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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. Fruit cooked in a sugar syrup.
Two-Stage Method
Confectioners' Sugar
Croissant (krwah sawn)
Compote
2. A type of biscuit or biscuitlike bread.
Chiffon Method
Scone
Extraction
Hydrogenation
3. The metric system of temperature measurement - with 0
Profiterole
Almond Paste
Foaming
Celsius Scale
4. A type of yeast bread or cake that is soaked in syrup.
French Pastry
Baba
Fondant
Shortbread
5. 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.
Simple Syrup
Batter
Scone
French Pastry
6. The process by which starch granules absorb water and swell in size.
Milli
Praline
Gelatinization
Almond Paste
7. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Baklava
Souffle
Brioche
Short
8. A rich cream made of sweet chocolate and heavy cream.
Chiffon Cake
Ganache (gah nahsh)
Savarin;
Sorbet (sor bay)
9. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Deci
Wash
Short
Blown Sugar
10. Italian word for 'sherbet.'
Sorbetto
Tunneling
Genoise (zhen wahz)
High-Ratio Method
11. A fruit dessert similar to a pie but without a bottom crust.
Bavarian Cream
Confectioners' Sugar
Cobbler
Gelatinization
12. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Hydrogenation
Baklava
Gelato
13. A mixture of finely ground almonds and sugar
Almond Paste
Souffle
Deci
Sponge Method
14. (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.
Stollen
Saint-Honore
Genoise (zhen wahz)
Deci
15. (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.
Granite (grab nee tay)
Shortening
Parfait;
Pastry Flour
16. The browning of sugars caused by heat.
Petit Four
Shortening
Caramelization
Sorbetto
17. A dessert made of layers of puff pastry filled with pastry cream.
Boston Cream Pie
Fondant
Sucrose
Napoleon
18. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Drop Batter
Creaming
Tempering
Zabaglione
19. Prefix in the metric system meaning 'one-thousandth.'
Pumpernickel Flour
Eclair Paste
Milli
Blown Sugar
20. A sugar paste used for decorative work - Which becomes very hard when dry.
Chiffon Pie
Pastillage
Milli
Glaze
21. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Marble
Chiffon Pie
Meter
Marzipan
22. A coarse - flaky meal made from whole rye grains.
Pasteurized
Fermentation
Pumpernickel Flour
Parfait;
23. (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.
Docking
Sourdough
Souffle
Sponge Method
24. Weighing - usually of ingredients or of dough's or batters.
Chiffon Pie
Petit Four
Scaling
Chiffon Cake
25. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
Babka
Zest
Emulsion
26. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Angel Food Cake
Docking
Leavening
Fondant
27. The process of whipping eggs - with or without sugar - to incorporate air.
Milli
Compote
Foaming
Rich Dough
28. (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;
Pulled Sugar
Net Weight
Crepe (krep)
29. French word for 'cake.'
Pasteurized
Gateau (gah toe)
Babka
Milli
30. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Shortbread
Icing Comb
Cocoa
Rounding
31. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Blanc Mange (bla mahnge)
Custard
Cocoa
Glace (glah say)
32. German word for various types of cakes - usually layer cakes.
Torte
Endosperm
One-Stage Method
Granite (grab nee tay)
33. Eclair paste.
Tempering
Confectioners' Sugar
Pate a Choux (pot ah shoo)
Macaroon
34. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Royal Icing
Blanc Mange (bla mahnge)
Baklava
35. A sponge cake made with a batter containing melted butter.
Fermentation
Sorbetto
Tempering
Genoise (zhen wahz)
36. A cake mixing method based on whipped eggs and sugar.
Streusel (stray sel)
Shortening
Sponge Method
Genoise (zhen wahz)
37. A type of yeast bread or cake that is soaked in syrup.
Dredge
Savarin;
Shortening
Praline
38. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creaming
Strudel
High-Ratio
Creme Anglaise (krem awng glezz)
39. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Baba
Sucrose
Torte
40. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Pate a Choux (pot ah shoo)
Chocolate Liquor
French Pastry
Chiffon Method
41. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Pastry Flour
Babka
Dessert Syrup
Creaming Method
42. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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43. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Baked Alaska
Eclair Paste
Chiffon Method
Dessert Syrup
44. A confection or flavoring made of nuts and caramelized sugar.
Hydrogenation
Praline
One-Stage Method
Royal Icing
45. Prefix in the metric system meaning 'one-tenth.'
Sponge Method
Deci
Chocolate Liquor
Royal Icing
46. The chemical name for regular granulated sugar and confectioners' sugar.
Meringue
Bread Flour
Sucrose
Angel Food Cake
47. 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.
Sucrose
Bavarian Cream
Marzipan
Spun Sugar
48. The starchy inner portion of grain kernels.
Endosperm
Puff Pastry
Sabayon
Hydrogenation
49. French word for 'sherbet -'
Pastry Cream
Sorbet (sor bay)
Ladyfinger
Swiss Roll
50. A paste or confection made of almonds and sugar and often used for decorative work.
Wash
Souffle
Chiffon Pie
Marzipan