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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. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Marble
Phyllo (fee lo)
Rounding
Spun Sugar
2. Italian ice cream
Blanc Mange (bla mahnge)
Boston Cream Pie
Tunneling
Gelato
3. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Chiffon Method
Rich Dough
French Pastry
4. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Chiffon Pie
Foaming
Petit Four
Marzipan
5. A sponge cake made with a batter containing melted butter.
Creaming
Sorbet (sor bay)
Genoise (zhen wahz)
Fritter
6. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Gram
Macaroon
Deci
Palmier (palm yay)
7. A coarse - flaky meal made from whole rye grains.
Croissant (krwah sawn)
Creme Anglaise (krem awng glezz)
Pumpernickel Flour
Sorbet (sor bay)
8. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Two-Stage Method
Docking
Almond Paste
Mousse
9. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Savarin;
Granite (grab nee tay)
Drop Batter
High-Ratio Method
10. A rich egg bread - often made as a braided loaf.
Challah
Petit Four
Scone
Kilo
11. A custard baked in a mold lined with caramelized sugar - then unmolded.
Challah
Royal Icing
Creme Caramel
Creme Anglaise (krem awng glezz)
12. A confection or flavoring made of nuts and caramelized sugar.
Swiss Roll
Zabaglione
Praline
Leavening
13. A mixture of finely ground almonds and sugar
Confectioners' Sugar
Creaming
Tempering
Almond Paste
14. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Zabaglione
Royal Icing
Shortbread
One-Stage Method
15. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.
Sponge
Milli
Pastillage
Boston Cream Pie
16. A weak flour used for pastries and cookies.
Meringue
Centi
Scaling
Pastry Flour
17. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Rounding
Creme Brulee
Gluten
French Pastry
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.
Phyllo (fee lo)
Fondant
Challah
Pastry Flour
19. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
Chiffon Pie
Sponge Method
Pulled Sugar
20. The process of whipping eggs - with or without sugar - to incorporate air.
Foaming
Fermentation
Deci
Streusel (stray sel)
21. (1) Glazed; coated with icing. (2) Frozen.
Babka
Sourdough
Glace (glah say)
Napoleon
22. Prefix in the metric system meaning 'one-hundredth.'
Centi
Sponge Method
Chiffon Cake
Pasteurized
23. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Baklava
Meter
Gram
Milli
24. The colored outer portion of the peel of citrus fruits.
Simple Syrup
Sponge Method
Zest
Puff Pastry
25. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Praline
Gluten
Almond Paste
26. A variety of small fancy cakes and other pastries - usually in single-portion sizes.
Dessert Syrup
French Pastry
Compote
Pastillage
27. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Creme Brulee
Napoleon
Pumpernickel Flour
Fermentation
28. A dessert made of layers of puff pastry filled with pastry cream.
Gelato
Strudel
Baklava
Napoleon
29. A uniform mixture of two or more unmixable substances.
Strudel
Emulsion
Marshmallow
Crepe (krep)
30. A thick custard sauce containing eggs and starch.
Batter
Cobbler
Pastry Cream
Celsius Scale
31. French word for 'cake.'
Boston Cream Pie
Granite (grab nee tay)
Gateau (gah toe)
Sucrose
32. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Petit Four
Gram
Almond Paste
Caramelization
33. The starchy inner portion of grain kernels.
Rounding
Spun Sugar
Zabaglione
Endosperm
34. (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.
Meter
Souffle
Hydrogenation
Chiffon Method
35. A small - dry - finger-shaped sponge cake or cookie.
Marshmallow
Sponge
Souffle
Ladyfinger
36. (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.
Shortening
Tunneling
Rich Dough
Sponge Cake
37. German word for various types of cakes - usually layer cakes.
Marble
Torte
Batter
Pasteurized
38. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Phyllo (fee lo)
Shortening
Praline
Puff Pastry
39. The basic unit of length in the metric system; slightly longer than one yard.
Pasteurized
Macaroon
Meter
Rounding
40. A cookie mixing method in which all ingredients are added to the bowl at once.
Almond Paste
Puree
Genoise (zhen wahz)
One-Stage Method
41. 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.
Angel Food Method
Batter
Baked Alaska
Gelatinization
42. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Simple Syrup
Chiffon Method
Marshmallow
Emulsion
43. French word for 'sherbet -'
Angel Food Method
Dessert Syrup
Chiffon Cake
Sorbet (sor bay)
44. A plastic triangle with toothed or serrated edges; used for texturing icings.
Ladyfinger
Icing Comb
Chiffon Cake
Cobbler
45. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Sabayon
Angel Food Cake
Pate a Choux (pot ah shoo)
Pulled Sugar
46. A thick - white foam made of whipped egg whites and sugar.
Meringue
Torte
Glaze
Spun Sugar
47. A type of sweet yeast bread or coffee cake.
Swiss Roll
Saint-Honore
Two-Stage Method
Babka
48. The process by which starch granules absorb water and swell in size.
Ladyfinger
Ganache (gah nahsh)
Gelatinization
Angel Food Cake
49. A fruit or vegetable puree - used as a sauce.
Batter
Coulis (koo lee)
Crepe (krep)
Macaroon
50. A sugar paste used for decorative work - Which becomes very hard when dry.
Streusel (stray sel)
Endosperm
Foaming
Pastillage