SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Sponge Method
Puff Pastry
Chocolate Liquor
Spun Sugar
2. The basic unit of length in the metric system; slightly longer than one yard.
Foaming
Creme Brulee
Meter
Pastry Cream
3. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Torte
Gluten
Short
Paris-Brest
4. 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
Bavarian Cream
One-Stage Method
Streusel (stray sel)
5. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Charlotte
Sorbetto
Creaming Method
Paris-Brest
6. A type of yeast bread or cake that is soaked in syrup.
Glace (glah say)
Croissant (krwah sawn)
Royal Icing
Baba
7. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Phyllo (fee lo)
Zest
Macaroon
Dessert Syrup
8. A syrup consisting of sucrose and water in varying proportions.
Boston Cream Pie
Mousse
Rich Dough
Simple Syrup
9. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Paris-Brest
Saint-Honore
Chiffon Method
Chocolate Liquor
10. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Fermentation
Creme Caramel
Boston Cream Pie
Extraction
11. A fruit or vegetable puree - used as a sauce.
Saint-Honore
Coulis (koo lee)
Creme Anglaise (krem awng glezz)
Genoise (zhen wahz)
12. (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.
Challah
Strudel
Baba
Confectioners' Sugar
13. (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
Sponge Method
High-Ratio
Souffle
Marshmallow
14. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Rounding
Meter
Dredge
Eclair Paste
15. A light cake made by the chiffon method.
Chiffon Cake
Creme Caramel
Batter
Marshmallow
16. A custard baked in a mold lined with caramelized sugar - then unmolded.
Creme Caramel
Gelatinization
Savarin;
Tunneling
17. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Centi
Puff Pastry
French Pastry
Fritter
18. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Blanc Mange (bla mahnge)
Devil's-Food Cake
Streusel (stray sel)
Phyllo (fee lo)
19. (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.
Fondant
Royal Icing
Mousse
Souffle
20. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
21. Weighing - usually of ingredients or of dough's or batters.
Sabayon
Pastry Cream
Scaling
Dessert Syrup
22. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Sponge Method
Marble
Marzipan
Charlotte
23. A coarse - flaky meal made from whole rye grains.
Pumpernickel Flour
Fritter
Meter
Streusel (stray sel)
24. Italian ice cream
Angel Food Cake
Crepe (krep)
Parfait;
Gelato
25. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Babka
Sabayon
Sponge Cake
Caramelization
26. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Challah
Napoleon
Shortbread
Mousse
27. A sugar paste used for decorative work - Which becomes very hard when dry.
Pastillage
Challah
Charlotte
Chiffon Cake
28. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Mousse
Sucrose
Puree
Brioche
29. The colored outer portion of the peel of citrus fruits.
Creme Anglaise (krem awng glezz)
Glaze
Ganache (gah nahsh)
Zest
30. A batter that is too thick to pour but will drop from a spoon in lumps
Tempering
Mousse
Drop Batter
Parfait;
31. A type of sweet yeast bread with fruit.
Milli
Stollen
High-Ratio
Granite (grab nee tay)
32. A plastic triangle with toothed or serrated edges; used for texturing icings.
Souffle
Scone
Gluten
Icing Comb
33. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Sabayon
Net Weight
Gluten
Pulled Sugar
34. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Sponge Method
Shortbread
Kilo
35. Fruit cooked in a sugar syrup.
High-Ratio
Compote
Praline
Almond Paste
36. (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)
Hydrogenation
Croissant (krwah sawn)
Profiterole
37. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Zabaglione
Caramelization
Icing Comb
Parfait;
38. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
39. Strong flour - such as patent flour - used for breads.
Charlotte
Bread Flour
Pasteurized
Fritter
40. The browning of sugars caused by heat.
Liter
Profiterole
Rich Dough
Caramelization
41. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Fondant
Marshmallow
Scaling
Crepe (krep)
42. (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.
Pulled Sugar
Baklava
Sourdough
Compote
43. Prefix in the metric system meaning 'one-tenth.'
Simple Syrup
Sabayon
Deci
Parfait;
44. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Marble
Creaming
Baked Alaska
Glace (glah say)
45. A dessert consisting of a ring of baked eclair paste filled with cream.
Torte
Paris-Brest
Drop Batter
Sponge Cake
46. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Confectioners' Sugar
Foaming
Souffle
Buttercream
47. A cookie mixing method in which all ingredients are added to the bowl at once.
Meringue
Batter
Streusel (stray sel)
One-Stage Method
48. Prefix in the metric system meaning 'one-hundredth.'
Pate a Choux (pot ah shoo)
Centi
Glaze
Stollen
49. A rich cream made of sweet chocolate and heavy cream.
Ganache (gah nahsh)
Creme Brulee
Bavarian Cream
Genoise (zhen wahz)
50. Eclair paste.
Pate a Choux (pot ah shoo)
Caramelization
Fondant
Chocolate Liquor
Sorry!:) No result found.
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests