SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Marble
Creme Anglaise (krem awng glezz)
Endosperm
2. Strong flour - such as patent flour - used for breads.
Bread Flour
Ganache (gah nahsh)
Phyllo (fee lo)
Pastillage
3. A rich cream made of sweet chocolate and heavy cream.
Celsius Scale
Ganache (gah nahsh)
Angel Food Cake
Baklava
4. A batter that is too thick to pour but will drop from a spoon in lumps
Drop Batter
Gelatinization
Gateau (gah toe)
Gram
5. 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
Cocoa
Pate a Choux (pot ah shoo)
High-Ratio Method
6. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Boston Cream Pie
Marshmallow
Baklava
Bavarian Cream
7. A type of yeast bread or cake that is soaked in syrup.
Pate a Choux (pot ah shoo)
Gateau (gah toe)
Savarin;
Rounding
8. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Granite (grab nee tay)
Cocoa
Hydrogenation
Caramelization
9. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Angel Food Cake
Puff Pastry
Chiffon Pie
Leavening
10. 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.
Short
Meringue
Baklava
Batter
11. The browning of sugars caused by heat.
Creme Anglaise (krem awng glezz)
French Pastry
Dutch Process Cocoa
Caramelization
12. A type of yeast bread or cake that is soaked in syrup.
Souffle
French Pastry
Bavarian Cream
Baba
13. A cookie made of eggs (usually whites) and almond paste or coconut
Fondant
Macaroon
Endosperm
Buttercream
14. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Pate a Choux (pot ah shoo)
Extraction
Liter
Parfait;
15. A delicate cake or pastry small enough to be eaten in one or two bites.
Challah
Tunneling
Petit Four
Sucrose
16. Italian ice cream
Praline
High-Ratio
Gelato
Cobbler
17. The chemical name for regular granulated sugar and confectioners' sugar.
Rich Dough
Chiffon Cake
Shortbread
Sucrose
18. A light cake made by the chiffon method.
One-Stage Method
Glaze
Creme Anglaise (krem awng glezz)
Chiffon Cake
19. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Tunneling
Boston Cream Pie
Sorbetto
20. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
Mousse
Dredge
Strudel
Confectioners' Sugar
21. The basic unit of length in the metric system; slightly longer than one yard.
Meter
Dutch Process Cocoa
Emulsion
Brioche
22. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Custard
Macaroon
Blanc Mange (bla mahnge)
23. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Pastillage
Profiterole
Pasteurized
Paris-Brest
24. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
25. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Babka
Sponge
Zabaglione
Stollen
26. (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.
Celsius Scale
Sponge Cake
Dessert Syrup
Sourdough
27. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Mousse
Icing Comb
Granite (grab nee tay)
Custard
28. A thin sponge cake layer spread with a filling and rolled up.
Pasteurized
Swiss Roll
Paris-Brest
Strudel
29. A crisp cookie made of butter - sugar - and flour.
Shortbread
Petit Four
Creme Anglaise (krem awng glezz)
Stollen
30. French word for 'sherbet -'
Coulis (koo lee)
Sorbet (sor bay)
Stollen
Wash
31. A cake mixing method based on whipped eggs and sugar.
Glaze
Sorbetto
Sponge Method
Profiterole
32. A fruit dessert similar to a pie but without a bottom crust.
Chiffon Pie
Meter
Kilo
Cobbler
33. A syrup consisting of sucrose and water in varying proportions.
Net Weight
Drop Batter
Devil's-Food Cake
Simple Syrup
34. (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.
Glaze
Batter
Extraction
Zabaglione
35. A dessert made of layers of puff pastry filled with pastry cream.
Devil's-Food Cake
Napoleon
Creme Anglaise (krem awng glezz)
Ganache (gah nahsh)
36. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Pastry Flour
Sponge
Shortbread
37. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Streusel (stray sel)
Marble
Sabayon
Boston Cream Pie
38. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Granite (grab nee tay)
Gluten
Buttercream
French Pastry
39. A plastic triangle with toothed or serrated edges; used for texturing icings.
Foaming
Icing Comb
Wash
Short
40. (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
Pastry Cream
Croissant (krwah sawn)
High-Ratio
Angel Food Method
41. (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.
Royal Icing
Charlotte
Endosperm
Short
42. A type of cake made of meringue (egg whites and sugar) and flour.
Rounding
Devil's-Food Cake
Angel Food Cake
Kilo
43. 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.
Marble
Torte
Spun Sugar
Chocolate Liquor
44. A dough high in fat - sugar - and/or eggs.
Baklava
Rich Dough
Drop Batter
Strudel
45. Prefix in the metric system meaning 'one thousand.'
Almond Paste
Confectioners' Sugar
Kilo
Wash
46. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Blanc Mange (bla mahnge)
Sponge
Souffle
Cobbler
47. A sugar paste used for decorative work - Which becomes very hard when dry.
Pastillage
Meringue
Crepe (krep)
Cocoa
48. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Strudel
Chiffon Pie
Pulled Sugar
Foaming
49. A coarse - flaky meal made from whole rye grains.
Wash
Pumpernickel Flour
Babka
Torte
50. A paste or confection made of almonds and sugar and often used for decorative work.
Scaling
Puree
Marzipan
Babka