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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 basic unit of volume in the metric system; equal to slightly more than a quart.
Liter
Hydrogenation
Puff Pastry
Scone
2. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Dutch Process Cocoa
Baba
Leavening
Puff Pastry
3. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Profiterole
Marshmallow
Fondant
Leavening
4. A weak flour used for pastries and cookies.
Mousse
Pastry Flour
Marble
Napoleon
5. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Blanc Mange (bla mahnge)
High-Ratio
Angel Food Method
Creaming Method
6. (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.
Petit Four
Simple Syrup
Charlotte
Fermentation
7. A cookie made of eggs (usually whites) and almond paste or coconut
Torte
Creme Anglaise (krem awng glezz)
Macaroon
Zest
8. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Genoise (zhen wahz)
Drop Batter
Hydrogenation
Angel Food Cake
9. A deep-fried item made of or coated with a batter or dough.
Baked Alaska
Fritter
Ganache (gah nahsh)
Genoise (zhen wahz)
10. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Meter
One-Stage Method
Sorbetto
Granite (grab nee tay)
11. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Chiffon Method
Croissant (krwah sawn)
Crepe (krep)
Creme Anglaise (krem awng glezz)
12. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Blown Sugar
Saint-Honore
Gelato
Chiffon Cake
13. A mixture of finely ground almonds and sugar
Almond Paste
Creme Caramel
Glace (glah say)
Baba
14. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
One-Stage Method
Baklava
Extraction
Sponge Cake
15. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Strudel
Tunneling
One-Stage Method
Parfait;
16. The colored outer portion of the peel of citrus fruits.
Bread Flour
Tunneling
Milli
Zest
17. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Souffle
Saint-Honore
Creaming Method
Charlotte
18. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Profiterole
Boston Cream Pie
Pulled Sugar
Chocolate Liquor
19. A thick - white foam made of whipped egg whites and sugar.
Deci
Celsius Scale
Compote
Meringue
20. 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.
Simple Syrup
Two-Stage Method
Challah
Gram
21. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Tempering
High-Ratio Method
Profiterole
Chocolate Liquor
22. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Baked Alaska
Net Weight
Puff Pastry
Gateau (gah toe)
23. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Zabaglione
Devil's-Food Cake
Marble
Fritter
24. Prefix in the metric system meaning 'one-hundredth.'
Drop Batter
Centi
Spun Sugar
Fritter
25. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Fritter
Phyllo (fee lo)
Drop Batter
Cocoa
26. A batter that is too thick to pour but will drop from a spoon in lumps
Docking
Drop Batter
Creaming
Charlotte
27. A fruit dessert similar to a pie but without a bottom crust.
Phyllo (fee lo)
Baked Alaska
Cobbler
Centi
28. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Tempering
Parfait;
Torte
Chiffon Pie
29. (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.
Angel Food Cake
Shortbread
Strudel
Chiffon Cake
30. Prefix in the metric system meaning 'one thousand.'
Kilo
Marzipan
One-Stage Method
Emulsion
31. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Cobbler
Paris-Brest
Savarin;
32. A coarse - flaky meal made from whole rye grains.
Puree
Pumpernickel Flour
Glaze
Fermentation
33. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Sponge Method
Chiffon Pie
Fondant
Gateau (gah toe)
34. The process of whipping eggs - with or without sugar - to incorporate air.
Net Weight
Bread Flour
Foaming
Shortening
35. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Cocoa
Gram
Pastillage
Icing Comb
36. Weighing - usually of ingredients or of dough's or batters.
Scaling
Phyllo (fee lo)
Chocolate Liquor
Royal Icing
37. Italian word for 'sherbet.'
Sorbetto
Gluten
Phyllo (fee lo)
High-Ratio Method
38. (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.
Glace (glah say)
Sourdough
Blanc Mange (bla mahnge)
Cocoa
39. A syrup consisting of sucrose and water in varying proportions.
Dessert Syrup
Eclair Paste
Scaling
Simple Syrup
40. A cookie mixing method in which all ingredients are added to the bowl at once.
One-Stage Method
Chiffon Pie
Blown Sugar
Stollen
41. The browning of sugars caused by heat.
Batter
Caramelization
Sponge Method
Babka
42. A crisp cookie made of butter - sugar - and flour.
Creme Brulee
Shortbread
Puree
Marzipan
43. The weight of the total contents of a can or package.
Parfait;
Gelato
Docking
Net Weight
44. A small - dry - finger-shaped sponge cake or cookie.
Sabayon
Streusel (stray sel)
Ladyfinger
Napoleon
45. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
High-Ratio
Sucrose
Pumpernickel Flour
Creme Anglaise (krem awng glezz)
46. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creme Brulee
Cocoa
Pastillage
Buttercream
47. German word for various types of cakes - usually layer cakes.
Gelatinization
Docking
Fermentation
Torte
48. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Bavarian Cream
Centi
Short
Puree
49. A type of sweet yeast bread with fruit.
Blanc Mange (bla mahnge)
Napoleon
Rounding
Stollen
50. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Meringue
Wash
Chiffon Method
Challah