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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. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Custard
Chiffon Cake
One-Stage Method
Baklava
2. Prefix in the metric system meaning 'one-tenth.'
Deci
Endosperm
Docking
Custard
3. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Spun Sugar
Sorbetto
French Pastry
4. Cocoa that has been processed with an alkali to reduce its acidity.
Two-Stage Method
Sorbetto
Dutch Process Cocoa
Deci
5. A paste or confection made of almonds and sugar and often used for decorative work.
Scaling
Marzipan
Sorbetto
Puree
6. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Wash
Palmier (palm yay)
Sucrose
Sabayon
7. A fruit or vegetable puree - used as a sauce.
High-Ratio Method
Chocolate Liquor
Coulis (koo lee)
Praline
8. German word for various types of cakes - usually layer cakes.
Baked Alaska
French Pastry
Torte
Rich Dough
9. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Liter
Angel Food Cake
Zest
Gluten
10. Prefix in the metric system meaning 'one-thousandth.'
Rich Dough
Pastillage
Cocoa
Milli
11. Fruit cooked in a sugar syrup.
Compote
Confectioners' Sugar
Creme Anglaise (krem awng glezz)
Creaming
12. Italian ice cream
Baklava
Blown Sugar
Celsius Scale
Gelato
13. See Two-Stage Method.
High-Ratio Method
Coulis (koo lee)
Foaming
Fermentation
14. French word for 'sherbet -'
Sorbet (sor bay)
Confectioners' Sugar
Creme Brulee
Pastry Flour
15. A very thin French pancake - often served rolled around a filling.
Sorbet (sor bay)
Saint-Honore
Creme Brulee
Crepe (krep)
16. A type of yeast bread or cake that is soaked in syrup.
Glace (glah say)
Charlotte
Meter
Savarin;
17. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Boston Cream Pie
Pumpernickel Flour
Petit Four
Zabaglione
18. A cookie mixing method in which all ingredients are added to the bowl at once.
Dredge
One-Stage Method
Ladyfinger
Glace (glah say)
19. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Deci
Marshmallow
Gluten
Boston Cream Pie
20. A confection or flavoring made of nuts and caramelized sugar.
Pate a Choux (pot ah shoo)
Praline
Liter
Blanc Mange (bla mahnge)
21. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
One-Stage Method
Marzipan
Chiffon Method
22. A weak flour used for pastries and cookies.
Pastry Flour
Bavarian Cream
Ganache (gah nahsh)
Boston Cream Pie
23. A type of yeast bread or cake that is soaked in syrup.
Baba
Sponge
Palmier (palm yay)
Rounding
24. A dessert made of layers of puff pastry filled with pastry cream.
Croissant (krwah sawn)
Petit Four
Napoleon
Rounding
25. A uniform mixture of two or more unmixable substances.
Granite (grab nee tay)
High-Ratio Method
Emulsion
Marzipan
26. (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
Two-Stage Method
High-Ratio
Dredge
Profiterole
27. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Croissant (krwah sawn)
Emulsion
Profiterole
Tunneling
28. The colored outer portion of the peel of citrus fruits.
Zest
Wash
Petit Four
Sourdough
29. (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.
Puff Pastry
Deci
Genoise (zhen wahz)
Sourdough
30. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Meter
Glaze
Cocoa
Icing Comb
31. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Sponge Cake
Sabayon
Marble
Charlotte
32. A small - dry - finger-shaped sponge cake or cookie.
Baba
Leavening
Ladyfinger
Blanc Mange (bla mahnge)
33. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Petit Four
Fermentation
Rich Dough
Rounding
34. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Tempering
Glaze
Sorbet (sor bay)
Almond Paste
35. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Tunneling
Pumpernickel Flour
Compote
Granite (grab nee tay)
36. (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.
Creme Brulee
Chiffon Method
Saint-Honore
Streusel (stray sel)
37. The process by which starch granules absorb water and swell in size.
Chiffon Method
Gelatinization
Sponge
Sorbet (sor bay)
38. A fruit dessert similar to a pie but without a bottom crust.
Napoleon
Chocolate Liquor
Cobbler
Fritter
39. (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.
Almond Paste
Napoleon
Strudel
Custard
40. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Torte
Creaming Method
Dessert Syrup
Confectioners' Sugar
41. A coarse - flaky meal made from whole rye grains.
Blown Sugar
Short
Pumpernickel Flour
Drop Batter
42. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Parfait;
Royal Icing
Zest
Leavening
43. A type of biscuit or biscuitlike bread.
Petit Four
Baked Alaska
Saint-Honore
Scone
44. A thin sponge cake layer spread with a filling and rolled up.
Coulis (koo lee)
Creme Anglaise (krem awng glezz)
Swiss Roll
Centi
45. 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.
Pastillage
Emulsion
Batter
Custard
46. A syrup consisting of sucrose and water in varying proportions.
Devil's-Food Cake
Batter
Simple Syrup
Phyllo (fee lo)
47. A custard baked in a mold lined with caramelized sugar - then unmolded.
Leavening
Pumpernickel Flour
Sourdough
Creme Caramel
48. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Net Weight
Croissant (krwah sawn)
Bavarian Cream
High-Ratio
49. Italian word for 'sherbet.'
Sorbetto
Creaming
Creaming Method
Gram
50. The starchy inner portion of grain kernels.
Granite (grab nee tay)
Endosperm
Croissant (krwah sawn)
Sponge Cake