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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 dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Profiterole
Baked Alaska
Zest
High-Ratio Method
2. A dessert consisting of a ring of baked eclair paste filled with cream.
Souffle
Icing Comb
Royal Icing
Paris-Brest
3. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Baklava
Leavening
Pastry Flour
Charlotte
4. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Marzipan
Sabayon
Spun Sugar
Angel Food Cake
5. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Creaming
Sponge Cake
Pastry Cream
Meter
6. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Chocolate Liquor
Creaming
Boston Cream Pie
Pumpernickel Flour
7. To sprinkle thoroughly with sugar or another dry powder.
Sponge
Dredge
Pumpernickel Flour
Creme Anglaise (krem awng glezz)
8. A thick - white foam made of whipped egg whites and sugar.
Meringue
Sucrose
Stollen
Fermentation
9. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Glaze
Sucrose
Milli
10. Prefix in the metric system meaning 'one-thousandth.'
Gateau (gah toe)
Sabayon
Milli
Baked Alaska
11. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Pulled Sugar
Creme Brulee
Royal Icing
Cocoa
12. A type of sweet yeast bread with fruit.
Stollen
Angel Food Method
Puff Pastry
Parfait;
13. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Puff Pastry
Sabayon
Croissant (krwah sawn)
Profiterole
14. A fruit or vegetable puree - used as a sauce.
Napoleon
Petit Four
Coulis (koo lee)
Sorbetto
15. A cookie mixing method in which all ingredients are added to the bowl at once.
Chiffon Method
One-Stage Method
Dredge
Docking
16. A batter that is too thick to pour but will drop from a spoon in lumps
Drop Batter
Shortbread
Pumpernickel Flour
Chiffon Method
17. A coarse - flaky meal made from whole rye grains.
Sponge Cake
Pumpernickel Flour
Blanc Mange (bla mahnge)
Saint-Honore
18. A cookie made of eggs (usually whites) and almond paste or coconut
Macaroon
Brioche
High-Ratio
Crepe (krep)
19. A delicate cake or pastry small enough to be eaten in one or two bites.
Sorbet (sor bay)
Almond Paste
Petit Four
Chocolate Liquor
20. A thin sponge cake layer spread with a filling and rolled up.
Almond Paste
Swiss Roll
Chiffon Cake
Bavarian Cream
21. A type of sweet yeast bread or coffee cake.
Babka
Zabaglione
Coulis (koo lee)
Fritter
22. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Rounding
Buttercream
Sponge Method
Gluten
23. Weighing - usually of ingredients or of dough's or batters.
Scaling
Fermentation
Royal Icing
High-Ratio Method
24. 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.
Cocoa
Spun Sugar
Strudel
Blanc Mange (bla mahnge)
25. A rich cream made of sweet chocolate and heavy cream.
Glace (glah say)
Ganache (gah nahsh)
Bread Flour
One-Stage Method
26. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Rounding
Pastry Flour
Fermentation
Kilo
27. A light cake made by the chiffon method.
Charlotte
Chiffon Cake
Sorbet (sor bay)
Confectioners' Sugar
28. See Two-Stage Method.
High-Ratio Method
French Pastry
Parfait;
Sabayon
29. The colored outer portion of the peel of citrus fruits.
Sourdough
Docking
Zest
Rich Dough
30. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
Caramelization
Ganache (gah nahsh)
Coulis (koo lee)
Strudel
31. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Marshmallow
Pastry Cream
Cobbler
Buttercream
32. (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)
High-Ratio
Baklava
Creaming Method
33. The basic unit of volume in the metric system; equal to slightly more than a quart.
Almond Paste
Angel Food Cake
Liter
Stollen
34. A liquid that is thickened or set by the coagulation of egg protein.
Marzipan
Marshmallow
Meringue
Custard
35. Italian word for 'sherbet.'
Praline
Sorbetto
Wash
Liter
36. A weak flour used for pastries and cookies.
Leavening
One-Stage Method
Pastry Flour
Petit Four
37. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Sabayon
Angel Food Method
Strudel
Phyllo (fee lo)
38. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Two-Stage Method
Challah
Souffle
39. The basic unit of length in the metric system; slightly longer than one yard.
Napoleon
Meter
Pastry Cream
Coulis (koo lee)
40. 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
Hydrogenation
Confectioners' Sugar
Coulis (koo lee)
41. (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.
Fermentation
Charlotte
Souffle
Centi
42. French word for 'sherbet -'
Sorbet (sor bay)
Baklava
Chiffon Cake
Pastry Flour
43. (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
Chiffon Pie
Drop Batter
Leavening
High-Ratio
44. Cocoa that has been processed with an alkali to reduce its acidity.
Ladyfinger
Blanc Mange (bla mahnge)
Dutch Process Cocoa
Sorbet (sor bay)
45. Fruit cooked in a sugar syrup.
Bread Flour
Genoise (zhen wahz)
Compote
High-Ratio Method
46. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.
Gateau (gah toe)
Caramelization
Palmier (palm yay)
Saint-Honore
47. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Fondant
Drop Batter
Fermentation
Dutch Process Cocoa
48. A paste or confection made of almonds and sugar and often used for decorative work.
Endosperm
Parfait;
Batter
Marzipan
49. Prefix in the metric system meaning 'one thousand.'
Emulsion
Sponge Cake
Confectioners' Sugar
Kilo
50. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Puree
Baba
Torte
Baked Alaska