Genoise (zhen wahz)
Cocoa
39. 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.
Sucrose
Challah
Two-Stage Method
Rich Dough
40. A type of sweet yeast bread or coffee cake.
Paris-Brest
Babka
Dredge
Granite (grab nee tay)
41. A paste or confection made of almonds and sugar and often used for decorative work.
Meter
Marzipan
Sucrose
Marshmallow
42. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Challah
Genoise (zhen wahz)
Sucrose
Profiterole
43. A cookie mixing method in which all ingredients are added to the bowl at once.
High-Ratio Method
Almond Paste
One-Stage Method
Profiterole
44. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Palmier (palm yay)
Savarin;
Shortening
45. A cookie made of eggs (usually whites) and almond paste or coconut
Sponge
Liter
Rounding
Macaroon
46. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Ladyfinger
Deci
Short
Creme Anglaise (krem awng glezz)
47. A thick - white foam made of whipped egg whites and sugar.
Meringue
Baklava
Leavening
Sucrose
48. Strong flour - such as patent flour - used for breads.
Gram
Bread Flour
Icing Comb
Sponge Method
49. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Blown Sugar
Eclair Paste
Marshmallow
Extraction
50. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Royal Icing
Sabayon
Gram
Net Weight