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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 cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Ganache (gah nahsh)
Chiffon Method
Pastry Cream
Devil's-Food Cake
2. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Chiffon Pie
Cobbler
Baklava
Scone
3. 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.
Sponge Cake
Dessert Syrup
Batter
Glaze
4. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Napoleon
Macaroon
Sabayon
Parfait;
5. A very thin French pancake - often served rolled around a filling.
Gelato
Crepe (krep)
Shortbread
Confectioners' Sugar
6. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Creme Anglaise (krem awng glezz)
Parfait;
Foaming
Chiffon Pie
7. (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.
Meringue
Puff Pastry
Sourdough
Creme Anglaise (krem awng glezz)
8. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Celsius Scale
Cocoa
Streusel (stray sel)
Strudel
9. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Scaling
Savarin;
Bavarian Cream
Pulled Sugar
10. French word for 'cake.'
Creme Anglaise (krem awng glezz)
Gateau (gah toe)
Gelatinization
Icing Comb
11. A type of yeast bread or cake that is soaked in syrup.
Baba
Net Weight
Extraction
Fermentation
12. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Croissant (krwah sawn)
Wash
Liter
Creme Anglaise (krem awng glezz)
13. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
High-Ratio Method
Phyllo (fee lo)
Sorbetto
Docking
14. 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.
Stollen
Ganache (gah nahsh)
Two-Stage Method
Chiffon Cake
15. 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
Mousse
Zest
Brioche
16. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Gelato
Croissant (krwah sawn)
Blanc Mange (bla mahnge)
Gluten
17. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Sorbet (sor bay)
Sourdough
Tunneling
Scone
18. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Ganache (gah nahsh)
Short
Sponge Method
Net Weight
19. Prefix in the metric system meaning 'one-tenth.'
Pastry Flour
Deci
Foaming
Parfait;
20. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Scone
Wash
Sorbet (sor bay)
Zest
21. A thin sponge cake layer spread with a filling and rolled up.
Zabaglione
Puree
Swiss Roll
Hydrogenation
22. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Deci
Chocolate Liquor
Cobbler
Profiterole
23. The basic unit of volume in the metric system; equal to slightly more than a quart.
Liter
Simple Syrup
Chiffon Pie
Cocoa
24. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Icing Comb
Blanc Mange (bla mahnge)
Gelatinization
Marzipan
25. A cookie made of eggs (usually whites) and almond paste or coconut
Phyllo (fee lo)
Macaroon
Scone
Angel Food Cake
26. 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.
Stollen
Devil's-Food Cake
One-Stage Method
Spun Sugar
27. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Gram
Sorbet (sor bay)
Batter
Centi
28. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Caramelization
Meter
Croissant (krwah sawn)
Centi
29. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Wash
Sorbetto
Leavening
Emulsion
30. The process by which starch granules absorb water and swell in size.
Blown Sugar
Buttercream
Scone
Gelatinization
31. (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.
Two-Stage Method
Charlotte
Rich Dough
Petit Four
32. A weak flour used for pastries and cookies.
Kilo
Devil's-Food Cake
Creme Caramel
Pastry Flour
33. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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34. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Docking
Genoise (zhen wahz)
Tunneling
35. A sugar paste used for decorative work - Which becomes very hard when dry.
Macaroon
Chiffon Method
Pastillage
Challah
36. The weight of the total contents of a can or package.
Leavening
Creme Caramel
Baklava
Net Weight
37. The starchy inner portion of grain kernels.
Pastillage
Endosperm
Chiffon Method
Centi
38. Cocoa that has been processed with an alkali to reduce its acidity.
Bread Flour
Dutch Process Cocoa
Shortbread
Genoise (zhen wahz)
39. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Marshmallow
Fondant
Pate a Choux (pot ah shoo)
Kilo
40. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Chiffon Cake
Kilo
Marshmallow
Custard
41. A small - dry - finger-shaped sponge cake or cookie.
Ladyfinger
Torte
Creaming
Scone
42. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Method
Parfait;
Angel Food Cake
Creaming
43. A custard baked in a mold lined with caramelized sugar - then unmolded.
Creme Caramel
Confectioners' Sugar
Souffle
Cobbler
44. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Stollen
Buttercream
Sorbet (sor bay)
Caramelization
45. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Rounding
Net Weight
Creaming
Sponge
46. (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.
Pastillage
Ladyfinger
Saint-Honore
Bavarian Cream
47. A light cake made by the chiffon method.
Chiffon Cake
Crepe (krep)
Pastry Flour
Swiss Roll
48. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Baked Alaska
Genoise (zhen wahz)
Hydrogenation
Rounding
49. See Two-Stage Method.
Profiterole
High-Ratio Method
Cocoa
Sponge Method
50. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Bavarian Cream
Praline
Marble
Chiffon Cake