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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. German word for various types of cakes - usually layer cakes.
Drop Batter
Deci
Torte
Liter
2. Prefix in the metric system meaning 'one thousand.'
Fondant
Kilo
Dutch Process Cocoa
Chiffon Pie
3. A uniform mixture of two or more unmixable substances.
Zabaglione
Emulsion
Short
Gluten
4. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Rounding
Meringue
Ganache (gah nahsh)
Angel Food Method
5. A thin sponge cake layer spread with a filling and rolled up.
Chiffon Cake
Hydrogenation
Swiss Roll
Chiffon Method
6. A deep-fried item made of or coated with a batter or dough.
Profiterole
Croissant (krwah sawn)
Fritter
Strudel
7. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Spun Sugar
Devil's-Food Cake
Sabayon
Drop Batter
8. Prefix in the metric system meaning 'one-thousandth.'
Compote
Kilo
French Pastry
Milli
9. A type of cake made of meringue (egg whites and sugar) and flour.
Creme Caramel
Fermentation
Streusel (stray sel)
Angel Food Cake
10. The process of whipping eggs - with or without sugar - to incorporate air.
Chiffon Pie
Pumpernickel Flour
Sucrose
Foaming
11. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Brioche
Cocoa
Swiss Roll
Puff Pastry
12. See Two-Stage Method.
Centi
High-Ratio Method
Shortening
Petit Four
13. 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.
Swiss Roll
Paris-Brest
Batter
Chiffon Method
14. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Endosperm
Cocoa
Eclair Paste
15. The basic unit of length in the metric system; slightly longer than one yard.
Meter
Brioche
Gluten
Foaming
16. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Sucrose
Brioche
Milli
17. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Eclair Paste
Cocoa
Meringue
Saint-Honore
18. (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
Celsius Scale
Shortening
Sorbetto
19. A thick custard sauce containing eggs and starch.
Creaming
Sorbet (sor bay)
Pastry Cream
Napoleon
20. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Brioche
Rounding
Challah
Eclair Paste
21. (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.
Cocoa
Puree
Hydrogenation
Glaze
22. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Endosperm
Pulled Sugar
Glaze
Blanc Mange (bla mahnge)
23. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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24. Italian ice cream
Pastry Cream
Compote
Gelato
Rich Dough
25. (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.
Souffle
Fritter
Sabayon
Extraction
26. The weight of the total contents of a can or package.
Sucrose
Net Weight
Ganache (gah nahsh)
Pastry Flour
27. The metric system of temperature measurement - with 0
Celsius Scale
Sponge Method
Chiffon Cake
Meter
28. A cookie mixing method in which all ingredients are added to the bowl at once.
Fritter
Tempering
Buttercream
One-Stage Method
29. A dough high in fat - sugar - and/or eggs.
Celsius Scale
Rich Dough
Tempering
Batter
30. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Gateau (gah toe)
Baba
Granite (grab nee tay)
31. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Celsius Scale
Puree
Marzipan
Streusel (stray sel)
32. A sponge cake made with a batter containing melted butter.
Pulled Sugar
Ganache (gah nahsh)
Genoise (zhen wahz)
Bread Flour
33. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Sorbetto
Marble
Challah
34. A liquid that is thickened or set by the coagulation of egg protein.
Custard
Sucrose
Dutch Process Cocoa
Pumpernickel Flour
35. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Saint-Honore
Leavening
Eclair Paste
Confectioners' Sugar
36. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Pasteurized
Chocolate Liquor
Dutch Process Cocoa
Sponge Cake
37. A small - dry - finger-shaped sponge cake or cookie.
Rounding
Ladyfinger
Blanc Mange (bla mahnge)
Bread Flour
38. The browning of sugars caused by heat.
Caramelization
Zabaglione
Fritter
Petit Four
39. A plastic triangle with toothed or serrated edges; used for texturing icings.
Angel Food Method
Icing Comb
Royal Icing
Puff Pastry
40. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Deci
Fermentation
Profiterole
Sucrose
41. The process by which starch granules absorb water and swell in size.
Dredge
Gelato
Puff Pastry
Gelatinization
42. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Baked Alaska
Phyllo (fee lo)
Dutch Process Cocoa
Sorbetto
43. A rich egg bread - often made as a braided loaf.
Dredge
Challah
Docking
Blown Sugar
44. A paste or confection made of almonds and sugar and often used for decorative work.
Hydrogenation
Marzipan
Leavening
Pastry Flour
45. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Babka
Gram
Strudel
Puree
46. A cake mixing method based on whipped eggs and sugar.
Confectioners' Sugar
Sponge
Two-Stage Method
Sponge Method
47. A crisp cookie made of butter - sugar - and flour.
Granite (grab nee tay)
Croissant (krwah sawn)
Sorbet (sor bay)
Shortbread
48. (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.
Puff Pastry
Zabaglione
Shortening
Torte
49. The starchy inner portion of grain kernels.
Blanc Mange (bla mahnge)
Net Weight
Cocoa
Endosperm
50. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Rounding
Chiffon Method
Puree
Mousse