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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 consisting of a ring of baked eclair paste filled with cream.
Paris-Brest
Gelatinization
Stollen
Coulis (koo lee)
2. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Compote
Chiffon Method
Strudel
Eclair Paste
3. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Challah
Hydrogenation
Profiterole
Gelato
4. A batter that is too thick to pour but will drop from a spoon in lumps
Souffle
Drop Batter
Creaming
Hydrogenation
5. A fruit dessert similar to a pie but without a bottom crust.
Cobbler
Endosperm
Confectioners' Sugar
Foaming
6. (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.
Glaze
Shortening
Parfait;
Centi
7. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Custard
Boston Cream Pie
Hydrogenation
Gram
8. Prefix in the metric system meaning 'one-tenth.'
Deci
Simple Syrup
Angel Food Method
Croissant (krwah sawn)
9. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Savarin;
Hydrogenation
Crepe (krep)
Puree
10. A fruit or vegetable puree - used as a sauce.
Cocoa
Royal Icing
Coulis (koo lee)
Creaming Method
11. A very thin French pancake - often served rolled around a filling.
Coulis (koo lee)
Crepe (krep)
Confectioners' Sugar
French Pastry
12. The basic unit of length in the metric system; slightly longer than one yard.
Rounding
Saint-Honore
Pumpernickel Flour
Meter
13. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Streusel (stray sel)
Rounding
Kilo
Deci
14. A type of sweet yeast bread with fruit.
Cobbler
Baklava
Stollen
Marshmallow
15. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
Torte
Challah
Praline
Strudel
16. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Coulis (koo lee)
Ganache (gah nahsh)
Angel Food Method
17. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Creaming Method
Confectioners' Sugar
Babka
18. 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.
Scone
Spun Sugar
Tempering
Celsius Scale
19. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Rounding
Bavarian Cream
Marshmallow
Creaming
20. A sugar paste used for decorative work - Which becomes very hard when dry.
Shortbread
Bavarian Cream
Gram
Pastillage
21. 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
Kilo
Brioche
Confectioners' Sugar
22. (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.
Blanc Mange (bla mahnge)
Saint-Honore
Royal Icing
Pate a Choux (pot ah shoo)
23. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Sorbetto
Palmier (palm yay)
Stollen
Centi
24. A coarse - flaky meal made from whole rye grains.
Pumpernickel Flour
Icing Comb
Souffle
Shortbread
25. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Short
Pulled Sugar
Phyllo (fee lo)
Two-Stage Method
26. See Two-Stage Method.
Pumpernickel Flour
High-Ratio Method
Puff Pastry
Praline
27. Strong flour - such as patent flour - used for breads.
Milli
Puree
Bread Flour
Gluten
28. A cake mixing method based on whipped eggs and sugar.
Gelatinization
Sponge Method
Centi
Shortening
29. (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.
Sucrose
Foaming
Two-Stage Method
Glaze
30. To sprinkle thoroughly with sugar or another dry powder.
Docking
Shortbread
Dredge
Glaze
31. French word for 'sherbet -'
Dredge
Meringue
Drop Batter
Sorbet (sor bay)
32. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Marble
Streusel (stray sel)
Marshmallow
Creme Anglaise (krem awng glezz)
33. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Baklava
Dredge
Babka
Ladyfinger
34. A plastic triangle with toothed or serrated edges; used for texturing icings.
Baked Alaska
Petit Four
Icing Comb
Hydrogenation
35. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Short
Confectioners' Sugar
Blanc Mange (bla mahnge)
Profiterole
36. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Rounding
Boston Cream Pie
Fondant
Pastillage
37. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Coulis (koo lee)
Buttercream
Pulled Sugar
Bavarian Cream
38. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Chiffon Cake
Mousse
Caramelization
Sorbetto
39. German word for various types of cakes - usually layer cakes.
Ladyfinger
Angel Food Cake
Celsius Scale
Torte
40. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Meringue
Chiffon Pie
Custard
Dredge
41. A type of yeast bread or cake that is soaked in syrup.
Custard
Creaming
Fermentation
Savarin;
42. The chemical name for regular granulated sugar and confectioners' sugar.
Wash
Scone
Napoleon
Sucrose
43. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Sorbetto
Extraction
Docking
One-Stage Method
44. 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.
Drop Batter
Chocolate Liquor
Souffle
Two-Stage Method
45. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Shortbread
Genoise (zhen wahz)
Centi
Wash
46. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Ganache (gah nahsh)
Foaming
Dessert Syrup
Sponge Method
47. Heat-treated to kill bacteria that might cause disease or spoilage.
Sponge
Pasteurized
Bavarian Cream
Sponge Method
48. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Pumpernickel Flour
Chiffon Method
Puff Pastry
Meringue
49. The basic unit of volume in the metric system; equal to slightly more than a quart.
Liter
Baba
Scaling
Kilo
50. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Extraction
Gluten
Royal Icing
Sabayon