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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 basic unit of volume in the metric system; equal to slightly more than a quart.
Ladyfinger
Net Weight
Liter
Sponge
2. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Croissant (krwah sawn)
Sorbet (sor bay)
Almond Paste
3. A mixture of finely ground almonds and sugar
Gelatinization
Petit Four
Almond Paste
Phyllo (fee lo)
4. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Fermentation
Rich Dough
Tempering
Palmier (palm yay)
5. Italian ice cream
One-Stage Method
Gelato
Brioche
French Pastry
6. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
Leavening
Shortbread
Net Weight
7. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Sponge
Celsius Scale
Profiterole
Creme Brulee
8. A cake mixing method based on whipped eggs and sugar.
Bread Flour
Leavening
Sponge Method
Centi
9. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Fondant
Parfait;
Sponge Cake
Dessert Syrup
10. The starchy inner portion of grain kernels.
Meringue
Eclair Paste
Endosperm
Chocolate Liquor
11. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Short
Praline
Dutch Process Cocoa
Ladyfinger
12. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Creme Anglaise (krem awng glezz)
Babka
High-Ratio
Brioche
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.
Gluten
Sponge Method
Drop Batter
Spun Sugar
14. Heat-treated to kill bacteria that might cause disease or spoilage.
Net Weight
Pasteurized
Genoise (zhen wahz)
Centi
15. A type of yeast bread or cake that is soaked in syrup.
Fritter
Blown Sugar
Shortbread
Baba
16. A type of biscuit or biscuitlike bread.
Meringue
Scone
Profiterole
Drop Batter
17. To sprinkle thoroughly with sugar or another dry powder.
Marzipan
Dredge
Fermentation
Ganache (gah nahsh)
18. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Compote
Croissant (krwah sawn)
Gelatinization
19. (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.
Charlotte
Centi
Angel Food Cake
Sponge
20. A deep-fried item made of or coated with a batter or dough.
Two-Stage Method
Fritter
Spun Sugar
Creaming
21. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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22. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Sourdough
Compote
Pumpernickel Flour
Tunneling
23. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creme Brulee
Fritter
Croissant (krwah sawn)
Sucrose
24. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Fritter
Crepe (krep)
Buttercream
Fermentation
25. A sponge cake made with a batter containing melted butter.
Royal Icing
Gelato
Swiss Roll
Genoise (zhen wahz)
26. (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.
Shortening
Saint-Honore
One-Stage Method
Confectioners' Sugar
27. A type of cake made of meringue (egg whites and sugar) and flour.
Blanc Mange (bla mahnge)
Angel Food Cake
Genoise (zhen wahz)
Parfait;
28. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Endosperm
Rich Dough
Streusel (stray sel)
Baked Alaska
29. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
Bavarian Cream
Gram
Two-Stage Method
30. (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.
Bavarian Cream
Challah
Sourdough
Compote
31. Italian word for 'sherbet.'
Baba
Sorbetto
Swiss Roll
Pate a Choux (pot ah shoo)
32. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Strudel
Pate a Choux (pot ah shoo)
Rich Dough
Extraction
33. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Dutch Process Cocoa
Creaming
Sponge Cake
34. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Zest
Dessert Syrup
Liter
Buttercream
35. A type of sweet yeast bread with fruit.
Stollen
Sourdough
Pulled Sugar
Petit Four
36. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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37. 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.
Brioche
Sourdough
Challah
Two-Stage Method
38. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Blanc Mange (bla mahnge)
Chiffon Pie
Almond Paste
Emulsion
39. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Short
Creaming Method
Endosperm
Creme Anglaise (krem awng glezz)
40. The process of whipping eggs - with or without sugar - to incorporate air.
Genoise (zhen wahz)
Compote
Pate a Choux (pot ah shoo)
Foaming
41. The colored outer portion of the peel of citrus fruits.
Tunneling
One-Stage Method
Zest
Zabaglione
42. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Napoleon
Glaze
Parfait;
Pate a Choux (pot ah shoo)
43. A delicate cake or pastry small enough to be eaten in one or two bites.
Ladyfinger
Swiss Roll
Petit Four
Icing Comb
44. A uniform mixture of two or more unmixable substances.
Buttercream
Emulsion
Chocolate Liquor
Boston Cream Pie
45. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Genoise (zhen wahz)
Bavarian Cream
Profiterole
Angel Food Cake
46. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Blanc Mange (bla mahnge)
Dredge
French Pastry
Meter
47. A rich egg bread - often made as a braided loaf.
Challah
Short
Endosperm
Croissant (krwah sawn)
48. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Zabaglione
Drop Batter
Icing Comb
Fritter
49. A very thin French pancake - often served rolled around a filling.
Scone
Crepe (krep)
Paris-Brest
Profiterole
50. A coarse - flaky meal made from whole rye grains.
Celsius Scale
French Pastry
Fermentation
Pumpernickel Flour