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. See Two-Stage Method.
Glace (glah say)
Rounding
High-Ratio Method
French Pastry
2. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Sorbetto
Creme Brulee
Phyllo (fee lo)
Parfait;
3. German word for various types of cakes - usually layer cakes.
Tempering
Torte
Compote
Profiterole
4. A type of cake made of meringue (egg whites and sugar) and flour.
Scaling
Angel Food Cake
Blown Sugar
Pulled Sugar
5. Prefix in the metric system meaning 'one-tenth.'
Two-Stage Method
Creme Brulee
Cobbler
Deci
6. 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.
Blanc Mange (bla mahnge)
Spun Sugar
One-Stage Method
Babka
7. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Emulsion
Bavarian Cream
Gateau (gah toe)
Torte
8. Prefix in the metric system meaning 'one-hundredth.'
Glaze
Centi
Fondant
Simple Syrup
9. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Charlotte
Chocolate Liquor
Dredge
Creme Caramel
10. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Rounding
Boston Cream Pie
Creme Anglaise (krem awng glezz)
Rich Dough
11. A thin sponge cake layer spread with a filling and rolled up.
Genoise (zhen wahz)
Sucrose
Baked Alaska
Swiss Roll
12. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Caramelization
Puff Pastry
Baked Alaska
Spun Sugar
13. A type of biscuit or biscuitlike bread.
High-Ratio Method
Scone
Stollen
Phyllo (fee lo)
14. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Shortbread
Profiterole
Gram
Docking
15. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Tunneling
Blown Sugar
Granite (grab nee tay)
Confectioners' Sugar
16. A paste or confection made of almonds and sugar and often used for decorative work.
Coulis (koo lee)
Marzipan
Net Weight
Parfait;
17. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
High-Ratio Method
Croissant (krwah sawn)
Chiffon Pie
Tunneling
18. A very thin French pancake - often served rolled around a filling.
Petit Four
Baklava
Crepe (krep)
Tunneling
19. The metric system of temperature measurement - with 0
Celsius Scale
Compote
Glace (glah say)
Stollen
20. The process by which starch granules absorb water and swell in size.
Gelatinization
Pumpernickel Flour
Zest
Sorbetto
21. A crisp cookie made of butter - sugar - and flour.
Rich Dough
Glace (glah say)
Shortbread
Zabaglione
22. 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.
Charlotte
Dredge
Sponge
Angel Food Method
23. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Buttercream
Petit Four
Creaming
Extraction
24. A cookie made of eggs (usually whites) and almond paste or coconut
Sorbetto
Macaroon
Centi
Napoleon
25. 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
26. A plastic triangle with toothed or serrated edges; used for texturing icings.
Chiffon Pie
Hydrogenation
Cobbler
Icing Comb
27. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Gluten
Net Weight
Hydrogenation
Streusel (stray sel)
28. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Paris-Brest
Cocoa
Creaming Method
Icing Comb
29. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Chiffon Pie
Mousse
Chiffon Method
Coulis (koo lee)
30. A fruit or vegetable puree - used as a sauce.
Coulis (koo lee)
Granite (grab nee tay)
Sourdough
Swiss Roll
31. Eclair paste.
Pate a Choux (pot ah shoo)
Boston Cream Pie
Baked Alaska
Royal Icing
32. The weight of the total contents of a can or package.
Net Weight
Royal Icing
Chiffon Cake
Genoise (zhen wahz)
33. (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
Blown Sugar
Endosperm
Celsius Scale
34. A rich egg bread - often made as a braided loaf.
Sorbet (sor bay)
Challah
Puree
Parfait;
35. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Granite (grab nee tay)
Petit Four
Tempering
36. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Shortbread
Marble
Emulsion
Two-Stage Method
37. Fruit cooked in a sugar syrup.
Endosperm
Sucrose
Chiffon Cake
Compote
38. A liquid that is thickened or set by the coagulation of egg protein.
Deci
Shortbread
One-Stage Method
Custard
39. A uniform mixture of two or more unmixable substances.
Emulsion
Pate a Choux (pot ah shoo)
Babka
Pasteurized
40. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Spun Sugar
Genoise (zhen wahz)
Hydrogenation
41. Weighing - usually of ingredients or of dough's or batters.
Scaling
Shortbread
Pate a Choux (pot ah shoo)
Baba
42. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Simple Syrup
Puree
Pastry Cream
Blanc Mange (bla mahnge)
43. The process of whipping eggs - with or without sugar - to incorporate air.
Foaming
Profiterole
Baba
Palmier (palm yay)
44. 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.
Celsius Scale
Torte
Batter
Short
45. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
French Pastry
Tunneling
Dessert Syrup
Spun Sugar
46. A deep-fried item made of or coated with a batter or dough.
Fritter
Wash
Crepe (krep)
Creaming Method
47. A thick - white foam made of whipped egg whites and sugar.
Foaming
Meringue
Ladyfinger
Baklava
48. A dessert consisting of a ring of baked eclair paste filled with cream.
Bavarian Cream
Paris-Brest
Ganache (gah nahsh)
Custard
49. A light cake made by the chiffon method.
Chiffon Cake
Chiffon Method
Pastry Cream
Sponge Method
50. The basic unit of length in the metric system; slightly longer than one yard.
Saint-Honore
One-Stage Method
Meter
Batter