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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 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.
Wash
Angel Food Cake
Creme Brulee
Two-Stage Method
2. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Charlotte
Creme Brulee
Blown Sugar
Pumpernickel Flour
3. A coarse - flaky meal made from whole rye grains.
Zest
Pumpernickel Flour
Blanc Mange (bla mahnge)
Pasteurized
4. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Gluten
Eclair Paste
Praline
Petit Four
5. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Centi
Cobbler
Creaming
Phyllo (fee lo)
6. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Bavarian Cream
Coulis (koo lee)
Wash
Strudel
7. A dessert made of layers of puff pastry filled with pastry cream.
Batter
Napoleon
Gateau (gah toe)
Praline
8. The starchy inner portion of grain kernels.
Shortbread
Boston Cream Pie
Endosperm
Fondant
9. Italian word for 'sherbet.'
Chocolate Liquor
Bread Flour
Macaroon
Sorbetto
10. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Icing Comb
Fondant
Rounding
Sorbet (sor bay)
11. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
French Pastry
Spun Sugar
Short
Hydrogenation
12. Italian ice cream
Gateau (gah toe)
Chiffon Method
Creme Caramel
Gelato
13. Prefix in the metric system meaning 'one thousand.'
Gram
Kilo
Emulsion
Pastry Cream
14. A rich egg bread - often made as a braided loaf.
Bavarian Cream
Creme Caramel
Challah
Milli
15. The process of whipping eggs - with or without sugar - to incorporate air.
Foaming
Bavarian Cream
Babka
Ladyfinger
16. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Torte
Docking
Mousse
Charlotte
17. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Gram
Gateau (gah toe)
Profiterole
Simple Syrup
18. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Baba
Fermentation
Drop Batter
Creme Anglaise (krem awng glezz)
19. (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.
Creaming Method
Pasteurized
Glaze
Zest
20. A type of biscuit or biscuitlike bread.
Extraction
Creme Brulee
Sorbet (sor bay)
Scone
21. 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
Sucrose
Almond Paste
French Pastry
22. A uniform mixture of two or more unmixable substances.
Emulsion
Caramelization
Marzipan
Bavarian Cream
23. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Celsius Scale
Boston Cream Pie
Pulled Sugar
Short
24. A deep-fried item made of or coated with a batter or dough.
Endosperm
Tempering
Fritter
Almond Paste
25. 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.
Sponge
Streusel (stray sel)
Pastry Flour
Ladyfinger
26. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Creme Anglaise (krem awng glezz)
Sucrose
Bread Flour
Streusel (stray sel)
27. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Liter
Fritter
Bavarian Cream
Rounding
28. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Dredge
Extraction
Rounding
Parfait;
29. A type of cake made of meringue (egg whites and sugar) and flour.
Cobbler
Angel Food Cake
Drop Batter
Stollen
30. Weighing - usually of ingredients or of dough's or batters.
Tempering
Rounding
Batter
Scaling
31. Eclair paste.
Baba
Streusel (stray sel)
Deci
Pate a Choux (pot ah shoo)
32. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Boston Cream Pie
Liter
Glaze
Chocolate Liquor
33. Prefix in the metric system meaning 'one-thousandth.'
Coulis (koo lee)
Endosperm
Milli
Creme Caramel
34. French word for 'sherbet -'
Sorbet (sor bay)
Gateau (gah toe)
Simple Syrup
Dredge
35. A weak flour used for pastries and cookies.
Streusel (stray sel)
Gluten
Pastry Flour
Puree
36. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Zabaglione
Phyllo (fee lo)
Liter
Devil's-Food Cake
37. A light cake made by the chiffon method.
Rounding
Chiffon Cake
Devil's-Food Cake
Napoleon
38. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Fermentation
Buttercream
Royal Icing
Puree
39. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Cobbler
Creaming Method
Chiffon Method
Saint-Honore
40. A dough high in fat - sugar - and/or eggs.
Endosperm
Rich Dough
Fondant
Deci
41. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Cobbler
Creaming Method
Creme Anglaise (krem awng glezz)
Genoise (zhen wahz)
42. A confection or flavoring made of nuts and caramelized sugar.
Drop Batter
Angel Food Cake
Creaming
Praline
43. (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.
Caramelization
Saint-Honore
Extraction
Praline
44. Strong flour - such as patent flour - used for breads.
French Pastry
Swiss Roll
Chiffon Method
Bread Flour
45. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Shortbread
Cocoa
Blanc Mange (bla mahnge)
Rich Dough
46. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Granite (grab nee tay)
Angel Food Method
Stollen
Meter
47. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Baked Alaska
Shortening
Sorbetto
Parfait;
48. A liquid that is thickened or set by the coagulation of egg protein.
Custard
Puff Pastry
Sponge Method
High-Ratio
49. A cookie mixing method in which all ingredients are added to the bowl at once.
Docking
Creme Brulee
One-Stage Method
French Pastry
50. A thick custard sauce containing eggs and starch.
Fondant
Mousse
Marble
Pastry Cream