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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) 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.
Glaze
Creme Anglaise (krem awng glezz)
Napoleon
Brioche
2. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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3. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Gram
Mousse
Sponge Cake
Phyllo (fee lo)
4. A type of cake made of meringue (egg whites and sugar) and flour.
Marzipan
Baba
Royal Icing
Angel Food Cake
5. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Dutch Process Cocoa
Challah
Zabaglione
Marzipan
6. Italian ice cream
Swiss Roll
Puff Pastry
Gelato
Creme Caramel
7. (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
High-Ratio
Baklava
Stollen
Bread Flour
8. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Docking
Gelatinization
Pastry Flour
Dessert Syrup
9. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Emulsion
Parfait;
Paris-Brest
Dredge
10. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Parfait;
Pulled Sugar
Batter
Chiffon Pie
11. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Praline
Rounding
Souffle
Tunneling
12. A type of sweet yeast bread with fruit.
Zest
Stollen
Mousse
Sponge Cake
13. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Chiffon Cake
Fondant
Rounding
Sabayon
14. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Dredge
Centi
Creaming Method
15. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Shortening
Fondant
Creaming
Macaroon
16. Heat-treated to kill bacteria that might cause disease or spoilage.
Pasteurized
Strudel
Deci
Pulled Sugar
17. 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.
Profiterole
Sponge
Petit Four
Blown Sugar
18. A rich cream made of sweet chocolate and heavy cream.
Blown Sugar
Ladyfinger
Ganache (gah nahsh)
Pulled Sugar
19. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Creme Anglaise (krem awng glezz)
Croissant (krwah sawn)
Foaming
One-Stage Method
20. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Stollen
Chiffon Pie
Extraction
Ganache (gah nahsh)
21. A fruit dessert similar to a pie but without a bottom crust.
High-Ratio Method
Souffle
Marble
Cobbler
22. A syrup consisting of sucrose and water in varying proportions.
Confectioners' Sugar
Simple Syrup
Challah
Swiss Roll
23. The chemical name for regular granulated sugar and confectioners' sugar.
Rounding
Hydrogenation
Sucrose
Genoise (zhen wahz)
24. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Marble
Spun Sugar
Liter
Creme Caramel
25. The basic unit of volume in the metric system; equal to slightly more than a quart.
Dredge
Sorbet (sor bay)
Swiss Roll
Liter
26. French word for 'cake.'
Gateau (gah toe)
Angel Food Method
Liter
Ganache (gah nahsh)
27. To sprinkle thoroughly with sugar or another dry powder.
Centi
Gram
Baklava
Dredge
28. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Streusel (stray sel)
Gluten
Cocoa
Blown Sugar
29. 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.
Zabaglione
Liter
Spun Sugar
Palmier (palm yay)
30. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Gateau (gah toe)
Liter
Creme Caramel
Royal Icing
31. The weight of the total contents of a can or package.
Icing Comb
Ladyfinger
Scone
Net Weight
32. Strong flour - such as patent flour - used for breads.
Bread Flour
Chiffon Cake
Napoleon
Brioche
33. The browning of sugars caused by heat.
Caramelization
Profiterole
Devil's-Food Cake
Custard
34. (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.
Docking
Sourdough
Palmier (palm yay)
Wash
35. Italian word for 'sherbet.'
Sorbetto
Tunneling
Cobbler
Fondant
36. A dough high in fat - sugar - and/or eggs.
Phyllo (fee lo)
Gelato
Rich Dough
Charlotte
37. 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
Phyllo (fee lo)
Emulsion
Shortening
38. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Chiffon Pie
Saint-Honore
Two-Stage Method
39. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Parfait;
Palmier (palm yay)
Paris-Brest
40. A thick custard sauce containing eggs and starch.
Pulled Sugar
Pastry Cream
Blanc Mange (bla mahnge)
Profiterole
41. A sugar paste used for decorative work - Which becomes very hard when dry.
Brioche
Tempering
Pastillage
Fritter
42. A type of yeast bread or cake that is soaked in syrup.
Baba
Macaroon
Swiss Roll
Stollen
43. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Genoise (zhen wahz)
Torte
Crepe (krep)
Short
44. French word for 'sherbet -'
Sorbet (sor bay)
Palmier (palm yay)
Strudel
Custard
45. A liquid that is thickened or set by the coagulation of egg protein.
Boston Cream Pie
Custard
Ganache (gah nahsh)
Marble
46. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Petit Four
Puree
Glace (glah say)
Tempering
47. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Pastry Cream
Cocoa
Fritter
Creme Anglaise (krem awng glezz)
48. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Eclair Paste
Creme Caramel
Praline
One-Stage Method
49. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Challah
Fermentation
Wash
Saint-Honore
50. Fruit cooked in a sugar syrup.
Pastry Flour
Bavarian Cream
Compote
Sorbet (sor bay)