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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 process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Creaming Method
Foaming
Endosperm
2. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Strudel
Fondant
Pumpernickel Flour
3. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Scaling
Chiffon Pie
Chocolate Liquor
Boston Cream Pie
4. A type of biscuit or biscuitlike bread.
Simple Syrup
Wash
Marble
Scone
5. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Kilo
Simple Syrup
Creme Anglaise (krem awng glezz)
Saint-Honore
6. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Two-Stage Method
Brioche
Marzipan
Cobbler
7. A dessert consisting of a ring of baked eclair paste filled with cream.
Two-Stage Method
Short
Babka
Paris-Brest
8. A uniform mixture of two or more unmixable substances.
Babka
Bavarian Cream
Emulsion
Puree
9. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Foaming
Eclair Paste
Palmier (palm yay)
Gram
10. A thick custard sauce containing eggs and starch.
Brioche
Endosperm
Custard
Pastry Cream
11. (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
Creme Brulee
High-Ratio
Compote
Fermentation
12. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Sponge Cake
Sabayon
Mousse
Zest
13. A sugar paste used for decorative work - Which becomes very hard when dry.
Pastry Flour
Pastillage
Crepe (krep)
Caramelization
14. The colored outer portion of the peel of citrus fruits.
Fritter
Leavening
Puff Pastry
Zest
15. A weak flour used for pastries and cookies.
Fritter
Sabayon
Pastry Flour
Celsius Scale
16. Prefix in the metric system meaning 'one-hundredth.'
Bread Flour
Sponge Cake
Phyllo (fee lo)
Centi
17. A mixture of finely ground almonds and sugar
Challah
Pate a Choux (pot ah shoo)
Tempering
Almond Paste
18. The process of whipping eggs - with or without sugar - to incorporate air.
Extraction
Phyllo (fee lo)
Foaming
Simple Syrup
19. (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.
Dredge
Glaze
Swiss Roll
Chocolate Liquor
20. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Genoise (zhen wahz)
Bavarian Cream
Petit Four
Pumpernickel Flour
21. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Dredge
French Pastry
Baked Alaska
Cobbler
22. The basic unit of length in the metric system; slightly longer than one yard.
Meter
Batter
Drop Batter
Ladyfinger
23. German word for various types of cakes - usually layer cakes.
Pumpernickel Flour
Icing Comb
Torte
Pate a Choux (pot ah shoo)
24. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Wash
Sorbet (sor bay)
Puff Pastry
Milli
25. A small - dry - finger-shaped sponge cake or cookie.
Liter
Ladyfinger
Custard
Saint-Honore
26. A rich cream made of sweet chocolate and heavy cream.
Genoise (zhen wahz)
Ganache (gah nahsh)
Batter
Streusel (stray sel)
27. (1) Glazed; coated with icing. (2) Frozen.
Paris-Brest
Glace (glah say)
One-Stage Method
Wash
28. The chemical name for regular granulated sugar and confectioners' sugar.
Dredge
Sucrose
Rounding
Praline
29. Eclair paste.
Pate a Choux (pot ah shoo)
Extraction
Sponge Cake
Cocoa
30. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Wash
Baklava
Coulis (koo lee)
Parfait;
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.
Sorbetto
Zest
Batter
Swiss Roll
32. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Tunneling
Charlotte
Blown Sugar
Wash
33. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Creaming Method
Eclair Paste
Shortbread
French Pastry
34. The process by which starch granules absorb water and swell in size.
Icing Comb
Glaze
Gelatinization
Creme Brulee
35. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Baklava
Coulis (koo lee)
Petit Four
Streusel (stray sel)
36. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Short
Petit Four
Devil's-Food Cake
Croissant (krwah sawn)
37. A type of yeast bread or cake that is soaked in syrup.
Shortbread
Marshmallow
Savarin;
Croissant (krwah sawn)
38. A cake mixing method based on whipped eggs and sugar.
Fondant
Phyllo (fee lo)
Sponge Method
Gelato
39. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Sorbetto
Puff Pastry
Boston Cream Pie
Custard
40. A syrup consisting of sucrose and water in varying proportions.
Simple Syrup
Sourdough
Dredge
Two-Stage Method
41. A fruit or vegetable puree - used as a sauce.
Dessert Syrup
Deci
Brioche
Coulis (koo lee)
42. 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.
Cocoa
Bread Flour
Spun Sugar
High-Ratio Method
43. A type of yeast bread or cake that is soaked in syrup.
Baba
Macaroon
Palmier (palm yay)
Dredge
44. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Short
Compote
Tempering
Rounding
45. A coarse - flaky meal made from whole rye grains.
Glaze
Pumpernickel Flour
Mousse
Pastry Cream
46. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Zabaglione
Praline
Gelatinization
Pasteurized
47. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Shortbread
Leavening
Net Weight
Fondant
48. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Foaming
Saint-Honore
Kilo
49. See Two-Stage Method.
Sponge
Hydrogenation
Docking
High-Ratio Method
50. A batter that is too thick to pour but will drop from a spoon in lumps
Sorbet (sor bay)
Compote
Drop Batter
Glaze