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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. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Swiss Roll
Short
Rounding
Croissant (krwah sawn)
2. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
French Pastry
Spun Sugar
Profiterole
Mousse
3. 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 Method
Profiterole
Sponge
Gelato
4. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Dutch Process Cocoa
Liter
Chiffon Method
Hydrogenation
5. A mixture of finely ground almonds and sugar
Scaling
Almond Paste
Stollen
Leavening
6. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Dessert Syrup
Blanc Mange (bla mahnge)
Rich Dough
Sucrose
7. A fruit dessert similar to a pie but without a bottom crust.
Coulis (koo lee)
Zest
Cobbler
Fritter
8. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Chiffon Pie
Granite (grab nee tay)
Gluten
Pulled Sugar
9. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Celsius Scale
Baklava
Almond Paste
Fermentation
10. A type of biscuit or biscuitlike bread.
Pasteurized
Macaroon
Compote
Scone
11. (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
Sourdough
Sabayon
Creme Brulee
12. Heat-treated to kill bacteria that might cause disease or spoilage.
Pasteurized
Petit Four
Angel Food Cake
Paris-Brest
13. Prefix in the metric system meaning 'one-thousandth.'
Emulsion
Saint-Honore
Milli
Ladyfinger
14. A very thin French pancake - often served rolled around a filling.
Bread Flour
Crepe (krep)
Granite (grab nee tay)
Sorbetto
15. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Devil's-Food Cake
Scone
Royal Icing
Fondant
16. 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.
Batter
Sorbet (sor bay)
Short
Ladyfinger
17. The process by which starch granules absorb water and swell in size.
Gelatinization
Dredge
Creaming
Zest
18. To sprinkle thoroughly with sugar or another dry powder.
Marzipan
Liter
Napoleon
Dredge
19. French word for 'sherbet -'
Sorbet (sor bay)
Napoleon
Batter
Angel Food Method
20. (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
Boston Cream Pie
High-Ratio
Baba
Souffle
21. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Deci
Angel Food Method
High-Ratio
High-Ratio Method
22. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Fermentation
Napoleon
Dutch Process Cocoa
23. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Creaming
Blown Sugar
Sorbet (sor bay)
Chiffon Pie
24. A delicate cake or pastry small enough to be eaten in one or two bites.
Wash
Blanc Mange (bla mahnge)
Crepe (krep)
Petit Four
25. (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.
Pumpernickel Flour
Sponge
Scaling
Charlotte
26. A custard baked in a mold lined with caramelized sugar - then unmolded.
Boston Cream Pie
Glaze
Custard
Creme Caramel
27. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Genoise (zhen wahz)
Fritter
Challah
French Pastry
28. Prefix in the metric system meaning 'one thousand.'
Emulsion
Dredge
Kilo
Angel Food Cake
29. A cookie mixing method in which all ingredients are added to the bowl at once.
Granite (grab nee tay)
One-Stage Method
Almond Paste
Foaming
30. A batter that is too thick to pour but will drop from a spoon in lumps
Milli
Drop Batter
Leavening
Crepe (krep)
31. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Batter
Saint-Honore
Marble
Challah
32. A type of sweet yeast bread or coffee cake.
Simple Syrup
Mousse
Paris-Brest
Babka
33. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Bavarian Cream
Parfait;
Creaming Method
Fondant
34. The metric system of temperature measurement - with 0
Mousse
Pulled Sugar
Celsius Scale
Ladyfinger
35. Weighing - usually of ingredients or of dough's or batters.
Scaling
Coulis (koo lee)
Meringue
Napoleon
36. A crisp cookie made of butter - sugar - and flour.
High-Ratio Method
Dessert Syrup
Pastry Flour
Shortbread
37. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Baked Alaska
Custard
Meter
Rounding
38. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Batter
Parfait;
Pastry Cream
39. A rich cream made of sweet chocolate and heavy cream.
Ganache (gah nahsh)
Granite (grab nee tay)
Royal Icing
Paris-Brest
40. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.
Pastry Cream
Profiterole
Batter
Saint-Honore
41. A dessert made of layers of puff pastry filled with pastry cream.
Profiterole
Buttercream
Napoleon
Glace (glah say)
42. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Zabaglione
Streusel (stray sel)
Leavening
Angel Food Method
43. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Extraction
Meringue
Chocolate Liquor
Sponge Cake
44. The starchy inner portion of grain kernels.
Pulled Sugar
Streusel (stray sel)
Endosperm
Pastry Cream
45. A uniform mixture of two or more unmixable substances.
Emulsion
Profiterole
Dessert Syrup
Sucrose
46. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Sponge Method
Zabaglione
Stollen
Babka
47. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Boston Cream Pie
Endosperm
Cocoa
Crepe (krep)
48. A type of sweet yeast bread with fruit.
Stollen
Deci
Praline
Leavening
49. A dessert consisting of a ring of baked eclair paste filled with cream.
Custard
Paris-Brest
Bavarian Cream
Marble
50. A weak flour used for pastries and cookies.
Pastry Flour
Blown Sugar
Batter
Souffle