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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. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Praline
Pasteurized
Tempering
Marble
2. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Batter
Zabaglione
Fritter
Hydrogenation
3. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creme Brulee
Phyllo (fee lo)
Milli
Meter
4. A paste or confection made of almonds and sugar and often used for decorative work.
Marzipan
Baklava
Gluten
Sponge Cake
5. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Boston Cream Pie
Centi
Scaling
6. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Endosperm
Glaze
Gram
Granite (grab nee tay)
7. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Gluten
Fondant
Phyllo (fee lo)
Buttercream
8. 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.
Two-Stage Method
Liter
Baked Alaska
Swiss Roll
9. The browning of sugars caused by heat.
Caramelization
Sabayon
Saint-Honore
Parfait;
10. A dough high in fat - sugar - and/or eggs.
Zabaglione
Baked Alaska
Pasteurized
Rich Dough
11. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Chiffon Pie
Royal Icing
Marshmallow
Chiffon Cake
12. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Scaling
Liter
Torte
Brioche
13. (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.
Deci
Petit Four
Babka
Charlotte
14. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Sorbetto
Baklava
Creme Caramel
Deci
15. The starchy inner portion of grain kernels.
Two-Stage Method
Coulis (koo lee)
Brioche
Endosperm
16. A fruit dessert similar to a pie but without a bottom crust.
Creme Caramel
Simple Syrup
Sourdough
Cobbler
17. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Docking
Baked Alaska
One-Stage Method
Creme Brulee
18. A small - dry - finger-shaped sponge cake or cookie.
Ladyfinger
Gelatinization
Phyllo (fee lo)
Royal Icing
19. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Royal Icing
Palmier (palm yay)
Parfait;
Swiss Roll
20. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Meter
Glace (glah say)
Cocoa
Drop Batter
21. Prefix in the metric system meaning 'one-hundredth.'
Fondant
Blown Sugar
Drop Batter
Centi
22. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Chocolate Liquor
Tunneling
Bavarian Cream
Pulled Sugar
23. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Devil's-Food Cake
Meringue
Gram
Angel Food Cake
24. A cake mixing method based on whipped eggs and sugar.
Napoleon
Petit Four
Sponge Method
Sourdough
25. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Charlotte
Strudel
Marshmallow
Angel Food Cake
26. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Praline
Dutch Process Cocoa
Paris-Brest
Fermentation
27. A delicate cake or pastry small enough to be eaten in one or two bites.
Eclair Paste
One-Stage Method
Baba
Petit Four
28. The basic unit of volume in the metric system; equal to slightly more than a quart.
Liter
Angel Food Method
High-Ratio Method
High-Ratio
29. The process by which starch granules absorb water and swell in size.
Paris-Brest
Gelatinization
High-Ratio
Babka
30. A type of biscuit or biscuitlike bread.
Simple Syrup
Pastry Flour
Tempering
Scone
31. A type of yeast bread or cake that is soaked in syrup.
Puree
Net Weight
Baba
Gram
32. The basic unit of length in the metric system; slightly longer than one yard.
Marble
Charlotte
Blown Sugar
Meter
33. A custard baked in a mold lined with caramelized sugar - then unmolded.
Creme Caramel
Cocoa
Sponge Method
Gelato
34. The colored outer portion of the peel of citrus fruits.
Zest
High-Ratio
Docking
Angel Food Method
35. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Crepe (krep)
Zest
Pastry Cream
Short
36. Cocoa that has been processed with an alkali to reduce its acidity.
Meter
Eclair Paste
Saint-Honore
Dutch Process Cocoa
37. (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.
Sourdough
Sponge
Sabayon
Tunneling
38. A very thin French pancake - often served rolled around a filling.
Emulsion
Drop Batter
Souffle
Crepe (krep)
39. Weighing - usually of ingredients or of dough's or batters.
Baked Alaska
Kilo
Blanc Mange (bla mahnge)
Scaling
40. The process of whipping eggs - with or without sugar - to incorporate air.
Endosperm
Devil's-Food Cake
Foaming
Chocolate Liquor
41. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Rounding
Creme Brulee
Glace (glah say)
Savarin;
42. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Marshmallow
Pumpernickel Flour
Centi
Tempering
43. (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.
Zest
Bavarian Cream
Glaze
Parfait;
44. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Puff Pastry
Two-Stage Method
Blown Sugar
Savarin;
45. (1) Glazed; coated with icing. (2) Frozen.
Glace (glah say)
Gelatinization
Marble
Spun Sugar
46. Italian word for 'sherbet.'
One-Stage Method
Creme Brulee
Sorbetto
Creaming Method
47. A cookie mixing method in which all ingredients are added to the bowl at once.
Boston Cream Pie
One-Stage Method
Streusel (stray sel)
Centi
48. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Net Weight
Coulis (koo lee)
Profiterole
Puree
49. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Glaze
Macaroon
Chocolate Liquor
Royal Icing
50. A light cake made by the chiffon method.
One-Stage Method
Royal Icing
Chiffon Cake
Fondant