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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. Prefix in the metric system meaning 'one-thousandth.'
Foaming
Creaming Method
Gram
Milli
2. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Croissant (krwah sawn)
Marshmallow
Baked Alaska
Glaze
3. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Sucrose
Strudel
Chiffon Method
Liter
4. The process of whipping eggs - with or without sugar - to incorporate air.
Kilo
Foaming
Two-Stage Method
Pastry Cream
5. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Challah
Pasteurized
Eclair Paste
Fondant
6. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Strudel
Sabayon
Baklava
Dutch Process Cocoa
7. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Brioche
Docking
French Pastry
Cocoa
8. Strong flour - such as patent flour - used for breads.
Drop Batter
Kilo
Bread Flour
Granite (grab nee tay)
9. A type of yeast bread or cake that is soaked in syrup.
Puree
Savarin;
Chiffon Pie
Palmier (palm yay)
10. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
French Pastry
Hydrogenation
Sucrose
Simple Syrup
11. French word for 'sherbet -'
Chiffon Cake
Sorbet (sor bay)
Baklava
Simple Syrup
12. French word for 'cake.'
Gateau (gah toe)
Bavarian Cream
Croissant (krwah sawn)
Dredge
13. A delicate cake or pastry small enough to be eaten in one or two bites.
Cobbler
Petit Four
Kilo
Glace (glah say)
14. A plastic triangle with toothed or serrated edges; used for texturing icings.
Chiffon Method
Icing Comb
Meter
Tempering
15. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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16. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Net Weight
Centi
Tunneling
Tempering
17. Cocoa that has been processed with an alkali to reduce its acidity.
Ganache (gah nahsh)
Dutch Process Cocoa
Cobbler
Hydrogenation
18. The chemical name for regular granulated sugar and confectioners' sugar.
Celsius Scale
Sucrose
Caramelization
Hydrogenation
19. A fruit or vegetable puree - used as a sauce.
Meringue
Coulis (koo lee)
Creme Caramel
Puff Pastry
20. German word for various types of cakes - usually layer cakes.
Torte
Blown Sugar
Mousse
Short
21. Fruit cooked in a sugar syrup.
Compote
Baklava
Phyllo (fee lo)
Bavarian Cream
22. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.
Liter
Sourdough
Simple Syrup
Fondant
23. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Gluten
Bread Flour
Sponge
Creme Anglaise (krem awng glezz)
24. A deep-fried item made of or coated with a batter or dough.
Almond Paste
Foaming
Granite (grab nee tay)
Fritter
25. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Royal Icing
Icing Comb
Baklava
Creme Brulee
26. To sprinkle thoroughly with sugar or another dry powder.
Mousse
Croissant (krwah sawn)
Sabayon
Dredge
27. 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.
Glaze
Kilo
Spun Sugar
Royal Icing
28. Prefix in the metric system meaning 'one-hundredth.'
Centi
Souffle
Paris-Brest
Chocolate Liquor
29. A sponge cake made with a batter containing melted butter.
Genoise (zhen wahz)
Gluten
Rounding
Shortbread
30. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Challah
Shortening
Zabaglione
Docking
31. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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32. A type of yeast bread or cake that is soaked in syrup.
Ganache (gah nahsh)
Streusel (stray sel)
Batter
Baba
33. A dessert consisting of a ring of baked eclair paste filled with cream.
Mousse
Creme Anglaise (krem awng glezz)
Paris-Brest
Babka
34. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Streusel (stray sel)
Cocoa
French Pastry
Challah
35. Italian ice cream
Gelato
Dredge
High-Ratio Method
Fondant
36. A thick custard sauce containing eggs and starch.
Granite (grab nee tay)
Pastry Cream
Gram
Tempering
37. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Gateau (gah toe)
Brioche
Meter
38. A cookie mixing method in which all ingredients are added to the bowl at once.
Challah
One-Stage Method
Pastillage
Deci
39. A small - dry - finger-shaped sponge cake or cookie.
Crepe (krep)
Streusel (stray sel)
Ladyfinger
Hydrogenation
40. A mixture of finely ground almonds and sugar
Almond Paste
Rounding
Rich Dough
Bread Flour
41. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Palmier (palm yay)
Chiffon Method
Coulis (koo lee)
Boston Cream Pie
42. Eclair paste.
Babka
Profiterole
Angel Food Cake
Pate a Choux (pot ah shoo)
43. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Tempering
Paris-Brest
Croissant (krwah sawn)
Wash
44. The colored outer portion of the peel of citrus fruits.
Zest
High-Ratio Method
Bavarian Cream
Creme Brulee
45. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Baked Alaska
Chiffon Cake
Creme Brulee
Fermentation
46. 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.
Angel Food Cake
Batter
Marshmallow
Torte
47. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Sponge Cake
Emulsion
Scaling
Sucrose
48. A batter that is too thick to pour but will drop from a spoon in lumps
Phyllo (fee lo)
Icing Comb
Drop Batter
Babka
49. A uniform mixture of two or more unmixable substances.
Gateau (gah toe)
Emulsion
Palmier (palm yay)
Glace (glah say)
50. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Rich Dough
Petit Four
Royal Icing
Short