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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 paste or confection made of almonds and sugar and often used for decorative work.
Sponge
Fondant
Baba
Marzipan
2. Cocoa that has been processed with an alkali to reduce its acidity.
Charlotte
Chiffon Cake
Dutch Process Cocoa
Marzipan
3. To sprinkle thoroughly with sugar or another dry powder.
Torte
Two-Stage Method
Paris-Brest
Dredge
4. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Saint-Honore
Petit Four
Tempering
Stollen
5. 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.
Praline
Pastillage
Eclair Paste
Sponge
6. 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.
Foaming
Spun Sugar
Creme Caramel
Creaming Method
7. 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.
Puree
Batter
Creme Caramel
Rich Dough
8. A thick - white foam made of whipped egg whites and sugar.
Icing Comb
Creme Anglaise (krem awng glezz)
Meringue
Genoise (zhen wahz)
9. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Phyllo (fee lo)
Sorbetto
Meringue
Pate a Choux (pot ah shoo)
10. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Sponge Cake
Short
Rounding
11. Eclair paste.
Pate a Choux (pot ah shoo)
Glace (glah say)
Creaming
Pasteurized
12. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Meringue
Babka
Boston Cream Pie
Short
13. The process by which starch granules absorb water and swell in size.
Strudel
Gelatinization
Granite (grab nee tay)
Scone
14. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Babka
Shortbread
Wash
Gelatinization
15. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Batter
Fondant
Baklava
Shortening
16. Strong flour - such as patent flour - used for breads.
Icing Comb
Batter
Buttercream
Bread Flour
17. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Puree
French Pastry
Confectioners' Sugar
Souffle
18. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Profiterole
Rounding
Bread Flour
Croissant (krwah sawn)
19. A type of yeast bread or cake that is soaked in syrup.
Napoleon
Baba
Short
High-Ratio
20. The basic unit of length in the metric system; slightly longer than one yard.
Rounding
Baba
Meter
Scone
21. French word for 'sherbet -'
Sorbetto
Sorbet (sor bay)
Dredge
Leavening
22. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Glace (glah say)
Blanc Mange (bla mahnge)
Chocolate Liquor
Pastillage
23. Prefix in the metric system meaning 'one-hundredth.'
Pasteurized
Strudel
Centi
Gluten
24. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
French Pastry
Leavening
Celsius Scale
Chiffon Cake
25. A liquid that is thickened or set by the coagulation of egg protein.
Marshmallow
Devil's-Food Cake
Puree
Custard
26. Prefix in the metric system meaning 'one thousand.'
Kilo
Streusel (stray sel)
Bread Flour
Endosperm
27. Italian ice cream
Baked Alaska
Genoise (zhen wahz)
Deci
Gelato
28. A fruit dessert similar to a pie but without a bottom crust.
Almond Paste
Sponge Method
Macaroon
Cobbler
29. A type of sweet yeast bread with fruit.
Puff Pastry
Custard
Stollen
Ladyfinger
30. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Dredge
Blown Sugar
Caramelization
Cobbler
31. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Gram
Bavarian Cream
Caramelization
Icing Comb
32. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Angel Food Method
Charlotte
Fritter
Eclair Paste
33. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
French Pastry
Charlotte
Sabayon
Babka
34. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Devil's-Food Cake
Baked Alaska
Sponge
35. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
Charlotte
Docking
Baked Alaska
36. A crisp cookie made of butter - sugar - and flour.
Cocoa
Shortbread
Drop Batter
Paris-Brest
37. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Swiss Roll
Sponge Method
Puff Pastry
38. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
39. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Sucrose
Marble
Kilo
40. A weak flour used for pastries and cookies.
Almond Paste
Zabaglione
Glace (glah say)
Pastry Flour
41. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Marshmallow
Angel Food Method
Scaling
Baklava
42. (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.
Saint-Honore
Leavening
Royal Icing
Puff Pastry
43. A plastic triangle with toothed or serrated edges; used for texturing icings.
Icing Comb
Spun Sugar
Pasteurized
Pastry Cream
44. A rich cream made of sweet chocolate and heavy cream.
Icing Comb
Extraction
Ganache (gah nahsh)
Saint-Honore
45. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Sourdough
Marshmallow
Angel Food Method
Rich Dough
46. The metric system of temperature measurement - with 0
Sabayon
Creaming Method
Celsius Scale
High-Ratio
47. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Coulis (koo lee)
Pulled Sugar
Genoise (zhen wahz)
Confectioners' Sugar
48. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Granite (grab nee tay)
Souffle
Angel Food Method
49. A cookie made of eggs (usually whites) and almond paste or coconut
Parfait;
Macaroon
Scone
Creaming Method
50. The starchy inner portion of grain kernels.
Eclair Paste
Pate a Choux (pot ah shoo)
Praline
Endosperm