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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 type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Gluten
Pulled Sugar
Fondant
Profiterole
2. A type of sweet yeast bread or coffee cake.
Meter
Pasteurized
Granite (grab nee tay)
Babka
3. A very thin French pancake - often served rolled around a filling.
Scone
Confectioners' Sugar
Crepe (krep)
Puff Pastry
4. A light cake made by the chiffon method.
Custard
Compote
Short
Chiffon Cake
5. The weight of the total contents of a can or package.
Shortbread
Net Weight
Granite (grab nee tay)
Paris-Brest
6. To sprinkle thoroughly with sugar or another dry powder.
Dredge
Sorbetto
Chocolate Liquor
Coulis (koo lee)
7. A batter that is too thick to pour but will drop from a spoon in lumps
Creme Caramel
Tunneling
Drop Batter
Caramelization
8. A custard baked in a mold lined with caramelized sugar - then unmolded.
Tunneling
Meter
Creme Caramel
Fermentation
9. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Bavarian Cream
Baked Alaska
Leavening
High-Ratio Method
10. A thick custard sauce containing eggs and starch.
Torte
Pastry Cream
Praline
Sorbetto
11. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Streusel (stray sel)
Creme Brulee
Short
12. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Scaling
Phyllo (fee lo)
Fondant
Creaming Method
13. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Ladyfinger
Dessert Syrup
Gateau (gah toe)
Mousse
14. 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
Chocolate Liquor
Dutch Process Cocoa
Chiffon Pie
15. (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.
Creaming
Fermentation
Shortening
Pumpernickel Flour
16. Weighing - usually of ingredients or of dough's or batters.
Scaling
Simple Syrup
Ganache (gah nahsh)
Compote
17. (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.
Genoise (zhen wahz)
Sourdough
Fondant
Drop Batter
18. A type of biscuit or biscuitlike bread.
French Pastry
Babka
Profiterole
Scone
19. A delicate cake or pastry small enough to be eaten in one or two bites.
Petit Four
Scaling
Napoleon
Phyllo (fee lo)
20. The chemical name for regular granulated sugar and confectioners' sugar.
Boston Cream Pie
Stollen
Sucrose
Extraction
21. A confection or flavoring made of nuts and caramelized sugar.
Buttercream
Praline
Paris-Brest
Rounding
22. A rich cream made of sweet chocolate and heavy cream.
Extraction
Ganache (gah nahsh)
Pastry Cream
Liter
23. Prefix in the metric system meaning 'one-hundredth.'
Chiffon Pie
Centi
Sponge Method
Leavening
24. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Devil's-Food Cake
Dessert Syrup
Pastry Cream
25. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Leavening
Net Weight
Gelatinization
Shortbread
26. See Two-Stage Method.
Sponge Cake
One-Stage Method
Babka
High-Ratio Method
27. (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.
Pastry Cream
Saint-Honore
Gelato
Boston Cream Pie
28. (1) Glazed; coated with icing. (2) Frozen.
Creme Brulee
Glace (glah say)
Angel Food Method
Petit Four
29. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Petit Four
Streusel (stray sel)
Chiffon Pie
Charlotte
30. (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.
Blown Sugar
Chocolate Liquor
Croissant (krwah sawn)
Souffle
31. The basic unit of length in the metric system; slightly longer than one yard.
Deci
Charlotte
Sponge
Meter
32. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Creme Caramel
Profiterole
Puff Pastry
High-Ratio Method
33. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Ganache (gah nahsh)
Bavarian Cream
Puff Pastry
Hydrogenation
34. A cake mixing method based on whipped eggs and sugar.
Phyllo (fee lo)
Sponge Method
Dredge
Simple Syrup
35. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Torte
Buttercream
Hydrogenation
Gateau (gah toe)
36. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Pastry Cream
French Pastry
Gateau (gah toe)
Boston Cream Pie
37. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Angel Food Cake
Petit Four
Tunneling
Simple Syrup
38. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Baba
Creaming Method
Chiffon Pie
Buttercream
39. Cocoa that has been processed with an alkali to reduce its acidity.
Royal Icing
Puff Pastry
Dutch Process Cocoa
Fondant
40. 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.
Milli
Gateau (gah toe)
Spun Sugar
Sponge
41. 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
Napoleon
Genoise (zhen wahz)
Marzipan
42. A fruit dessert similar to a pie but without a bottom crust.
Ladyfinger
Souffle
Cobbler
Pastillage
43. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Liter
Wash
Sponge Cake
Drop Batter
44. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Savarin;
Compote
Boston Cream Pie
45. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Gelato
Blanc Mange (bla mahnge)
Marble
Ladyfinger
46. Italian word for 'sherbet.'
Batter
Short
Buttercream
Sorbetto
47. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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48. A dough high in fat - sugar - and/or eggs.
Dredge
Palmier (palm yay)
Pasteurized
Rich Dough
49. A deep-fried item made of or coated with a batter or dough.
Meter
Palmier (palm yay)
Pastry Flour
Fritter
50. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Sourdough
Chocolate Liquor
Emulsion
Meter