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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 sugar paste used for decorative work - Which becomes very hard when dry.
Pastry Flour
Centi
Profiterole
Pastillage
2. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Sourdough
Hydrogenation
Sabayon
Granite (grab nee tay)
3. A weak flour used for pastries and cookies.
Chocolate Liquor
Pastry Flour
Zabaglione
Sabayon
4. A light cake made by the chiffon method.
Glace (glah say)
Ladyfinger
Chiffon Cake
Centi
5. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Swiss Roll
Devil's-Food Cake
Extraction
Dutch Process Cocoa
6. The weight of the total contents of a can or package.
Scaling
Blown Sugar
Pastillage
Net Weight
7. A cookie made of eggs (usually whites) and almond paste or coconut
Pumpernickel Flour
Macaroon
Ladyfinger
Fritter
8. Italian word for 'sherbet.'
Streusel (stray sel)
Sorbetto
Paris-Brest
Scone
9. Weighing - usually of ingredients or of dough's or batters.
Praline
Scaling
Sponge Cake
Wash
10. A cookie mixing method in which all ingredients are added to the bowl at once.
Almond Paste
One-Stage Method
Swiss Roll
Shortening
11. A small - dry - finger-shaped sponge cake or cookie.
Pastillage
Baba
Leavening
Ladyfinger
12. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Coulis (koo lee)
Meringue
Fritter
Short
13. The process by which starch granules absorb water and swell in size.
Ganache (gah nahsh)
Leavening
Gelatinization
Charlotte
14. A type of cake made of meringue (egg whites and sugar) and flour.
Rounding
Swiss Roll
Palmier (palm yay)
Angel Food Cake
15. A food made into a smooth pulp - usually by being ground or forced through a sieve.
French Pastry
Emulsion
Puree
Bread Flour
16. The colored outer portion of the peel of citrus fruits.
Blanc Mange (bla mahnge)
Zest
Extraction
Angel Food Method
17. Prefix in the metric system meaning 'one-hundredth.'
Custard
Pasteurized
Torte
Centi
18. A batter that is too thick to pour but will drop from a spoon in lumps
Ladyfinger
Baked Alaska
Drop Batter
Saint-Honore
19. Prefix in the metric system meaning 'one-thousandth.'
Shortening
Milli
Creme Brulee
Blanc Mange (bla mahnge)
20. (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
High-Ratio
Compote
Parfait;
Streusel (stray sel)
21. Fruit cooked in a sugar syrup.
Two-Stage Method
Petit Four
Gelato
Compote
22. The starchy inner portion of grain kernels.
Two-Stage Method
Endosperm
Buttercream
Blown Sugar
23. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Spun Sugar
Chocolate Liquor
Ladyfinger
Cobbler
24. A custard baked in a mold lined with caramelized sugar - then unmolded.
Angel Food Method
Cocoa
Fritter
Creme Caramel
25. A delicate cake or pastry small enough to be eaten in one or two bites.
Chiffon Cake
Puff Pastry
Petit Four
One-Stage Method
26. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Swiss Roll
Creaming Method
Compote
Rounding
27. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Caramelization
Blown Sugar
Granite (grab nee tay)
Pulled Sugar
28. A thick custard sauce containing eggs and starch.
Charlotte
Creaming
Pastry Cream
Baba
29. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Palmier (palm yay)
Pastry Flour
Phyllo (fee lo)
Strudel
30. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Puree
Fondant
Coulis (koo lee)
Creaming
31. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Croissant (krwah sawn)
French Pastry
Pastillage
Palmier (palm yay)
32. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Torte
Ganache (gah nahsh)
Wash
Rounding
33. The basic unit of length in the metric system; slightly longer than one yard.
Gelato
Almond Paste
Crepe (krep)
Meter
34. A thin sponge cake layer spread with a filling and rolled up.
High-Ratio Method
Marzipan
Swiss Roll
Puree
35. (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.
Macaroon
Charlotte
Confectioners' Sugar
Gluten
36. A syrup consisting of sucrose and water in varying proportions.
Macaroon
Simple Syrup
High-Ratio
Genoise (zhen wahz)
37. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Ladyfinger
Cobbler
Stollen
Creme Anglaise (krem awng glezz)
38. Heat-treated to kill bacteria that might cause disease or spoilage.
Creaming Method
Sorbet (sor bay)
Chiffon Cake
Pasteurized
39. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Croissant (krwah sawn)
Fondant
Gram
Blanc Mange (bla mahnge)
40. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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41. The metric system of temperature measurement - with 0
Rounding
Sponge Cake
Brioche
Celsius Scale
42. The process of whipping eggs - with or without sugar - to incorporate air.
Chocolate Liquor
Crepe (krep)
Pastillage
Foaming
43. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Two-Stage Method
High-Ratio Method
Docking
Glace (glah say)
44. French word for 'cake.'
Gateau (gah toe)
Sorbet (sor bay)
Savarin;
Puree
45. A coarse - flaky meal made from whole rye grains.
Pastillage
Chiffon Method
Pumpernickel Flour
Gram
46. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Emulsion
Sabayon
Gluten
Marshmallow
47. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Parfait;
Bread Flour
Hydrogenation
Celsius Scale
48. (1) Glazed; coated with icing. (2) Frozen.
Drop Batter
Devil's-Food Cake
Baklava
Glace (glah say)
49. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Strudel
Gluten
Sorbetto
Zabaglione
50. 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.
Gelato
Torte
Centi
Spun Sugar