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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. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Almond Paste
Puree
Batter
Blown Sugar
2. Prefix in the metric system meaning 'one thousand.'
Fondant
Sabayon
Bavarian Cream
Kilo
3. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Hydrogenation
Gateau (gah toe)
Profiterole
Torte
4. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Sabayon
Rounding
Pumpernickel Flour
Rich Dough
5. A plastic triangle with toothed or serrated edges; used for texturing icings.
Icing Comb
Bavarian Cream
Almond Paste
Custard
6. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Foaming
Creme Caramel
Brioche
Sabayon
7. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Tunneling
Creme Brulee
Sorbetto
Pastillage
8. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Marzipan
Sponge
French Pastry
9. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Torte
Croissant (krwah sawn)
Pasteurized
Angel Food Method
10. A sugar paste used for decorative work - Which becomes very hard when dry.
Caramelization
Glace (glah say)
Pastillage
Gram
11. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Crepe (krep)
Stollen
Creaming
Eclair Paste
12. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Caramelization
Torte
Zest
13. 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.
Zest
Two-Stage Method
Puree
Creaming
14. The browning of sugars caused by heat.
Puff Pastry
Caramelization
Sponge
Macaroon
15. A rich cream made of sweet chocolate and heavy cream.
Celsius Scale
Ganache (gah nahsh)
Chocolate Liquor
Cocoa
16. A coarse - flaky meal made from whole rye grains.
Fritter
Sourdough
Petit Four
Pumpernickel Flour
17. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Baklava
Leavening
Emulsion
Profiterole
18. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Croissant (krwah sawn)
Profiterole
Blanc Mange (bla mahnge)
Sourdough
19. Strong flour - such as patent flour - used for breads.
Palmier (palm yay)
Dessert Syrup
Crepe (krep)
Bread Flour
20. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Extraction
High-Ratio Method
One-Stage Method
Mousse
21. A type of biscuit or biscuitlike bread.
Wash
Extraction
Devil's-Food Cake
Scone
22. A fruit dessert similar to a pie but without a bottom crust.
Marshmallow
Caramelization
Boston Cream Pie
Cobbler
23. The starchy inner portion of grain kernels.
High-Ratio
Short
Marble
Endosperm
24. A thick - white foam made of whipped egg whites and sugar.
Meringue
Simple Syrup
Short
Rich Dough
25. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Chocolate Liquor
Royal Icing
Palmier (palm yay)
Gram
26. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Marble
Compote
Chiffon Method
Endosperm
27. A dessert made of layers of puff pastry filled with pastry cream.
Caramelization
Napoleon
Pastry Cream
Saint-Honore
28. The process by which starch granules absorb water and swell in size.
Scaling
Custard
Gelatinization
Buttercream
29. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
High-Ratio
Pasteurized
Bread Flour
30. A light cake made by the chiffon method.
Emulsion
Marshmallow
Chiffon Cake
Tunneling
31. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Compote
Glace (glah say)
Foaming
Sabayon
32. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
Drop Batter
Confectioners' Sugar
Centi
33. Prefix in the metric system meaning 'one-hundredth.'
Pastry Cream
Centi
Creaming Method
Gram
34. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Dredge
Pastillage
Bavarian Cream
Profiterole
35. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Sponge Cake
High-Ratio Method
Torte
Petit Four
36. The basic unit of volume in the metric system; equal to slightly more than a quart.
Simple Syrup
Creme Anglaise (krem awng glezz)
Liter
Zest
37. A type of sweet yeast bread or coffee cake.
Compote
Blanc Mange (bla mahnge)
Babka
Eclair Paste
38. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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39. A rich egg bread - often made as a braided loaf.
Puff Pastry
Sponge
Challah
Pastry Cream
40. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Creme Caramel
Scaling
Marble
Chiffon Method
41. A very thin French pancake - often served rolled around a filling.
Gateau (gah toe)
One-Stage Method
Buttercream
Crepe (krep)
42. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Dredge
Savarin;
Profiterole
Tunneling
43. A paste or confection made of almonds and sugar and often used for decorative work.
Marzipan
Batter
Bread Flour
Scone
44. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Crepe (krep)
Dessert Syrup
Croissant (krwah sawn)
Spun Sugar
45. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Deci
Gelato
Charlotte
Parfait;
46. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Custard
Mousse
Compote
Dutch Process Cocoa
47. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Tempering
Creme Caramel
Compote
Mousse
48. Cocoa that has been processed with an alkali to reduce its acidity.
Dutch Process Cocoa
Sponge Method
Cobbler
Caramelization
49. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.
Gram
Caramelization
Spun Sugar
Batter
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.
Zabaglione
Deci
Fondant
Parfait;