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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. Heat-treated to kill bacteria that might cause disease or spoilage.
Chocolate Liquor
Eclair Paste
Sucrose
Pasteurized
2. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Swiss Roll
Sabayon
Boston Cream Pie
Ladyfinger
3. 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.
Net Weight
Puree
Two-Stage Method
Challah
4. A small - dry - finger-shaped sponge cake or cookie.
Dutch Process Cocoa
Ladyfinger
Royal Icing
High-Ratio
5. Strong flour - such as patent flour - used for breads.
Baba
Macaroon
Bread Flour
Docking
6. A uniform mixture of two or more unmixable substances.
Icing Comb
Emulsion
Pastry Cream
Glaze
7. The process by which starch granules absorb water and swell in size.
Puree
Zest
Glace (glah say)
Gelatinization
8. The basic unit of volume in the metric system; equal to slightly more than a quart.
Cobbler
Pastillage
Liter
Chiffon Cake
9. The weight of the total contents of a can or package.
Rounding
Simple Syrup
Mousse
Net Weight
10. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Profiterole
One-Stage Method
Puree
Icing Comb
11. Fruit cooked in a sugar syrup.
Swiss Roll
Fondant
Dredge
Compote
12. A thin sponge cake layer spread with a filling and rolled up.
Sponge
Paris-Brest
Bread Flour
Swiss Roll
13. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Eclair Paste
High-Ratio Method
Baklava
Glace (glah say)
14. The colored outer portion of the peel of citrus fruits.
Zest
Gelatinization
Creaming Method
One-Stage Method
15. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.
Gluten
Pumpernickel Flour
Fritter
Pulled Sugar
16. A cake mixing method based on whipped eggs and sugar.
Icing Comb
Bavarian Cream
Compote
Sponge Method
17. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Celsius Scale
Baklava
Sponge Method
18. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'
Chiffon Cake
Gelato
Creme Brulee
High-Ratio Method
19. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Gelato
Baked Alaska
Paris-Brest
Royal Icing
20. A type of yeast bread or cake that is soaked in syrup.
Streusel (stray sel)
Pulled Sugar
One-Stage Method
Baba
21. 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.
Icing Comb
Royal Icing
Zabaglione
Spun Sugar
22. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Gelatinization
Bread Flour
Granite (grab nee tay)
Sponge Cake
23. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
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24. A liquid that is thickened or set by the coagulation of egg protein.
Puree
Custard
Ladyfinger
Devil's-Food Cake
25. Cocoa that has been processed with an alkali to reduce its acidity.
Wash
Dutch Process Cocoa
Cobbler
Marzipan
26. A syrup consisting of sucrose and water in varying proportions.
Simple Syrup
Pasteurized
Cocoa
Angel Food Cake
27. French word for 'cake.'
Docking
Gateau (gah toe)
Pate a Choux (pot ah shoo)
Charlotte
28. 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
Shortening
Cobbler
Fondant
29. To sprinkle thoroughly with sugar or another dry powder.
Devil's-Food Cake
French Pastry
Charlotte
Dredge
30. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Dessert Syrup
Sucrose
Tunneling
Streusel (stray sel)
31. A sponge cake made with a batter containing melted butter.
Pumpernickel Flour
Genoise (zhen wahz)
Icing Comb
Bread Flour
32. Prefix in the metric system meaning 'one-hundredth.'
Centi
Boston Cream Pie
Fermentation
Deci
33. A rich cream made of sweet chocolate and heavy cream.
Custard
Brioche
Macaroon
Ganache (gah nahsh)
34. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Centi
Sorbet (sor bay)
Leavening
Chiffon Pie
35. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Spun Sugar
Chiffon Method
Creme Anglaise (krem awng glezz)
Fondant
36. (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.
Glaze
Scaling
Creme Anglaise (krem awng glezz)
Angel Food Method
37. A dough high in fat - sugar - and/or eggs.
Pasteurized
Batter
Rich Dough
Palmier (palm yay)
38. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Zabaglione
Hydrogenation
Marshmallow
Centi
39. A custard baked in a mold lined with caramelized sugar - then unmolded.
Genoise (zhen wahz)
Celsius Scale
Creme Caramel
Strudel
40. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Blanc Mange (bla mahnge)
Brioche
Short
Hydrogenation
41. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Shortbread
Gram
Tempering
Gelatinization
42. A type of cake made of meringue (egg whites and sugar) and flour.
Chiffon Cake
Angel Food Cake
Simple Syrup
Extraction
43. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Batter
Napoleon
Marble
Gelato
44. (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.
Foaming
Tunneling
Sourdough
Spun Sugar
45. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Petit Four
Pastry Cream
Gram
Chocolate Liquor
46. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Boston Cream Pie
Centi
Short
Blown Sugar
47. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Praline
Chocolate Liquor
Pulled Sugar
Coulis (koo lee)
48. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Tempering
Two-Stage Method
Baklava
Chiffon Pie
49. The metric system of temperature measurement - with 0
French Pastry
Eclair Paste
Ladyfinger
Celsius Scale
50. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
French Pastry
High-Ratio
Sponge Method
Streusel (stray sel)