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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 dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Saint-Honore
Pastry Cream
Pate a Choux (pot ah shoo)
2. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.
Savarin;
Deci
Tunneling
Souffle
3. A type of cake made of meringue (egg whites and sugar) and flour.
Marshmallow
Blanc Mange (bla mahnge)
Angel Food Cake
Sucrose
4. 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
Savarin;
Angel Food Cake
Parfait;
5. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Kilo
Palmier (palm yay)
Chiffon Pie
Brioche
6. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Sponge Cake
Babka
Creaming
Shortbread
7. A sponge cake made with a batter containing melted butter.
Creme Caramel
Creaming
French Pastry
Genoise (zhen wahz)
8. A very thin French pancake - often served rolled around a filling.
Baba
Confectioners' Sugar
Leavening
Crepe (krep)
9. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Tunneling
Drop Batter
Gluten
Souffle
10. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Pumpernickel Flour
Sorbetto
Glaze
Baked Alaska
11. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Ganache (gah nahsh)
Streusel (stray sel)
Baklava
Mousse
12. A type of biscuit or biscuitlike bread.
Chocolate Liquor
Scone
Rounding
Wash
13. A type of sweet yeast bread or coffee cake.
Dessert Syrup
Marble
Cocoa
Babka
14. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Eclair Paste
Genoise (zhen wahz)
Dredge
Buttercream
15. A uniform mixture of two or more unmixable substances.
Emulsion
Chiffon Cake
Stollen
Foaming
16. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Marshmallow
Kilo
Fondant
Brioche
17. A type of yeast bread or cake that is soaked in syrup.
Sabayon
Saint-Honore
Zest
Baba
18. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Angel Food Method
Marshmallow
Mousse
Creaming Method
19. A dessert consisting of a ring of baked eclair paste filled with cream.
Scone
Rounding
Two-Stage Method
Paris-Brest
20. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Sorbetto
Puree
Chocolate Liquor
High-Ratio Method
21. A thin sponge cake layer spread with a filling and rolled up.
Sourdough
Sorbetto
Almond Paste
Swiss Roll
22. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Meter
Devil's-Food Cake
Streusel (stray sel)
Dessert Syrup
23. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Fondant
Baba
Boston Cream Pie
Granite (grab nee tay)
24. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Eclair Paste
Croissant (krwah sawn)
Pasteurized
Stollen
25. A type of yeast bread or cake that is soaked in syrup.
Batter
Savarin;
Cobbler
Caramelization
26. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Swiss Roll
Boston Cream Pie
Scaling
Caramelization
27. (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.
Saint-Honore
Dessert Syrup
Caramelization
Chocolate Liquor
28. Strong flour - such as patent flour - used for breads.
Marshmallow
Babka
Deci
Bread Flour
29. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Buttercream
Gluten
Dredge
30. A cookie mixing method in which all ingredients are added to the bowl at once.
Swiss Roll
Cocoa
Net Weight
One-Stage Method
31. The starchy inner portion of grain kernels.
Hydrogenation
Granite (grab nee tay)
Puree
Endosperm
32. Eclair paste.
Pate a Choux (pot ah shoo)
Creaming Method
Coulis (koo lee)
Wash
33. Italian ice cream
Gelato
Strudel
Confectioners' Sugar
Cobbler
34. 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.
Leavening
Swiss Roll
Wash
Batter
35. (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.
Simple Syrup
Puff Pastry
Milli
Glaze
36. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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37. A paste or confection made of almonds and sugar and often used for decorative work.
Swiss Roll
Liter
Rich Dough
Marzipan
38. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Docking
Gateau (gah toe)
Blanc Mange (bla mahnge)
Kilo
39. A coarse - flaky meal made from whole rye grains.
Fermentation
Two-Stage Method
Pumpernickel Flour
Petit Four
40. The browning of sugars caused by heat.
High-Ratio
Caramelization
Baked Alaska
Blanc Mange (bla mahnge)
41. The process of whipping eggs - with or without sugar - to incorporate air.
Praline
Foaming
Meringue
Fritter
42. A delicate cake or pastry small enough to be eaten in one or two bites.
Zabaglione
Petit Four
Profiterole
Pasteurized
43. The process by which starch granules absorb water and swell in size.
Dutch Process Cocoa
Gelatinization
Net Weight
Scaling
44. Weighing - usually of ingredients or of dough's or batters.
Gelato
High-Ratio
Scaling
Sponge Method
45. A fruit dessert similar to a pie but without a bottom crust.
Babka
French Pastry
Pastry Flour
Cobbler
46. German word for various types of cakes - usually layer cakes.
Sucrose
Torte
Pastry Flour
Sponge Method
47. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Tempering
Sabayon
Chiffon Method
Chiffon Cake
48. French word for 'sherbet -'
Cocoa
High-Ratio
Bavarian Cream
Sorbet (sor bay)
49. The colored outer portion of the peel of citrus fruits.
Zest
Sponge Method
Tempering
Mousse
50. A custard baked in a mold lined with caramelized sugar - then unmolded.
Blown Sugar
Rich Dough
Petit Four
Creme Caramel