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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. (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.
Confectioners' Sugar
Dutch Process Cocoa
Caramelization
Glaze
2. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Wash
Creaming Method
Dessert Syrup
3. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Fondant
Glace (glah say)
Charlotte
4. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Torte
Sponge
Marzipan
Palmier (palm yay)
5. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Savarin;
Rounding
Scaling
French Pastry
6. A coarse - flaky meal made from whole rye grains.
Sucrose
Pumpernickel Flour
Milli
Angel Food Method
7. 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.
Extraction
Pastillage
Creme Anglaise (krem awng glezz)
Spun Sugar
8. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Spun Sugar
Puff Pastry
Tempering
Parfait;
9. A thick - white foam made of whipped egg whites and sugar.
Sucrose
Creme Brulee
Meringue
Deci
10. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Blown Sugar
Rich Dough
Granite (grab nee tay)
Creme Anglaise (krem awng glezz)
11. A cookie mixing method in which all ingredients are added to the bowl at once.
Custard
Royal Icing
Swiss Roll
One-Stage Method
12. Italian word for 'sherbet.'
Almond Paste
Extraction
Sorbetto
Milli
13. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Brioche
Net Weight
Pastry Cream
Dredge
14. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Dutch Process Cocoa
Scaling
Gateau (gah toe)
15. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Bavarian Cream
Cobbler
Sorbetto
Blown Sugar
16. Prefix in the metric system meaning 'one-tenth.'
Gram
Deci
Cocoa
Profiterole
17. (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.
Caramelization
Pumpernickel Flour
Sourdough
Brioche
18. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Eclair Paste
Scone
Angel Food Method
Baba
19. A deep-fried item made of or coated with a batter or dough.
Scaling
Pastry Flour
Fritter
Rich Dough
20. A weak flour used for pastries and cookies.
Sorbet (sor bay)
Pastry Flour
Pumpernickel Flour
Extraction
21. (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.
Macaroon
Puff Pastry
Shortening
Kilo
22. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Leavening
Emulsion
Sabayon
Brioche
23. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Eclair Paste
Fermentation
Babka
Gelatinization
24. Italian ice cream
Sponge Cake
Gelato
Marble
Centi
25. Eclair paste.
Batter
Blanc Mange (bla mahnge)
Pate a Choux (pot ah shoo)
Meringue
26. A plastic triangle with toothed or serrated edges; used for texturing icings.
Torte
Profiterole
Spun Sugar
Icing Comb
27. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Leavening
Gluten
Dredge
Blanc Mange (bla mahnge)
28. The metric system of temperature measurement - with 0
Caramelization
Blown Sugar
Milli
Celsius Scale
29. Prefix in the metric system meaning 'one-hundredth.'
Centi
Gateau (gah toe)
Souffle
Rich Dough
30. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Gluten
Cocoa
Short
Fondant
31. 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.
Almond Paste
Sorbet (sor bay)
Scaling
Two-Stage Method
32. A type of yeast bread or cake that is soaked in syrup.
Baba
Marshmallow
Endosperm
Creme Caramel
33. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Baklava
Macaroon
Coulis (koo lee)
Sorbet (sor bay)
34. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Cocoa
Creaming Method
Chiffon Pie
Endosperm
35. The process by which starch granules absorb water and swell in size.
Angel Food Cake
Gelatinization
Drop Batter
Stollen
36. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Wash
Almond Paste
Meringue
Pate a Choux (pot ah shoo)
37. A dough high in fat - sugar - and/or eggs.
Pastry Cream
Rich Dough
Glace (glah say)
Emulsion
38. A mixture of finely ground almonds and sugar
Puree
Simple Syrup
Deci
Almond Paste
39. (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.
Wash
Creme Caramel
Cocoa
Souffle
40. The starchy inner portion of grain kernels.
Baklava
Challah
Scaling
Endosperm
41. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Extraction
Macaroon
Streusel (stray sel)
Bavarian Cream
42. A small - dry - finger-shaped sponge cake or cookie.
Ladyfinger
Buttercream
Babka
Leavening
43. German word for various types of cakes - usually layer cakes.
Sucrose
Kilo
Glace (glah say)
Torte
44. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Parfait;
Docking
Centi
Rounding
45. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
Coulis (koo lee)
French Pastry
Parfait;
46. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Almond Paste
Chiffon Pie
Buttercream
Royal Icing
47. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Pastry Cream
Coulis (koo lee)
Dredge
Rounding
48. Heat-treated to kill bacteria that might cause disease or spoilage.
Pasteurized
Gluten
High-Ratio Method
Deci
49. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Extraction
Stollen
Marble
Fermentation
50. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Torte
Fondant
Croissant (krwah sawn)
Fritter