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 light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Buttercream
Sponge Cake
Macaroon
2. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Tempering
Fondant
Palmier (palm yay)
Docking
3. See Two-Stage Method.
Babka
Milli
High-Ratio Method
Wash
4. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Puree
Docking
Caramelization
Torte
5. (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.
Liter
Palmier (palm yay)
Glaze
Emulsion
6. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Almond Paste
French Pastry
Palmier (palm yay)
Buttercream
7. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Chiffon Pie
Babka
Parfait;
8. A confection or flavoring made of nuts and caramelized sugar.
Praline
Babka
Docking
Creme Anglaise (krem awng glezz)
9. French word for 'sherbet -'
Macaroon
Sorbet (sor bay)
High-Ratio Method
Pastry Flour
10. A fruit dessert similar to a pie but without a bottom crust.
Cobbler
Brioche
Pastry Flour
Liter
11. Prefix in the metric system meaning 'one-tenth.'
Pastry Cream
Foaming
Deci
Fritter
12. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Baked Alaska
Milli
Fermentation
13. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Gelatinization
Creaming
Gluten
Chiffon Method
14. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Icing Comb
Pastry Cream
Brioche
Simple Syrup
15. (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.
Ganache (gah nahsh)
Pastillage
Zest
Saint-Honore
16. A cake mixing method - beginning with the blending of flour and high-ratio shortening - followed by the addition of liquids. Also called the high-ratio method.
Sorbet (sor bay)
Marzipan
Net Weight
Two-Stage Method
17. A dough high in fat - sugar - and/or eggs.
Liter
Celsius Scale
Torte
Rich Dough
18. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Coulis (koo lee)
Simple Syrup
Puff Pastry
Puree
19. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Souffle
Puree
Saint-Honore
Pasteurized
20. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Cocoa
Boston Cream Pie
Icing Comb
Rounding
21. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Babka
Charlotte
Sponge Cake
Wash
22. A custard baked in a mold lined with caramelized sugar - then unmolded.
Foaming
Net Weight
Creme Caramel
Gluten
23. 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
Torte
Creaming Method
Gram
24. A type of yeast bread or cake that is soaked in syrup.
Spun Sugar
Shortbread
Petit Four
Savarin;
25. 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.
Shortbread
Simple Syrup
Batter
Bavarian Cream
26. The browning of sugars caused by heat.
Boston Cream Pie
Shortbread
Caramelization
Palmier (palm yay)
27. (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.
Baklava
Brioche
Charlotte
Croissant (krwah sawn)
28. A dessert consisting of a ring of baked eclair paste filled with cream.
Creme Anglaise (krem awng glezz)
Paris-Brest
Extraction
Chocolate Liquor
29. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Creaming Method
Ladyfinger
Fermentation
Petit Four
30. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Creme Brulee
Sponge
Angel Food Method
Shortbread
31. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Streusel (stray sel)
Blown Sugar
Sponge Method
32. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Sucrose
Simple Syrup
Palmier (palm yay)
Tempering
33. The process of whipping eggs - with or without sugar - to incorporate air.
Shortening
Dutch Process Cocoa
Foaming
Sabayon
34. A type of cake made of meringue (egg whites and sugar) and flour.
Fritter
Rich Dough
Crepe (krep)
Angel Food Cake
35. (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.
Souffle
Gluten
Fritter
Tunneling
36. French word for 'cake.'
Gateau (gah toe)
Confectioners' Sugar
Puff Pastry
Palmier (palm yay)
37. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Emulsion
Eclair Paste
Dutch Process Cocoa
38. To sprinkle thoroughly with sugar or another dry powder.
Swiss Roll
Brioche
Dredge
Emulsion
39. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Pumpernickel Flour
Emulsion
Puff Pastry
Croissant (krwah sawn)
40. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Zabaglione
Bavarian Cream
Net Weight
Pasteurized
41. Prefix in the metric system meaning 'one-hundredth.'
Centi
Zabaglione
Marzipan
Emulsion
42. 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.
Shortbread
Sponge
Devil's-Food Cake
Marshmallow
43. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
Coulis (koo lee)
Bread Flour
Shortening
44. The colored outer portion of the peel of citrus fruits.
Pulled Sugar
Petit Four
Zest
Ganache (gah nahsh)
45. A type of biscuit or biscuitlike bread.
Shortbread
Scone
Pasteurized
Sucrose
46. A paste or confection made of almonds and sugar and often used for decorative work.
Boston Cream Pie
Parfait;
Dredge
Marzipan
47. A type of sweet yeast bread or coffee cake.
Macaroon
Stollen
Creme Caramel
Babka
48. A mixture of finely ground almonds and sugar
Cocoa
Almond Paste
Creme Caramel
Baba
49. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Gram
Creme Caramel
Baba
Meter
50. A very thin French pancake - often served rolled around a filling.
Extraction
Crepe (krep)
Streusel (stray sel)
Macaroon