SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 type of sweet yeast bread with fruit.
Pastillage
Centi
Shortbread
Stollen
2. A batter that is too thick to pour but will drop from a spoon in lumps
Cobbler
Confectioners' Sugar
Saint-Honore
Drop Batter
3. A thick - white foam made of whipped egg whites and sugar.
Palmier (palm yay)
Sourdough
Meringue
Hydrogenation
4. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Pasteurized
Macaroon
Emulsion
Profiterole
5. A rich egg bread - often made as a braided loaf.
Pate a Choux (pot ah shoo)
Mousse
Challah
Sorbetto
6. The browning of sugars caused by heat.
Rich Dough
Caramelization
Pastry Cream
Blanc Mange (bla mahnge)
7. To sprinkle thoroughly with sugar or another dry powder.
Marzipan
Dredge
Gateau (gah toe)
Croissant (krwah sawn)
8. Prefix in the metric system meaning 'one-tenth.'
Devil's-Food Cake
Endosperm
Boston Cream Pie
Deci
9. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Dessert Syrup
Chocolate Liquor
Sucrose
Pasteurized
10. Fruit cooked in a sugar syrup.
Gelato
Strudel
Compote
Sponge Method
11. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
French Pastry
Marzipan
Crepe (krep)
Rich Dough
12. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Macaroon
Tunneling
Blanc Mange (bla mahnge)
Baklava
13. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Caramelization
Hydrogenation
Royal Icing
Meringue
14. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Endosperm
Tunneling
Creaming Method
Docking
15. (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
Fritter
High-Ratio
Creaming Method
Baked Alaska
16. (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.
Croissant (krwah sawn)
Milli
Glaze
Shortening
17. 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.
Simple Syrup
Wash
Puff Pastry
Spun Sugar
18. Italian ice cream
Blanc Mange (bla mahnge)
Sponge Method
Gelato
Gram
19. The basic unit of length in the metric system; slightly longer than one yard.
Emulsion
Foaming
Pumpernickel Flour
Meter
20. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Liter
One-Stage Method
Boston Cream Pie
Savarin;
21. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Milli
Granite (grab nee tay)
Marble
Brioche
22. A thick custard sauce containing eggs and starch.
Shortbread
Compote
Pastry Cream
Short
23. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Marble
Brioche
Puff Pastry
Sponge Cake
24. The process of whipping eggs - with or without sugar - to incorporate air.
Fondant
Babka
Phyllo (fee lo)
Foaming
25. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Almond Paste
Gluten
Gram
Fondant
26. A light cake made by the chiffon method.
Blanc Mange (bla mahnge)
Chiffon Cake
Leavening
Charlotte
27. A mixture of finely ground almonds and sugar
Deci
Sorbet (sor bay)
Almond Paste
Sucrose
28. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Royal Icing
Custard
Sourdough
Baked Alaska
29. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Chiffon Pie
Profiterole
Napoleon
Cocoa
30. A type of sweet yeast bread or coffee cake.
Phyllo (fee lo)
Babka
Meter
Dredge
31. (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
Babka
Pate a Choux (pot ah shoo)
Sponge Method
32. See Two-Stage Method.
Blown Sugar
Petit Four
Buttercream
High-Ratio Method
33. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Sorbetto
Tempering
Puff Pastry
Compote
34. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Mousse
Chiffon Method
Stollen
35. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Pastry Flour
Kilo
Gelatinization
Creaming
36. A cookie mixing method in which all ingredients are added to the bowl at once.
Crepe (krep)
Kilo
Deci
One-Stage Method
37. A type of biscuit or biscuitlike bread.
Scone
Rounding
Coulis (koo lee)
Macaroon
38. The basic unit of volume in the metric system; equal to slightly more than a quart.
Eclair Paste
Swiss Roll
Batter
Liter
39. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Mousse
Bavarian Cream
Pulled Sugar
French Pastry
40. (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.
Fondant
Glaze
Simple Syrup
Sourdough
41. 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
Eclair Paste
Gelato
Caramelization
42. A dough high in fat - sugar - and/or eggs.
Sponge
Dredge
Meter
Rich Dough
43. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
44. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Souffle
Baked Alaska
Babka
Coulis (koo lee)
45. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Centi
Palmier (palm yay)
Royal Icing
46. A sponge cake made with a batter containing melted butter.
Zest
Genoise (zhen wahz)
One-Stage Method
Meter
47. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Sorbetto
Savarin;
Glaze
48. The process by which starch granules absorb water and swell in size.
Batter
Confectioners' Sugar
Gelatinization
Emulsion
49. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Baklava
Kilo
Docking
Tempering
50. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Strudel
Creme Brulee
Pasteurized
Marshmallow