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. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Baked Alaska
Challah
Creaming
Fermentation
2. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Mousse
Tunneling
Buttercream
Marshmallow
3. Heat-treated to kill bacteria that might cause disease or spoilage.
Puree
Pasteurized
Short
Confectioners' Sugar
4. A syrup consisting of sucrose and water in varying proportions.
Marble
Simple Syrup
Chiffon Method
Marshmallow
5. A confection or flavoring made of nuts and caramelized sugar.
Pulled Sugar
Praline
Sorbetto
Marble
6. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Baklava
Crepe (krep)
Leavening
Pasteurized
7. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Napoleon
Chocolate Liquor
Coulis (koo lee)
French Pastry
8. A uniform mixture of two or more unmixable substances.
High-Ratio Method
Praline
Emulsion
Baked Alaska
9. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Sorbet (sor bay)
Phyllo (fee lo)
Fondant
Custard
10. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creme Anglaise (krem awng glezz)
Gateau (gah toe)
Creaming Method
Ganache (gah nahsh)
11. (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.
Cobbler
Brioche
Strudel
Caramelization
12. Fruit cooked in a sugar syrup.
Sponge Method
Compote
Chiffon Cake
Tempering
13. (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
Fondant
Chiffon Method
Hydrogenation
14. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Petit Four
Creaming Method
Marble
Charlotte
15. A type of yeast bread or cake that is soaked in syrup.
Savarin;
Puff Pastry
Confectioners' Sugar
Genoise (zhen wahz)
16. Prefix in the metric system meaning 'one-hundredth.'
Confectioners' Sugar
Centi
Chiffon Method
Gelato
17. Prefix in the metric system meaning 'one thousand.'
Kilo
Spun Sugar
Torte
Foaming
18. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Glaze
Almond Paste
Strudel
Profiterole
19. The starchy inner portion of grain kernels.
Pasteurized
Endosperm
Saint-Honore
Sponge
20. A thin sponge cake layer spread with a filling and rolled up.
Swiss Roll
Gateau (gah toe)
Sponge Cake
Croissant (krwah sawn)
21. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Ganache (gah nahsh)
Brioche
Sponge
Pasteurized
22. Cocoa that has been processed with an alkali to reduce its acidity.
Dutch Process Cocoa
Marble
Almond Paste
Gluten
23. (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)
Net Weight
Swiss Roll
Pate a Choux (pot ah shoo)
24. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Glaze
Cobbler
Creaming
Hydrogenation
25. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Drop Batter
Sucrose
Mousse
Sponge Cake
26. A thick custard sauce containing eggs and starch.
Fondant
Pastry Cream
Hydrogenation
Marzipan
27. 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.
Sorbetto
Scone
Baklava
Batter
28. A delicate cake or pastry small enough to be eaten in one or two bites.
Petit Four
Meringue
Mousse
Gluten
29. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
30. Eclair paste.
Docking
Fermentation
Scone
Pate a Choux (pot ah shoo)
31. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Tempering
Praline
Cocoa
Baba
32. Italian word for 'sherbet.'
Meringue
Sorbetto
Puff Pastry
Creme Anglaise (krem awng glezz)
33. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Batter
Glaze
Celsius Scale
Angel Food Method
34. Strong flour - such as patent flour - used for breads.
Bread Flour
Sourdough
Bavarian Cream
Saint-Honore
35. (1) Glazed; coated with icing. (2) Frozen.
Swiss Roll
Glace (glah say)
Praline
Gelato
36. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Profiterole
Compote
Creaming
Wash
37. French word for 'cake.'
Gateau (gah toe)
Creaming
Marshmallow
Crepe (krep)
38. 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.
Compote
Liter
Baba
Spun Sugar
39. A type of sweet yeast bread or coffee cake.
Babka
Pastillage
Granite (grab nee tay)
Napoleon
40. The basic unit of length in the metric system; slightly longer than one yard.
Meter
Chocolate Liquor
Saint-Honore
Granite (grab nee tay)
41. A plastic triangle with toothed or serrated edges; used for texturing icings.
Creme Caramel
Icing Comb
Tempering
Angel Food Method
42. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Docking
Ladyfinger
Custard
Palmier (palm yay)
43. A mixture of finely ground almonds and sugar
Sponge Method
Almond Paste
Liter
Charlotte
44. 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
45. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Sabayon
Souffle
Phyllo (fee lo)
Praline
46. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Sponge Method
Marble
Wash
Centi
47. A weak flour used for pastries and cookies.
One-Stage Method
Stollen
Sabayon
Pastry Flour
48. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
French Pastry
Meter
Scaling
Glace (glah say)
49. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Macaroon
Net Weight
Sabayon
Rounding
50. To sprinkle thoroughly with sugar or another dry powder.
Kilo
Bread Flour
Fondant
Dredge