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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 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.
Strudel
Fondant
Creme Brulee
Short
2. (1) Glazed; coated with icing. (2) Frozen.
Croissant (krwah sawn)
Glace (glah say)
Drop Batter
Sourdough
3. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Meringue
Custard
Royal Icing
Parfait;
4. Prefix in the metric system meaning 'one-hundredth.'
Macaroon
Centi
Savarin;
Meringue
5. Weighing - usually of ingredients or of dough's or batters.
Zabaglione
Gelatinization
Extraction
Scaling
6. A fruit dessert similar to a pie but without a bottom crust.
Napoleon
Baklava
Phyllo (fee lo)
Cobbler
7. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Sabayon
Ladyfinger
Torte
Gram
8. A type of sweet yeast bread with fruit.
Gelatinization
Simple Syrup
Buttercream
Stollen
9. A thick custard sauce containing eggs and starch.
Almond Paste
Spun Sugar
Souffle
Pastry Cream
10. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Swiss Roll
Rounding
Tunneling
Short
11. A crisp cookie made of butter - sugar - and flour.
Almond Paste
Shortbread
Fondant
Baked Alaska
12. (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.
Two-Stage Method
Saint-Honore
Streusel (stray sel)
Drop Batter
13. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Wash
Gelato
Rich Dough
14. A cookie made of eggs (usually whites) and almond paste or coconut
Croissant (krwah sawn)
Macaroon
Short
Net Weight
15. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Genoise (zhen wahz)
Zest
Blanc Mange (bla mahnge)
Dredge
16. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Souffle
Pastillage
Glaze
Gluten
17. A cake mixing method based on whipped eggs and sugar.
Macaroon
Gateau (gah toe)
Puff Pastry
Sponge Method
18. A sugar paste used for decorative work - Which becomes very hard when dry.
Creme Anglaise (krem awng glezz)
Pastillage
Dessert Syrup
Foaming
19. A sponge cake made with a batter containing melted butter.
Genoise (zhen wahz)
Sorbet (sor bay)
Zabaglione
Dredge
20. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Pastry Flour
Short
Foaming
21. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Torte
French Pastry
Granite (grab nee tay)
Scone
22. The weight of the total contents of a can or package.
Net Weight
Zabaglione
Creme Brulee
Gram
23. A plastic triangle with toothed or serrated edges; used for texturing icings.
Chiffon Cake
Baklava
Challah
Icing Comb
24. A small - dry - finger-shaped sponge cake or cookie.
Caramelization
High-Ratio Method
Sorbet (sor bay)
Ladyfinger
25. (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.
Net Weight
Blown Sugar
Creme Anglaise (krem awng glezz)
Shortening
26. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Tempering
Creme Caramel
Pumpernickel Flour
French Pastry
27. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Crepe (krep)
Ladyfinger
Puree
Strudel
28. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Streusel (stray sel)
Short
Rounding
Tempering
29. A cookie mixing method in which all ingredients are added to the bowl at once.
Fermentation
One-Stage Method
Baklava
Meringue
30. A light cake made by the chiffon method.
Chiffon Cake
Baked Alaska
Genoise (zhen wahz)
Macaroon
31. The metric system of temperature measurement - with 0
Torte
Celsius Scale
Brioche
Praline
32. The process by which starch granules absorb water and swell in size.
Caramelization
Napoleon
Gelatinization
Pulled Sugar
33. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Granite (grab nee tay)
Wash
Leavening
34. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Net Weight
Napoleon
Wash
Streusel (stray sel)
35. A type of yeast bread or cake that is soaked in syrup.
Macaroon
Tempering
Emulsion
Savarin;
36. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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37. A type of sweet yeast bread or coffee cake.
Croissant (krwah sawn)
Creaming
One-Stage Method
Babka
38. The chemical name for regular granulated sugar and confectioners' sugar.
Marzipan
Ganache (gah nahsh)
Sucrose
Leavening
39. A uniform mixture of two or more unmixable substances.
Emulsion
French Pastry
Marshmallow
Blown Sugar
40. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Royal Icing
Fondant
Charlotte
Chiffon Pie
41. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Cocoa
Fritter
Profiterole
Buttercream
42. (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.
Ganache (gah nahsh)
Fermentation
Boston Cream Pie
Charlotte
43. 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
Fermentation
Blown Sugar
Rich Dough
44. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Sourdough
Celsius Scale
Strudel
Profiterole
45. A delicate cake or pastry small enough to be eaten in one or two bites.
Charlotte
Centi
Petit Four
Wash
46. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Icing Comb
Centi
Hydrogenation
Cocoa
47. A rich cream made of sweet chocolate and heavy cream.
Kilo
Marzipan
Ganache (gah nahsh)
Sorbet (sor bay)
48. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Ganache (gah nahsh)
Caramelization
Phyllo (fee lo)
49. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Sourdough
Genoise (zhen wahz)
Blown Sugar
Creme Brulee
50. A mixture of finely ground almonds and sugar
Pumpernickel Flour
Shortbread
Almond Paste
Rich Dough