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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. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Coulis (koo lee)
Creaming Method
Deci
Leavening
2. A thick - white foam made of whipped egg whites and sugar.
Docking
Meringue
Coulis (koo lee)
Savarin;
3. French word for 'cake.'
Charlotte
Gateau (gah toe)
Meter
Confectioners' Sugar
4. (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
Babka
Pate a Choux (pot ah shoo)
Macaroon
5. A batter that is too thick to pour but will drop from a spoon in lumps
Saint-Honore
Sorbetto
Babka
Drop Batter
6. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Marzipan
Pulled Sugar
Tempering
Fermentation
7. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Shortening
Gelatinization
Drop Batter
Creme Anglaise (krem awng glezz)
8. A cake mixing method based on whipped eggs and sugar.
Genoise (zhen wahz)
Simple Syrup
Sponge Method
Glace (glah say)
9. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Royal Icing
Boston Cream Pie
Compote
10. The process by which starch granules absorb water and swell in size.
Shortening
Gelatinization
Streusel (stray sel)
Centi
11. A weak flour used for pastries and cookies.
Pastry Flour
French Pastry
Babka
Liter
12. Prefix in the metric system meaning 'one-hundredth.'
Chiffon Pie
Centi
Pate a Choux (pot ah shoo)
Devil's-Food Cake
13. The basic unit of volume in the metric system; equal to slightly more than a quart.
Dessert Syrup
Puff Pastry
Creaming
Liter
14. A confection or flavoring made of nuts and caramelized sugar.
Praline
Fermentation
Shortening
Buttercream
15. To sprinkle thoroughly with sugar or another dry powder.
Eclair Paste
Rich Dough
Ladyfinger
Dredge
16. The metric system of temperature measurement - with 0
Glace (glah say)
French Pastry
Celsius Scale
Palmier (palm yay)
17. The chemical name for regular granulated sugar and confectioners' sugar.
Petit Four
Crepe (krep)
Sucrose
Creme Caramel
18. 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
Custard
Phyllo (fee lo)
Babka
19. A type of biscuit or biscuitlike bread.
Pastillage
Fermentation
Custard
Scone
20. 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.
Spun Sugar
Centi
Leavening
Baklava
21. A type of cake made of meringue (egg whites and sugar) and flour.
Babka
Angel Food Cake
Creaming Method
Puff Pastry
22. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Torte
Hydrogenation
Puff Pastry
Emulsion
23. (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.
Buttercream
Eclair Paste
Creme Brulee
Souffle
24. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Glaze
Chiffon Pie
Gateau (gah toe)
25. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Pastillage
Dredge
Sourdough
Brioche
26. (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.
Puff Pastry
Glaze
Sucrose
Wash
27. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Spun Sugar
Glaze
Sponge Cake
28. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Boston Cream Pie
Hydrogenation
Kilo
Torte
29. A syrup consisting of sucrose and water in varying proportions.
Drop Batter
Simple Syrup
Tunneling
Pumpernickel Flour
30. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Sabayon
Caramelization
Marzipan
Gram
31. A uniform mixture of two or more unmixable substances.
Gelatinization
Chocolate Liquor
Creme Brulee
Emulsion
32. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Devil's-Food Cake
Zabaglione
Pasteurized
Phyllo (fee lo)
33. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Cobbler
Royal Icing
Extraction
Pasteurized
34. Prefix in the metric system meaning 'one-thousandth.'
Scaling
Angel Food Cake
Compote
Milli
35. Fruit cooked in a sugar syrup.
High-Ratio Method
Compote
Souffle
Crepe (krep)
36. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Endosperm
Creaming
Dessert Syrup
Angel Food Method
37. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Short
Strudel
Macaroon
Rounding
38. A coarse - flaky meal made from whole rye grains.
Macaroon
Puff Pastry
Pumpernickel Flour
Profiterole
39. A plastic triangle with toothed or serrated edges; used for texturing icings.
Saint-Honore
Icing Comb
Charlotte
Fritter
40. A small - dry - finger-shaped sponge cake or cookie.
Ladyfinger
Chiffon Method
Baklava
Sourdough
41. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Sorbet (sor bay)
Tempering
Croissant (krwah sawn)
Fondant
42. A thick custard sauce containing eggs and starch.
Pastry Cream
Genoise (zhen wahz)
Strudel
Dredge
43. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Cocoa
Creme Anglaise (krem awng glezz)
Croissant (krwah sawn)
Baked Alaska
44. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Petit Four
Cocoa
Dredge
Shortbread
45. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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46. A rich cream made of sweet chocolate and heavy cream.
Ganache (gah nahsh)
Docking
Almond Paste
Eclair Paste
47. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Gram
Sucrose
Compote
48. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Challah
Ganache (gah nahsh)
Caramelization
Parfait;
49. A dessert consisting of a ring of baked eclair paste filled with cream.
Shortening
Paris-Brest
Liter
Tempering
50. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Coulis (koo lee)
Ladyfinger
Pastillage
Gram