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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 form of icing made of confectioners' sugar and egg whites; used for decorating.
Sponge Cake
Royal Icing
Crepe (krep)
Profiterole
2. The basic unit of length in the metric system; slightly longer than one yard.
Gelato
Foaming
Angel Food Cake
Meter
3. Italian word for 'sherbet.'
Foaming
Sponge
Spun Sugar
Sorbetto
4. A batter that is too thick to pour but will drop from a spoon in lumps
Granite (grab nee tay)
Drop Batter
Caramelization
Creaming
5. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Dessert Syrup
Croissant (krwah sawn)
Glace (glah say)
6. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.
Shortening
Sabayon
Baklava
Milli
7. To sprinkle thoroughly with sugar or another dry powder.
Creaming Method
Pumpernickel Flour
Dredge
Angel Food Method
8. Cocoa that has been processed with an alkali to reduce its acidity.
Baba
Angel Food Method
Babka
Dutch Process Cocoa
9. The metric system of temperature measurement - with 0
Two-Stage Method
Gelato
Celsius Scale
Marzipan
10. A type of sweet yeast bread or coffee cake.
Tempering
Petit Four
Babka
Foaming
11. 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.
Eclair Paste
Palmier (palm yay)
Spun Sugar
Liter
12. Prefix in the metric system meaning 'one-hundredth.'
Centi
Scone
Sabayon
Hydrogenation
13. A confection or flavoring made of nuts and caramelized sugar.
Angel Food Cake
Fondant
Brioche
Praline
14. A dough high in fat - sugar - and/or eggs.
Caramelization
Glaze
Sponge
Rich Dough
15. 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
High-Ratio Method
Marzipan
Simple Syrup
16. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Bread Flour
Devil's-Food Cake
Blown Sugar
17. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
One-Stage Method
Creaming Method
Caramelization
Chiffon Method
18. A coarse - flaky meal made from whole rye grains.
Gelato
Sabayon
Pumpernickel Flour
Dutch Process Cocoa
19. 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.
Pulled Sugar
Batter
Gram
Brioche
20. (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.
Endosperm
Pumpernickel Flour
Docking
Souffle
21. A rich egg bread - often made as a braided loaf.
Fondant
Boston Cream Pie
Challah
Marshmallow
22. The chemical name for regular granulated sugar and confectioners' sugar.
Drop Batter
Zabaglione
Meter
Sucrose
23. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Glace (glah say)
Batter
Phyllo (fee lo)
Creme Brulee
24. A type of yeast bread or cake that is soaked in syrup.
Savarin;
Compote
Custard
Sorbetto
25. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Puff Pastry
Chiffon Method
Bread Flour
Gram
26. 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.
One-Stage Method
Pastillage
Two-Stage Method
Docking
27. A custard baked in a mold lined with caramelized sugar - then unmolded.
Blanc Mange (bla mahnge)
Confectioners' Sugar
Creme Caramel
Glace (glah say)
28. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Napoleon
Kilo
Baked Alaska
Tunneling
29. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Baked Alaska
Blown Sugar
Souffle
Praline
30. 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.
Zabaglione
Extraction
Chiffon Cake
Sponge
31. A small - dry - finger-shaped sponge cake or cookie.
Sponge Method
Ladyfinger
Petit Four
Caramelization
32. Prefix in the metric system meaning 'one thousand.'
Liter
Kilo
Coulis (koo lee)
Saint-Honore
33. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creaming Method
Marble
Leavening
Bread Flour
34. A very thin French pancake - often served rolled around a filling.
Sourdough
Bread Flour
Drop Batter
Crepe (krep)
35. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Tunneling
Buttercream
Scone
Marble
36. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Gram
Creme Brulee
Pastry Flour
Macaroon
37. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Royal Icing
Puree
Dredge
Bread Flour
38. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Pate a Choux (pot ah shoo)
Sorbetto
Creaming
Marshmallow
39. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Celsius Scale
Baked Alaska
Babka
Brioche
40. Heat-treated to kill bacteria that might cause disease or spoilage.
Pasteurized
Phyllo (fee lo)
Hydrogenation
Brioche
41. Italian ice cream
Puree
Angel Food Method
Sorbetto
Gelato
42. A fruit dessert similar to a pie but without a bottom crust.
Chocolate Liquor
Creaming Method
Cobbler
Challah
43. A type of sweet yeast bread with fruit.
Stollen
Scaling
Palmier (palm yay)
Docking
44. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Cocoa
Tunneling
Bavarian Cream
Sponge Cake
45. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Creaming
Creme Anglaise (krem awng glezz)
Babka
46. Strong flour - such as patent flour - used for breads.
Bread Flour
Creme Anglaise (krem awng glezz)
Swiss Roll
Net Weight
47. (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
Sabayon
Bavarian Cream
Boston Cream Pie
High-Ratio
48. The browning of sugars caused by heat.
Caramelization
Scone
Strudel
Short
49. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Scone
Almond Paste
Meringue
50. The weight of the total contents of a can or package.
One-Stage Method
Creme Brulee
Net Weight
Docking