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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 mixture of finely ground almonds and sugar
Torte
Chiffon Cake
Almond Paste
Genoise (zhen wahz)
2. A thick custard sauce containing eggs and starch.
Swiss Roll
Pastry Cream
One-Stage Method
Puree
3. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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4. Eclair paste.
Creaming Method
Pate a Choux (pot ah shoo)
Extraction
Creme Caramel
5. Prefix in the metric system meaning 'one-tenth.'
Deci
Sabayon
Pulled Sugar
Dessert Syrup
6. A thick - white foam made of whipped egg whites and sugar.
Celsius Scale
Boston Cream Pie
Ladyfinger
Meringue
7. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Puree
Charlotte
Meringue
8. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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9. (1) Glazed; coated with icing. (2) Frozen.
Compote
Leavening
Glace (glah say)
Blanc Mange (bla mahnge)
10. The starchy inner portion of grain kernels.
Creaming
Endosperm
Sponge Method
Shortening
11. The colored outer portion of the peel of citrus fruits.
Profiterole
Docking
Pastry Flour
Zest
12. The weight of the total contents of a can or package.
Rounding
Bread Flour
Dutch Process Cocoa
Net Weight
13. A confection or flavoring made of nuts and caramelized sugar.
Sabayon
Baklava
Baked Alaska
Praline
14. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Pumpernickel Flour
Icing Comb
Marble
Creme Brulee
15. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Extraction
Tunneling
Gluten
Meringue
16. French word for 'cake.'
Tempering
Gateau (gah toe)
Docking
Glace (glah say)
17. German word for various types of cakes - usually layer cakes.
Centi
Ladyfinger
Zest
Torte
18. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Charlotte
Boston Cream Pie
Royal Icing
Pulled Sugar
19. Prefix in the metric system meaning 'one-hundredth.'
Angel Food Method
Short
Stollen
Centi
20. A fruit dessert similar to a pie but without a bottom crust.
Croissant (krwah sawn)
Almond Paste
Cobbler
Liter
21. Prefix in the metric system meaning 'one thousand.'
Chiffon Cake
Baked Alaska
Pate a Choux (pot ah shoo)
Kilo
22. A dessert consisting of a ring of baked eclair paste filled with cream.
Chiffon Cake
Spun Sugar
Paris-Brest
Glace (glah say)
23. The process by which starch granules absorb water and swell in size.
Gelatinization
Tempering
Blanc Mange (bla mahnge)
Pate a Choux (pot ah shoo)
24. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Baked Alaska
Cobbler
French Pastry
Eclair Paste
25. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Strudel
Mousse
Tempering
Puree
26. A light cake made by the chiffon method.
Chiffon Cake
Creme Caramel
Shortbread
Dessert Syrup
27. The basic unit of length in the metric system; slightly longer than one yard.
Meter
Sorbet (sor bay)
Pulled Sugar
One-Stage Method
28. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Souffle
Torte
Pastry Cream
Chiffon Method
29. Fruit cooked in a sugar syrup.
Baklava
Marble
Batter
Compote
30. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Gelato
Gluten
Emulsion
Angel Food Method
31. The process of whipping eggs - with or without sugar - to incorporate air.
Torte
Foaming
Milli
Pasteurized
32. The metric system of temperature measurement - with 0
Sabayon
Tempering
Deci
Celsius Scale
33. A deep-fried item made of or coated with a batter or dough.
Centi
Drop Batter
Mousse
Fritter
34. 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.
Sponge
Zabaglione
Wash
Two-Stage Method
35. A rich egg bread - often made as a braided loaf.
Challah
Pastry Cream
Confectioners' Sugar
Sorbetto
36. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Batter
Kilo
Glace (glah say)
37. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Bread Flour
Profiterole
Icing Comb
Babka
38. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Croissant (krwah sawn)
Puree
Glaze
39. 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.
Two-Stage Method
Shortbread
Croissant (krwah sawn)
Glaze
40. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Chiffon Method
Fondant
Coulis (koo lee)
Meringue
41. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Puff Pastry
Chiffon Pie
Wash
Centi
42. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Angel Food Cake
Pumpernickel Flour
Cocoa
Spun Sugar
43. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Wash
Phyllo (fee lo)
Leavening
Ganache (gah nahsh)
44. A cookie mixing method in which all ingredients are added to the bowl at once.
Chiffon Method
Extraction
Emulsion
One-Stage Method
45. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Shortening
Almond Paste
Rounding
46. Cocoa that has been processed with an alkali to reduce its acidity.
Dutch Process Cocoa
Sponge
Milli
French Pastry
47. A weak flour used for pastries and cookies.
Angel Food Method
Crepe (krep)
Strudel
Pastry Flour
48. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Chiffon Pie
Challah
Granite (grab nee tay)
Baklava
49. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Dutch Process Cocoa
Sorbet (sor bay)
Short
Creaming
50. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Dutch Process Cocoa
Sourdough
Praline