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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 thick custard sauce containing eggs and starch.
Marble
Granite (grab nee tay)
Boston Cream Pie
Pastry Cream
2. Strong flour - such as patent flour - used for breads.
Glaze
Marzipan
Almond Paste
Bread Flour
3. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Hydrogenation
Chiffon Pie
Ladyfinger
Baklava
4. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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5. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Chiffon Pie
Babka
Devil's-Food Cake
Puff Pastry
6. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Phyllo (fee lo)
Brioche
Marble
Sucrose
7. 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
Liter
Napoleon
Meter
8. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Angel Food Cake
Creme Brulee
Emulsion
Rounding
9. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Buttercream
Creaming
Pate a Choux (pot ah shoo)
Celsius Scale
10. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Glace (glah say)
Profiterole
Crepe (krep)
Palmier (palm yay)
11. A thick - white foam made of whipped egg whites and sugar.
Petit Four
Shortening
Meringue
Pastry Flour
12. A confection or flavoring made of nuts and caramelized sugar.
Docking
Rounding
Praline
Zabaglione
13. Prefix in the metric system meaning 'one-hundredth.'
Creme Anglaise (krem awng glezz)
Two-Stage Method
Scone
Centi
14. (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.
Shortening
Swiss Roll
Foaming
Angel Food Cake
15. A coarse - flaky meal made from whole rye grains.
Chiffon Pie
Ladyfinger
Shortbread
Pumpernickel Flour
16. A crisp cookie made of butter - sugar - and flour.
Crepe (krep)
Pumpernickel Flour
Shortbread
Palmier (palm yay)
17. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Sorbet (sor bay)
Streusel (stray sel)
Pate a Choux (pot ah shoo)
Docking
18. (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
Zabaglione
High-Ratio
Endosperm
Gluten
19. 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.
Marshmallow
Sucrose
Crepe (krep)
Sponge
20. Cocoa that has been processed with an alkali to reduce its acidity.
Buttercream
Praline
Dutch Process Cocoa
Boston Cream Pie
21. A syrup consisting of sucrose and water in varying proportions.
Custard
Granite (grab nee tay)
Buttercream
Simple Syrup
22. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Gelatinization
Angel Food Cake
Bavarian Cream
Fondant
23. Prefix in the metric system meaning 'one-tenth.'
Angel Food Method
Deci
Gelatinization
Palmier (palm yay)
24. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
Blown Sugar
Extraction
Swiss Roll
25. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Puree
Sabayon
Crepe (krep)
Scone
26. Italian word for 'sherbet.'
Sorbetto
Profiterole
Wash
Strudel
27. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Phyllo (fee lo)
Gelato
Sabayon
Profiterole
28. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Simple Syrup
Bavarian Cream
Baked Alaska
Gateau (gah toe)
29. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Hydrogenation
Angel Food Method
Ganache (gah nahsh)
Chiffon Method
30. A type of cake made of meringue (egg whites and sugar) and flour.
Docking
Angel Food Cake
Confectioners' Sugar
Spun Sugar
31. 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.
Batter
Babka
Gluten
Emulsion
32. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Custard
Scone
Fondant
33. Weighing - usually of ingredients or of dough's or batters.
Scaling
Dutch Process Cocoa
Leavening
Saint-Honore
34. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creme Brulee
Spun Sugar
Sponge Method
Gateau (gah toe)
35. Italian ice cream
Eclair Paste
Devil's-Food Cake
Hydrogenation
Gelato
36. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Cobbler
Streusel (stray sel)
Dessert Syrup
Baked Alaska
37. A sponge cake made with a batter containing melted butter.
Short
Genoise (zhen wahz)
One-Stage Method
Royal Icing
38. A mixture of finely ground almonds and sugar
Napoleon
Torte
Profiterole
Almond Paste
39. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Two-Stage Method
Creaming
Sorbetto
Drop Batter
40. A type of biscuit or biscuitlike bread.
Puff Pastry
Scone
Endosperm
Angel Food Cake
41. The basic unit of volume in the metric system; equal to slightly more than a quart.
Coulis (koo lee)
Liter
Dutch Process Cocoa
Gluten
42. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Pastillage
Spun Sugar
Fermentation
Extraction
43. (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.
One-Stage Method
Charlotte
Fermentation
Stollen
44. The colored outer portion of the peel of citrus fruits.
Buttercream
Charlotte
Zest
Zabaglione
45. A delicate cake or pastry small enough to be eaten in one or two bites.
Petit Four
Bavarian Cream
Babka
Challah
46. A very thin French pancake - often served rolled around a filling.
Batter
Palmier (palm yay)
Profiterole
Crepe (krep)
47. A fruit or vegetable puree - used as a sauce.
Swiss Roll
High-Ratio
Coulis (koo lee)
Baba
48. The process of whipping eggs - with or without sugar - to incorporate air.
Pastry Cream
Granite (grab nee tay)
Croissant (krwah sawn)
Foaming
49. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Dutch Process Cocoa
Glaze
Marble
High-Ratio Method
50. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Custard
Croissant (krwah sawn)
Glaze
One-Stage Method