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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 browning of sugars caused by heat.
Blown Sugar
Pastillage
Pasteurized
Caramelization
2. A weak flour used for pastries and cookies.
Glaze
Pastry Flour
Sorbetto
Gram
3. Heat-treated to kill bacteria that might cause disease or spoilage.
Angel Food Method
Pulled Sugar
Pasteurized
Confectioners' Sugar
4. German word for various types of cakes - usually layer cakes.
High-Ratio
Fritter
Torte
Net Weight
5. A dessert consisting of a ring of baked eclair paste filled with cream.
Net Weight
Paris-Brest
Dessert Syrup
Devil's-Food Cake
6. Prefix in the metric system meaning 'one thousand.'
Fermentation
Torte
Pumpernickel Flour
Kilo
7. A type of biscuit or biscuitlike bread.
Sourdough
Dredge
Gelatinization
Scone
8. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Streusel (stray sel)
Marshmallow
Rounding
Fondant
9. French word for 'sherbet -'
Spun Sugar
French Pastry
Sorbet (sor bay)
Net Weight
10. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Granite (grab nee tay)
Pastry Flour
High-Ratio
Chiffon Pie
11. (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.
Pumpernickel Flour
Centi
Gram
Shortening
12. A type of yeast bread or cake that is soaked in syrup.
Fondant
Baba
Shortening
Compote
13. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Icing Comb
Dutch Process Cocoa
Crepe (krep)
Angel Food Method
14. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Marble
Icing Comb
Baked Alaska
Fondant
15. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Dessert Syrup
Zabaglione
Macaroon
Genoise (zhen wahz)
16. A type of cake made of meringue (egg whites and sugar) and flour.
Coulis (koo lee)
Endosperm
Wash
Angel Food Cake
17. Fruit cooked in a sugar syrup.
Eclair Paste
Compote
Tunneling
Simple Syrup
18. See Two-Stage Method.
Crepe (krep)
Torte
Spun Sugar
High-Ratio Method
19. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creme Anglaise (krem awng glezz)
Pastry Flour
Creaming Method
Charlotte
20. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Gram
Deci
Creaming
Macaroon
21. A type of sweet yeast bread or coffee cake.
Glaze
Babka
Chocolate Liquor
Eclair Paste
22. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Boston Cream Pie
Tunneling
Eclair Paste
Ladyfinger
23. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Marshmallow
Tempering
Baked Alaska
Boston Cream Pie
24. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Emulsion
Baked Alaska
Macaroon
25. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Wash
Fondant
Chiffon Pie
26. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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27. A uniform mixture of two or more unmixable substances.
Shortbread
Emulsion
Genoise (zhen wahz)
Pastry Cream
28. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Puree
Royal Icing
Parfait;
Eclair Paste
29. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Coulis (koo lee)
Marshmallow
Croissant (krwah sawn)
Ladyfinger
30. Cocoa that has been processed with an alkali to reduce its acidity.
Dutch Process Cocoa
Baba
Shortbread
Fritter
31. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Blown Sugar
Sorbet (sor bay)
Sourdough
32. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Rounding
Pate a Choux (pot ah shoo)
Wash
Profiterole
33. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Strudel
Angel Food Cake
Hydrogenation
Tempering
34. A small - dry - finger-shaped sponge cake or cookie.
Pastry Flour
Ladyfinger
Scone
Devil's-Food Cake
35. A fruit dessert similar to a pie but without a bottom crust.
Cobbler
Fermentation
Royal Icing
Swiss Roll
36. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Leavening
Puff Pastry
Shortening
Chiffon Method
37. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Streusel (stray sel)
Gram
Challah
Baklava
38. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Pulled Sugar
Zabaglione
Baked Alaska
Palmier (palm yay)
39. Italian word for 'sherbet.'
Gateau (gah toe)
Meter
Sorbetto
Foaming
40. The basic unit of length in the metric system; slightly longer than one yard.
Scaling
Creme Brulee
Sourdough
Meter
41. The weight of the total contents of a can or package.
Net Weight
One-Stage Method
Pulled Sugar
Baked Alaska
42. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Dutch Process Cocoa
Pastillage
Celsius Scale
Blanc Mange (bla mahnge)
43. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Pastillage
Dessert Syrup
Leavening
High-Ratio
44. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Short
Sponge Cake
Marzipan
Swiss Roll
45. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Blanc Mange (bla mahnge)
Parfait;
Cocoa
Sponge
46. Strong flour - such as patent flour - used for breads.
Bread Flour
Mousse
Batter
Chocolate Liquor
47. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Deci
Gateau (gah toe)
Bavarian Cream
Spun Sugar
48. A rich cream made of sweet chocolate and heavy cream.
Pulled Sugar
Zest
Ganache (gah nahsh)
Strudel
49. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Kilo
Simple Syrup
Liter
Gluten
50. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Profiterole
Sabayon
Icing Comb