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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) 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
Profiterole
Gelato
High-Ratio
Sucrose
2. A liquid that is thickened or set by the coagulation of egg protein.
Ganache (gah nahsh)
Custard
Paris-Brest
Napoleon
3. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Foaming
Leavening
Sorbetto
Caramelization
4. A light cake made by the chiffon method.
Chiffon Cake
Ladyfinger
Pastry Flour
Brioche
5. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Gelato
French Pastry
Almond Paste
Creaming
6. (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.
Tempering
Saint-Honore
Endosperm
Gelatinization
7. A sponge cake made with a batter containing melted butter.
Sponge
Genoise (zhen wahz)
Creme Caramel
Stollen
8. (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.
Sponge
Meter
Mousse
Shortening
9. German word for various types of cakes - usually layer cakes.
Centi
Chocolate Liquor
Docking
Torte
10. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Extraction
Rich Dough
Two-Stage Method
Tempering
11. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Baklava
Sponge Method
Souffle
Babka
12. Fruit cooked in a sugar syrup.
Sorbet (sor bay)
Compote
Almond Paste
Emulsion
13. 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
Palmier (palm yay)
Praline
Creaming Method
14. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Puff Pastry
Charlotte
Pastry Cream
15. A thin sponge cake layer spread with a filling and rolled up.
Stollen
Glaze
Pastry Flour
Swiss Roll
16. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Dutch Process Cocoa
Ganache (gah nahsh)
Zabaglione
Parfait;
17. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Pastry Cream
Creaming
Shortening
Tunneling
18. A dessert consisting of a ring of baked eclair paste filled with cream.
Royal Icing
Paris-Brest
Sponge
Bread Flour
19. A type of sweet yeast bread with fruit.
Sucrose
Leavening
Stollen
Petit Four
20. A dough high in fat - sugar - and/or eggs.
Streusel (stray sel)
Net Weight
Meringue
Rich Dough
21. A type of biscuit or biscuitlike bread.
Puff Pastry
Eclair Paste
Pumpernickel Flour
Scone
22. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Sponge Cake
Leavening
Blown Sugar
Sabayon
23. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Extraction
Baklava
Batter
Boston Cream Pie
24. The basic unit of length in the metric system; slightly longer than one yard.
Endosperm
Creme Caramel
Meter
Mousse
25. Strong flour - such as patent flour - used for breads.
Bread Flour
Mousse
Praline
Docking
26. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Sponge Cake
Blanc Mange (bla mahnge)
Sponge
Simple Syrup
27. A fruit or vegetable puree - used as a sauce.
Chiffon Cake
Coulis (koo lee)
Macaroon
Ganache (gah nahsh)
28. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chiffon Pie
Celsius Scale
Chocolate Liquor
Swiss Roll
29. A type of yeast bread or cake that is soaked in syrup.
Baba
Torte
Gelato
Puff Pastry
30. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Tempering
Streusel (stray sel)
Sucrose
31. A mixture of finely ground almonds and sugar
Pate a Choux (pot ah shoo)
French Pastry
Challah
Almond Paste
32. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Buttercream
Cocoa
Net Weight
High-Ratio Method
33. Heat-treated to kill bacteria that might cause disease or spoilage.
Paris-Brest
Icing Comb
Gelatinization
Pasteurized
34. Prefix in the metric system meaning 'one-tenth.'
Short
Dessert Syrup
Deci
Pasteurized
35. (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.
Net Weight
Hydrogenation
Charlotte
Genoise (zhen wahz)
36. Prefix in the metric system meaning 'one-thousandth.'
Dredge
Saint-Honore
Palmier (palm yay)
Milli
37. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Baked Alaska
Chiffon Cake
Meringue
Foaming
38. Prefix in the metric system meaning 'one-hundredth.'
Sorbetto
Saint-Honore
Boston Cream Pie
Centi
39. (1) Glazed; coated with icing. (2) Frozen.
Blanc Mange (bla mahnge)
Glace (glah say)
Buttercream
Puff Pastry
40. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Marshmallow
Brioche
Angel Food Method
Paris-Brest
41. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Fermentation
Strudel
Bread Flour
Eclair Paste
42. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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43. 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.
Coulis (koo lee)
Almond Paste
Rounding
Two-Stage Method
44. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
High-Ratio
Sorbet (sor bay)
Creme Anglaise (krem awng glezz)
45. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Creaming
Buttercream
Baked Alaska
Ganache (gah nahsh)
46. The starchy inner portion of grain kernels.
Fondant
Shortening
Napoleon
Endosperm
47. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Centi
Baklava
Palmier (palm yay)
Marble
48. A delicate cake or pastry small enough to be eaten in one or two bites.
Petit Four
Praline
Baba
Simple Syrup
49. A fruit dessert similar to a pie but without a bottom crust.
Batter
Chiffon Pie
Pastillage
Cobbler
50. (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.
Liter
Glaze
Centi
Cocoa