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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 type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Parfait;
Sponge Method
Emulsion
Puff Pastry
2. A thin sponge cake layer spread with a filling and rolled up.
Hydrogenation
Baklava
Swiss Roll
Puff Pastry
3. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Strudel
Baked Alaska
Glaze
French Pastry
4. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Creme Caramel
Dessert Syrup
Marble
Eclair Paste
5. A type of biscuit or biscuitlike bread.
High-Ratio
Scone
Ladyfinger
Petit Four
6. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Sponge
Pastillage
Docking
Charlotte
7. A weak flour used for pastries and cookies.
Charlotte
Pastry Flour
Challah
Gram
8. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Puff Pastry
Swiss Roll
Palmier (palm yay)
Icing Comb
9. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Scone
Devil's-Food Cake
Granite (grab nee tay)
Souffle
10. A type of sweet yeast bread or coffee cake.
Kilo
Parfait;
Liter
Babka
11. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Pulled Sugar
Profiterole
High-Ratio
Tempering
12. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Chiffon Method
Praline
Croissant (krwah sawn)
Buttercream
13. A small - dry - finger-shaped sponge cake or cookie.
Glace (glah say)
Puree
Ladyfinger
Pulled Sugar
14. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Sponge Method
Liter
Gluten
Kilo
15. Weighing - usually of ingredients or of dough's or batters.
Blanc Mange (bla mahnge)
Drop Batter
Scaling
Sponge Method
16. A light cake made by the chiffon method.
Cocoa
Mousse
Chiffon Cake
Pate a Choux (pot ah shoo)
17. The chemical name for regular granulated sugar and confectioners' sugar.
Charlotte
Deci
Creme Brulee
Sucrose
18. Italian ice cream
Caramelization
Gelato
Bread Flour
Meringue
19. A sponge cake made with a batter containing melted butter.
Scaling
Genoise (zhen wahz)
Stollen
Confectioners' Sugar
20. A type of yeast bread or cake that is soaked in syrup.
Puree
Coulis (koo lee)
Savarin;
Paris-Brest
21. Italian word for 'sherbet.'
Gelatinization
Stollen
Shortening
Sorbetto
22. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Zest
Puree
Pastry Flour
Eclair Paste
23. A delicate cake or pastry small enough to be eaten in one or two bites.
Petit Four
Custard
Tunneling
Endosperm
24. The process of whipping eggs - with or without sugar - to incorporate air.
Centi
Sponge Method
Drop Batter
Foaming
25. A sugar paste used for decorative work - Which becomes very hard when dry.
Bread Flour
Marzipan
Pastillage
High-Ratio
26. A confection or flavoring made of nuts and caramelized sugar.
Croissant (krwah sawn)
Custard
Deci
Praline
27. (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.
Royal Icing
High-Ratio
Shortening
Genoise (zhen wahz)
28. (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.
Two-Stage Method
Pasteurized
Simple Syrup
Glaze
29. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Hydrogenation
Puff Pastry
Chiffon Cake
Glaze
30. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Kilo
Confectioners' Sugar
Rich Dough
31. Prefix in the metric system meaning 'one-thousandth.'
Meter
Milli
Macaroon
Baklava
32. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Fermentation
Boston Cream Pie
Chiffon Pie
Marshmallow
33. A dessert made of layers of puff pastry filled with pastry cream.
Croissant (krwah sawn)
Emulsion
Creaming
Napoleon
34. A rich egg bread - often made as a braided loaf.
Challah
Liter
Pulled Sugar
High-Ratio Method
35. Cocoa that has been processed with an alkali to reduce its acidity.
Zabaglione
Puree
Dutch Process Cocoa
Parfait;
36. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Baklava
Tunneling
Royal Icing
Centi
37. A uniform mixture of two or more unmixable substances.
Torte
Saint-Honore
Sorbetto
Emulsion
38. See Two-Stage Method.
High-Ratio Method
Gelatinization
Endosperm
Creme Anglaise (krem awng glezz)
39. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Gateau (gah toe)
Dessert Syrup
Babka
Bavarian Cream
40. (1) Glazed; coated with icing. (2) Frozen.
Fermentation
Glace (glah say)
Simple Syrup
Marshmallow
41. The basic unit of volume in the metric system; equal to slightly more than a quart.
Brioche
Hydrogenation
Liter
Phyllo (fee lo)
42. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Zest
French Pastry
Marble
Puff Pastry
43. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Babka
Creaming
Sourdough
Tunneling
44. A paste or confection made of almonds and sugar and often used for decorative work.
Marzipan
Babka
Eclair Paste
Gelatinization
45. Heat-treated to kill bacteria that might cause disease or spoilage.
Endosperm
Gram
Pasteurized
Almond Paste
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.
Shortbread
Batter
Granite (grab nee tay)
Pumpernickel Flour
47. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Sponge Cake
Scone
Extraction
48. A crisp cookie made of butter - sugar - and flour.
Cocoa
Shortbread
Icing Comb
Dutch Process Cocoa
49. A deep-fried item made of or coated with a batter or dough.
Fritter
Liter
Emulsion
Strudel
50. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Napoleon
Extraction
Ladyfinger
Foaming