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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 weight in the metric system; equal to about one-thirtieth of an ounce.
Paris-Brest
Gluten
Gram
Sponge
2. Heat-treated to kill bacteria that might cause disease or spoilage.
Paris-Brest
Pasteurized
Sabayon
Mousse
3. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Tempering
Sabayon
Two-Stage Method
Gluten
4. The chemical name for regular granulated sugar and confectioners' sugar.
Charlotte
Extraction
Sucrose
Custard
5. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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6. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Emulsion
Pastry Flour
Glaze
7. (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.
Devil's-Food Cake
Saint-Honore
Marble
Creme Brulee
8. The metric system of temperature measurement - with 0
Batter
Celsius Scale
Marble
Souffle
9. Prefix in the metric system meaning 'one thousand.'
Kilo
Tempering
Stollen
Foaming
10. A weak flour used for pastries and cookies.
Pastry Flour
Sorbetto
Bread Flour
Creaming Method
11. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Tempering
Scone
Hydrogenation
Zabaglione
12. Italian ice cream
Brioche
Wash
Chiffon Cake
Gelato
13. A liquid that is thickened or set by the coagulation of egg protein.
Dessert Syrup
Napoleon
Ladyfinger
Custard
14. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Zabaglione
Babka
Streusel (stray sel)
Mousse
15. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Creme Brulee
Napoleon
Creme Anglaise (krem awng glezz)
Zabaglione
16. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
French Pastry
Sponge Cake
Zabaglione
Liter
17. The weight of the total contents of a can or package.
Pulled Sugar
Creme Caramel
Marzipan
Net Weight
18. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Short
Fondant
Devil's-Food Cake
Swiss Roll
19. A type of cake made of meringue (egg whites and sugar) and flour.
Dessert Syrup
Dutch Process Cocoa
Savarin;
Angel Food Cake
20. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Caramelization
Cobbler
Sourdough
Docking
21. 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.
Kilo
French Pastry
Chiffon Cake
Two-Stage Method
22. Eclair paste.
Pastry Cream
Two-Stage Method
Pate a Choux (pot ah shoo)
Ladyfinger
23. A type of yeast bread or cake that is soaked in syrup.
Palmier (palm yay)
Pastillage
Creaming Method
Savarin;
24. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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25. A dessert made of layers of puff pastry filled with pastry cream.
Napoleon
Pastry Flour
Puree
Palmier (palm yay)
26. Italian word for 'sherbet.'
Meringue
Creme Anglaise (krem awng glezz)
Stollen
Sorbetto
27. A batter that is too thick to pour but will drop from a spoon in lumps
Sabayon
Drop Batter
Chiffon Method
Milli
28. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Phyllo (fee lo)
Custard
Meter
Cobbler
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.
Meringue
Genoise (zhen wahz)
Glaze
Pasteurized
30. A type of yeast bread or cake that is soaked in syrup.
Streusel (stray sel)
Baba
Cobbler
Emulsion
31. A type of sweet yeast bread or coffee cake.
Parfait;
Gram
Buttercream
Babka
32. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Batter
Macaroon
Fritter
Buttercream
33. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Creme Brulee
Strudel
Chocolate Liquor
Devil's-Food Cake
34. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Dessert Syrup
Emulsion
Granite (grab nee tay)
Ganache (gah nahsh)
35. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Hydrogenation
Marshmallow
Pastry Flour
Cocoa
36. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Chocolate Liquor
Blanc Mange (bla mahnge)
Petit Four
Crepe (krep)
37. A sugar paste used for decorative work - Which becomes very hard when dry.
Marble
Macaroon
Two-Stage Method
Pastillage
38. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Bavarian Cream
Sourdough
French Pastry
Extraction
39. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Fermentation
Devil's-Food Cake
Icing Comb
Zest
40. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Parfait;
Charlotte
Marzipan
Cobbler
41. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Bavarian Cream
Gluten
Liter
Angel Food Method
42. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho
Devil's-Food Cake
Endosperm
Ganache (gah nahsh)
High-Ratio
43. A custard baked in a mold lined with caramelized sugar - then unmolded.
Creme Caramel
Swiss Roll
Sorbet (sor bay)
Creaming
44. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Gram
Tunneling
Mousse
Profiterole
45. French word for 'cake.'
Profiterole
Wash
Gateau (gah toe)
Rich Dough
46. (1) Glazed; coated with icing. (2) Frozen.
Glace (glah say)
Swiss Roll
Croissant (krwah sawn)
Genoise (zhen wahz)
47. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Milli
Zabaglione
Dessert Syrup
Baklava
48. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Sourdough
High-Ratio Method
Docking
49. French word for 'sherbet -'
Sorbet (sor bay)
Celsius Scale
Spun Sugar
Milli
50. A thick custard sauce containing eggs and starch.
Glace (glah say)
High-Ratio
Wash
Pastry Cream