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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
Almond Paste
Devil's-Food Cake
Pasteurized
Chiffon Method
2. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Creaming Method
Wash
Glaze
One-Stage Method
3. A small - dry - finger-shaped sponge cake or cookie.
Hydrogenation
Ladyfinger
Dutch Process Cocoa
Chiffon Pie
4. Prefix in the metric system meaning 'one-tenth.'
Deci
Chiffon Pie
Napoleon
Stollen
5. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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6. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Gluten
Savarin;
Extraction
Cobbler
7. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Pate a Choux (pot ah shoo)
Almond Paste
Marble
Croissant (krwah sawn)
8. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Cocoa
Rounding
Sourdough
Napoleon
9. 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.
Paris-Brest
Creme Brulee
Dessert Syrup
Sponge
10. A coarse - flaky meal made from whole rye grains.
Coulis (koo lee)
Pumpernickel Flour
Sucrose
Scone
11. A paste or confection made of almonds and sugar and often used for decorative work.
Creaming Method
Marzipan
Torte
Spun Sugar
12. A thick - white foam made of whipped egg whites and sugar.
Almond Paste
Meringue
Croissant (krwah sawn)
Marzipan
13. (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.
Profiterole
Sourdough
Spun Sugar
Pate a Choux (pot ah shoo)
14. A rich egg bread - often made as a braided loaf.
Scaling
Sourdough
Challah
Coulis (koo lee)
15. A thin sponge cake layer spread with a filling and rolled up.
Babka
Fondant
Swiss Roll
Palmier (palm yay)
16. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Baked Alaska
Buttercream
Fermentation
Napoleon
17. 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
Devil's-Food Cake
Meringue
Angel Food Method
18. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Baklava
Cocoa
Glace (glah say)
Parfait;
19. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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20. The basic unit of volume in the metric system; equal to slightly more than a quart.
Two-Stage Method
Coulis (koo lee)
Liter
Eclair Paste
21. Strong flour - such as patent flour - used for breads.
Bread Flour
Rounding
Caramelization
Boston Cream Pie
22. Heat-treated to kill bacteria that might cause disease or spoilage.
Pasteurized
Babka
Baked Alaska
Blanc Mange (bla mahnge)
23. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Almond Paste
Blown Sugar
Zabaglione
Fermentation
24. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Endosperm
Marshmallow
Tunneling
Pastry Flour
25. A type of yeast bread or cake that is soaked in syrup.
Shortbread
French Pastry
Pastillage
Baba
26. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Tunneling
Crepe (krep)
Creaming
Gateau (gah toe)
27. Prefix in the metric system meaning 'one-hundredth.'
Centi
Zest
Mousse
Bread Flour
28. Prefix in the metric system meaning 'one thousand.'
Kilo
Scone
Caramelization
Liter
29. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Tunneling
Streusel (stray sel)
Extraction
Napoleon
30. The weight of the total contents of a can or package.
Granite (grab nee tay)
Net Weight
Spun Sugar
Eclair Paste
31. A deep-fried item made of or coated with a batter or dough.
Creme Caramel
Fritter
Liter
Sabayon
32. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Puff Pastry
Zest
French Pastry
Devil's-Food Cake
33. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Confectioners' Sugar
Chiffon Method
Streusel (stray sel)
Zest
34. (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.
Saint-Honore
Mousse
Savarin;
Leavening
35. Prefix in the metric system meaning 'one-thousandth.'
Pastry Flour
Ladyfinger
Baklava
Milli
36. A thick custard sauce containing eggs and starch.
Pastry Cream
Creme Caramel
Fritter
Buttercream
37. A sponge cake made with a batter containing melted butter.
Creme Anglaise (krem awng glezz)
Marble
Genoise (zhen wahz)
Icing Comb
38. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Genoise (zhen wahz)
Blanc Mange (bla mahnge)
Angel Food Cake
Batter
39. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Sucrose
Milli
Brioche
Pumpernickel Flour
40. The basic unit of length in the metric system; slightly longer than one yard.
Sorbetto
Puff Pastry
Meter
Chocolate Liquor
41. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Pumpernickel Flour
Zabaglione
Savarin;
Royal Icing
42. A plastic triangle with toothed or serrated edges; used for texturing icings.
Icing Comb
Shortening
Pastry Cream
Pate a Choux (pot ah shoo)
43. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Confectioners' Sugar
Puree
Fermentation
Palmier (palm yay)
44. A sugar paste used for decorative work - Which becomes very hard when dry.
Bread Flour
Compote
Gelatinization
Pastillage
45. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Parfait;
Shortening
Baklava
Devil's-Food Cake
46. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Emulsion
Celsius Scale
Fermentation
Sponge
47. Italian ice cream
Baba
Petit Four
Gelato
Sucrose
48. The colored outer portion of the peel of citrus fruits.
Challah
Zest
Crepe (krep)
Angel Food Method
49. The chemical name for regular granulated sugar and confectioners' sugar.
Creaming
Icing Comb
Croissant (krwah sawn)
Sucrose
50. 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.
Rich Dough
Batter
Boston Cream Pie
Coulis (koo lee)