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. German word for various types of cakes - usually layer cakes.
Parfait;
Souffle
Torte
Zabaglione
2. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Endosperm
Leavening
Emulsion
Streusel (stray sel)
3. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Marshmallow
Leavening
Royal Icing
Angel Food Cake
4. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Sabayon
Dutch Process Cocoa
Chiffon Method
Custard
5. 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
6. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Chiffon Cake
Milli
Bavarian Cream
Sabayon
7. The chemical name for regular granulated sugar and confectioners' sugar.
Sorbet (sor bay)
Drop Batter
Sucrose
Deci
8. The browning of sugars caused by heat.
Gateau (gah toe)
Palmier (palm yay)
Caramelization
Wash
9. (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.
Mousse
Saint-Honore
Short
Leavening
10. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.
Marshmallow
Leavening
Souffle
Cocoa
11. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Coulis (koo lee)
Gluten
Croissant (krwah sawn)
Docking
12. A syrup consisting of sucrose and water in varying proportions.
Angel Food Method
Simple Syrup
Centi
Praline
13. (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.
Glaze
Sorbetto
Sourdough
Angel Food Method
14. A batter that is too thick to pour but will drop from a spoon in lumps
Challah
Glace (glah say)
Pastry Flour
Drop Batter
15. A very thin French pancake - often served rolled around a filling.
Challah
Creme Anglaise (krem awng glezz)
Rounding
Crepe (krep)
16. A type of yeast bread or cake that is soaked in syrup.
Pumpernickel Flour
Sourdough
Baba
Dutch Process Cocoa
17. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Zest
Chiffon Pie
Docking
Net Weight
18. A type of cake made of meringue (egg whites and sugar) and flour.
Emulsion
Angel Food Cake
Wash
Rounding
19. Strong flour - such as patent flour - used for breads.
Bread Flour
Tunneling
Phyllo (fee lo)
Fondant
20. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Foaming
Chiffon Pie
Cocoa
Bavarian Cream
21. Cocoa that has been processed with an alkali to reduce its acidity.
Rich Dough
Dutch Process Cocoa
Brioche
Liter
22. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Glaze
Torte
Shortbread
Tempering
23. The starchy inner portion of grain kernels.
Dredge
Endosperm
Pumpernickel Flour
Pasteurized
24. (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.
Strudel
Blanc Mange (bla mahnge)
Dutch Process Cocoa
Croissant (krwah sawn)
25. (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.
One-Stage Method
Charlotte
Parfait;
Palmier (palm yay)
26. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Buttercream
French Pastry
Kilo
Custard
27. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Pastillage
Pulled Sugar
Phyllo (fee lo)
Scone
28. A dessert made of layers of puff pastry filled with pastry cream.
Gluten
Meringue
Napoleon
Simple Syrup
29. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Buttercream
Fritter
Hydrogenation
30. Weighing - usually of ingredients or of dough's or batters.
Royal Icing
Bavarian Cream
Chiffon Pie
Scaling
31. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Devil's-Food Cake
Scone
Challah
Sponge Cake
32. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Pastry Cream
Zabaglione
Gram
Puff Pastry
33. A rich egg bread - often made as a braided loaf.
Blanc Mange (bla mahnge)
Pastry Flour
Coulis (koo lee)
Challah
34. A dough high in fat - sugar - and/or eggs.
Rich Dough
Ladyfinger
Buttercream
Creme Caramel
35. Eclair paste.
Pate a Choux (pot ah shoo)
Zest
Cobbler
Creme Caramel
36. A cake mixing method based on whipped eggs and sugar.
Short
Sponge Method
High-Ratio Method
Endosperm
37. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Granite (grab nee tay)
Puree
Pasteurized
Pastry Flour
38. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Baked Alaska
Pasteurized
Coulis (koo lee)
Ladyfinger
39. A liquid that is thickened or set by the coagulation of egg protein.
Eclair Paste
Marzipan
Custard
Brioche
40. A type of yeast bread or cake that is soaked in syrup.
Savarin;
Creme Caramel
Dutch Process Cocoa
Cocoa
41. See Two-Stage Method.
High-Ratio Method
Sponge Cake
Batter
Torte
42. French word for 'cake.'
Gelatinization
Gateau (gah toe)
Swiss Roll
Extraction
43. 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.
Sucrose
Creaming
Sponge
Puff Pastry
44. (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.
Shortening
Marble
Parfait;
Saint-Honore
45. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Batter
Scaling
Sorbetto
Leavening
46. A light cake made by the chiffon method.
Chiffon Cake
Baba
Boston Cream Pie
Pastry Cream
47. 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.
Leavening
Batter
Compote
Croissant (krwah sawn)
48. A type of biscuit or biscuitlike bread.
Ladyfinger
Compote
Scone
Foaming
49. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Dessert Syrup
Palmier (palm yay)
Paris-Brest
Fritter
50. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Bread Flour
Glace (glah say)
Compote