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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) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho
Chiffon Cake
Marble
High-Ratio
Sorbetto
2. The basic unit of volume in the metric system; equal to slightly more than a quart.
Chiffon Pie
Liter
Creaming
Napoleon
3. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Gluten
Two-Stage Method
Challah
Swiss Roll
4. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Coulis (koo lee)
Buttercream
Sponge Method
Fondant
5. Prefix in the metric system meaning 'one-hundredth.'
Centi
Hydrogenation
Torte
Glaze
6. The colored outer portion of the peel of citrus fruits.
Souffle
Marshmallow
Challah
Zest
7. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
French Pastry
Phyllo (fee lo)
Tunneling
Baba
8. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Zest
Baked Alaska
Rich Dough
Simple Syrup
9. French word for 'cake.'
Gateau (gah toe)
Petit Four
Babka
Challah
10. A custard baked in a mold lined with caramelized sugar - then unmolded.
Icing Comb
Pumpernickel Flour
Creme Caramel
Dredge
11. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Buttercream
Compote
Praline
Two-Stage Method
12. A type of yeast bread or cake that is soaked in syrup.
Devil's-Food Cake
Creaming
Sponge
Baba
13. Weighing - usually of ingredients or of dough's or batters.
Scaling
Croissant (krwah sawn)
Milli
Endosperm
14. A cake mixing method based on whipped eggs and sugar.
Sponge
Sponge Method
Pastry Flour
Blown Sugar
15. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Chiffon Pie
Liter
Dredge
16. 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.
Sponge
Marble
Short
Croissant (krwah sawn)
17. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Blanc Mange (bla mahnge)
French Pastry
Pastillage
18. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Shortening
Parfait;
Phyllo (fee lo)
Palmier (palm yay)
19. (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
Short
Meringue
Confectioners' Sugar
20. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Palmier (palm yay)
Royal Icing
Fermentation
Rich Dough
21. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Blanc Mange (bla mahnge)
Pastry Cream
Chiffon Pie
Creme Anglaise (krem awng glezz)
22. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Phyllo (fee lo)
Sourdough
Pastillage
Zabaglione
23. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Leavening
Fritter
Creaming
Creme Brulee
24. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Gluten
Eclair Paste
Granite (grab nee tay)
25. (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.
Puree
Endosperm
Souffle
Angel Food Method
26. See Two-Stage Method.
High-Ratio Method
Chiffon Pie
Deci
Kilo
27. A type of biscuit or biscuitlike bread.
Wash
Gluten
Scone
Palmier (palm yay)
28. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.
Gateau (gah toe)
Baklava
Sourdough
Glaze
29. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Docking
Rich Dough
Fondant
Streusel (stray sel)
30. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Phyllo (fee lo)
Net Weight
Endosperm
Boston Cream Pie
31. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Gelatinization
Pumpernickel Flour
Cocoa
Rounding
32. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Napoleon
Gluten
Fermentation
33. A uniform mixture of two or more unmixable substances.
Emulsion
Sponge Cake
Dredge
Mousse
34. The weight of the total contents of a can or package.
Creaming Method
Endosperm
Net Weight
Creme Caramel
35. Italian ice cream
Creaming
Gelato
Gram
Compote
36. Prefix in the metric system meaning 'one-tenth.'
Docking
Custard
Liter
Deci
37. A thin sponge cake layer spread with a filling and rolled up.
Creaming
Chiffon Method
Sorbet (sor bay)
Swiss Roll
38. Fruit cooked in a sugar syrup.
Baked Alaska
Pulled Sugar
Compote
Sponge
39. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Ganache (gah nahsh)
Buttercream
Granite (grab nee tay)
Foaming
40. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Caramelization
Milli
Extraction
Fermentation
41. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Baklava
Marshmallow
Batter
Docking
42. 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.
Batter
French Pastry
Pulled Sugar
Scaling
43. (1) Glazed; coated with icing. (2) Frozen.
Extraction
Glace (glah say)
Drop Batter
Torte
44. A rich egg bread - often made as a braided loaf.
Profiterole
Zabaglione
Challah
Pastillage
45. A dessert made of layers of puff pastry filled with pastry cream.
Blown Sugar
Pastry Flour
Creme Brulee
Napoleon
46. A thick custard sauce containing eggs and starch.
Profiterole
Pastry Cream
Macaroon
Saint-Honore
47. French word for 'sherbet -'
Sorbet (sor bay)
Strudel
Caramelization
Baklava
48. 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
Gram
Cocoa
Icing Comb
49. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Palmier (palm yay)
Creaming
Marble
Short
50. A syrup consisting of sucrose and water in varying proportions.
Baked Alaska
Gelato
Simple Syrup
Souffle