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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. (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.
Praline
Fondant
Charlotte
Endosperm
2. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Blown Sugar
Puree
Sponge Cake
3. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Napoleon
Boston Cream Pie
Wash
4. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Centi
Phyllo (fee lo)
Gelatinization
Chiffon Method
5. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Brioche
Ladyfinger
Marshmallow
Marble
6. (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.
Docking
Streusel (stray sel)
Sourdough
Extraction
7. 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.
Tempering
Sponge
Blanc Mange (bla mahnge)
Rich Dough
8. Fruit cooked in a sugar syrup.
Dredge
Emulsion
High-Ratio
Compote
9. A fruit or vegetable puree - used as a sauce.
Sponge
Gram
Baked Alaska
Coulis (koo lee)
10. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Eclair Paste
Paris-Brest
Souffle
Rich Dough
11. French word for 'cake.'
Pasteurized
Gateau (gah toe)
Dessert Syrup
Liter
12. 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.
Almond Paste
Two-Stage Method
One-Stage Method
Creme Brulee
13. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Custard
Glace (glah say)
Sponge Cake
Gelato
14. A confection or flavoring made of nuts and caramelized sugar.
Cobbler
High-Ratio Method
Rounding
Praline
15. A thin sponge cake layer spread with a filling and rolled up.
Puree
Swiss Roll
Marble
Sorbet (sor bay)
16. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Stollen
Sponge Method
Royal Icing
Creme Caramel
17. Eclair paste.
Pate a Choux (pot ah shoo)
Boston Cream Pie
Puree
Marzipan
18. A fruit dessert similar to a pie but without a bottom crust.
Simple Syrup
Swiss Roll
Sorbetto
Cobbler
19. A coarse - flaky meal made from whole rye grains.
Deci
Creaming
Chiffon Pie
Pumpernickel Flour
20. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Angel Food Cake
Brioche
Hydrogenation
Sorbetto
21. (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.
Streusel (stray sel)
Saint-Honore
Sabayon
Short
22. A light cake made by the chiffon method.
Devil's-Food Cake
Dredge
Pulled Sugar
Chiffon Cake
23. A type of biscuit or biscuitlike bread.
Liter
Scone
Challah
Devil's-Food Cake
24. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Stollen
Dessert Syrup
Tunneling
Baklava
25. A thick - white foam made of whipped egg whites and sugar.
Creme Anglaise (krem awng glezz)
Meringue
Rich Dough
Zest
26. Heat-treated to kill bacteria that might cause disease or spoilage.
Puree
Pastillage
Pasteurized
Croissant (krwah sawn)
27. A type of cake made of meringue (egg whites and sugar) and flour.
Leavening
Angel Food Cake
Saint-Honore
Creme Caramel
28. A crisp cookie made of butter - sugar - and flour.
Petit Four
Boston Cream Pie
Shortbread
Net Weight
29. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Milli
Endosperm
Spun Sugar
30. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Gluten
Cocoa
Fermentation
Genoise (zhen wahz)
31. A syrup consisting of sucrose and water in varying proportions.
Creaming Method
Simple Syrup
Sponge
Brioche
32. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Glace (glah say)
Charlotte
Chiffon Pie
Swiss Roll
33. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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34. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Scaling
Streusel (stray sel)
Palmier (palm yay)
35. The starchy inner portion of grain kernels.
Pastry Cream
Fondant
Pumpernickel Flour
Endosperm
36. French word for 'sherbet -'
High-Ratio Method
Puree
Extraction
Sorbet (sor bay)
37. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Buttercream
Creaming
Two-Stage Method
Custard
38. The basic unit of length in the metric system; slightly longer than one yard.
Drop Batter
Meter
Gateau (gah toe)
Royal Icing
39. A type of sweet yeast bread or coffee cake.
Shortbread
Savarin;
Dessert Syrup
Babka
40. 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.
Spun Sugar
Gateau (gah toe)
Leavening
Parfait;
41. A dessert made of layers of puff pastry filled with pastry cream.
Mousse
Strudel
Napoleon
Scone
42. Cocoa that has been processed with an alkali to reduce its acidity.
High-Ratio
Fritter
Dutch Process Cocoa
Dessert Syrup
43. A weak flour used for pastries and cookies.
Short
Pastry Flour
Marble
Simple Syrup
44. The browning of sugars caused by heat.
Caramelization
Spun Sugar
Pasteurized
Simple Syrup
45. A cake mixing method based on whipped eggs and sugar.
Caramelization
Cocoa
Sponge Method
Strudel
46. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Baklava
Palmier (palm yay)
Short
Extraction
47. (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.
Compote
Creme Brulee
Zest
Strudel
48. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Scaling
Mousse
Wash
Almond Paste
49. Strong flour - such as patent flour - used for breads.
Scone
Kilo
Angel Food Method
Bread Flour
50. (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.
Hydrogenation
Souffle
Shortening
Pastry Cream