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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. (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.
Phyllo (fee lo)
Charlotte
Napoleon
Foaming
2. A type of sweet yeast bread with fruit.
Creme Brulee
Parfait;
Creaming Method
Stollen
3. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Zest
Extraction
Pastry Cream
4. A uniform mixture of two or more unmixable substances.
Short
Net Weight
Emulsion
Gelatinization
5. A syrup consisting of sucrose and water in varying proportions.
One-Stage Method
Simple Syrup
Creaming Method
Marzipan
6. A plastic triangle with toothed or serrated edges; used for texturing icings.
Creaming
Icing Comb
Sourdough
Brioche
7. A fruit dessert similar to a pie but without a bottom crust.
Gateau (gah toe)
Puff Pastry
Marshmallow
Cobbler
8. A thick - white foam made of whipped egg whites and sugar.
Pulled Sugar
Meringue
Fritter
Kilo
9. (1) Glazed; coated with icing. (2) Frozen.
Glace (glah say)
Pastry Flour
Marzipan
Puree
10. A liquid that is thickened or set by the coagulation of egg protein.
Custard
Sponge Method
Batter
Devil's-Food Cake
11. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Almond Paste
Baba
Milli
12. A very thin French pancake - often served rolled around a filling.
Fondant
Savarin;
Puff Pastry
Crepe (krep)
13. 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.
Blanc Mange (bla mahnge)
Puff Pastry
Rounding
Spun Sugar
14. A dessert made of layers of puff pastry filled with pastry cream.
Rich Dough
Parfait;
Baklava
Napoleon
15. Strong flour - such as patent flour - used for breads.
Macaroon
Coulis (koo lee)
Scone
Bread Flour
16. Weighing - usually of ingredients or of dough's or batters.
Scaling
Zest
Celsius Scale
Saint-Honore
17. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Buttercream
Celsius Scale
Pastry Cream
Batter
18. 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.
Angel Food Cake
Cocoa
Two-Stage Method
Wash
19. French word for 'cake.'
Devil's-Food Cake
Puree
Dutch Process Cocoa
Gateau (gah toe)
20. Fruit cooked in a sugar syrup.
Strudel
Charlotte
Compote
Pulled Sugar
21. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Blown Sugar
Net Weight
Devil's-Food Cake
Marshmallow
22. A sponge cake made with a batter containing melted butter.
Scaling
Genoise (zhen wahz)
Fondant
Milli
23. The browning of sugars caused by heat.
Caramelization
Saint-Honore
Tunneling
Scaling
24. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Sourdough
Phyllo (fee lo)
Icing Comb
Eclair Paste
25. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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26. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
French Pastry
Wash
Genoise (zhen wahz)
Pulled Sugar
27. A type of biscuit or biscuitlike bread.
Baked Alaska
Chiffon Pie
Baba
Scone
28. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Ladyfinger
Tempering
Chiffon Method
Creme Brulee
29. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Swiss Roll
Deci
Parfait;
Palmier (palm yay)
30. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Extraction
Babka
Blanc Mange (bla mahnge)
Saint-Honore
31. A dessert consisting of a ring of baked eclair paste filled with cream.
French Pastry
Paris-Brest
Sucrose
Baklava
32. A light cake made by the chiffon method.
Wash
Chiffon Cake
Custard
Savarin;
33. 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.
Sponge
Glace (glah say)
Scaling
Sucrose
34. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Shortening
Stollen
French Pastry
Tempering
35. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Zabaglione
Sourdough
Shortening
Boston Cream Pie
36. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Gelatinization
Blown Sugar
Confectioners' Sugar
37. A custard baked in a mold lined with caramelized sugar - then unmolded.
Souffle
Confectioners' Sugar
Creme Caramel
Stollen
38. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Tempering
Profiterole
Sourdough
Hydrogenation
39. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Celsius Scale
Chocolate Liquor
Rich Dough
Sponge Cake
40. Cocoa that has been processed with an alkali to reduce its acidity.
Dutch Process Cocoa
Gram
Fermentation
Kilo
41. Prefix in the metric system meaning 'one thousand.'
Foaming
Net Weight
Swiss Roll
Kilo
42. A type of yeast bread or cake that is soaked in syrup.
Devil's-Food Cake
Baba
Fermentation
Palmier (palm yay)
43. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Devil's-Food Cake
Shortbread
Puff Pastry
Fritter
44. Prefix in the metric system meaning 'one-hundredth.'
Centi
Marshmallow
Rich Dough
Shortbread
45. A thick custard sauce containing eggs and starch.
Sucrose
Pastry Cream
One-Stage Method
Babka
46. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creaming Method
Praline
Eclair Paste
Sponge Cake
47. A confection or flavoring made of nuts and caramelized sugar.
Net Weight
Praline
Blanc Mange (bla mahnge)
Drop Batter
48. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Buttercream
Eclair Paste
Puff Pastry
Scone
49. French word for 'sherbet -'
Sorbet (sor bay)
One-Stage Method
Confectioners' Sugar
Stollen
50. A batter that is too thick to pour but will drop from a spoon in lumps
Zest
Streusel (stray sel)
Gelato
Drop Batter