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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 type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Centi
Short
Drop Batter
Parfait;
2. A plastic triangle with toothed or serrated edges; used for texturing icings.
Fondant
Sponge Cake
Dredge
Icing Comb
3. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Leavening
Glaze
Gluten
Glace (glah say)
4. (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.
Strudel
Custard
Babka
Creme Brulee
5. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Boston Cream Pie
Docking
Granite (grab nee tay)
Short
6. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Marshmallow
Angel Food Cake
Ladyfinger
Chocolate Liquor
7. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Shortening
Short
Chiffon Pie
Compote
8. A type of sweet yeast bread with fruit.
Marshmallow
Liter
Two-Stage Method
Stollen
9. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
One-Stage Method
Dredge
Sponge Method
10. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Chiffon Method
Ladyfinger
Blown Sugar
Buttercream
11. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
French Pastry
Confectioners' Sugar
Shortbread
Eclair Paste
12. A type of sweet yeast bread or coffee cake.
Sabayon
Extraction
High-Ratio
Babka
13. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Swiss Roll
Puff Pastry
Puree
Tempering
14. German word for various types of cakes - usually layer cakes.
Torte
Pastillage
Pasteurized
Drop Batter
15. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
Extraction
Chiffon Cake
Pastillage
Marzipan
16. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Saint-Honore
Creme Anglaise (krem awng glezz)
Cobbler
Swiss Roll
17. Prefix in the metric system meaning 'one-thousandth.'
Pasteurized
Coulis (koo lee)
Milli
Bavarian Cream
18. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Parfait;
Sponge Cake
Sponge Method
Zabaglione
19. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Gram
Tunneling
Drop Batter
Ganache (gah nahsh)
20. A type of yeast bread or cake that is soaked in syrup.
Angel Food Cake
Baba
Liter
Sponge Method
21. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Boston Cream Pie
French Pastry
High-Ratio Method
Creaming
22. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Parfait;
Creaming
Baked Alaska
Gelato
23. Italian ice cream
Gelato
Pasteurized
Centi
Meter
24. Fruit cooked in a sugar syrup.
Liter
Compote
High-Ratio
Custard
25. A sugar paste used for decorative work - Which becomes very hard when dry.
Crepe (krep)
Buttercream
Pastillage
Angel Food Cake
26. A sponge cake made with a batter containing melted butter.
Tempering
Sourdough
Genoise (zhen wahz)
Palmier (palm yay)
27. The process of whipping eggs - with or without sugar - to incorporate air.
Zabaglione
Kilo
Gram
Foaming
28. The basic unit of length in the metric system; slightly longer than one yard.
Gluten
Meter
Blown Sugar
Foaming
29. A dough high in fat - sugar - and/or eggs.
Brioche
Dutch Process Cocoa
Rich Dough
Chocolate Liquor
30. A paste or confection made of almonds and sugar and often used for decorative work.
Phyllo (fee lo)
Swiss Roll
Marzipan
Glaze
31. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Strudel
Baklava
Chocolate Liquor
Mousse
32. A light cake made by the chiffon method.
Palmier (palm yay)
Simple Syrup
Chiffon Cake
Crepe (krep)
33. A batter that is too thick to pour but will drop from a spoon in lumps
Strudel
Scone
Drop Batter
Kilo
34. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Fermentation
Buttercream
Saint-Honore
Two-Stage Method
35. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Petit Four
Pasteurized
Rich Dough
Tempering
36. 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
Gateau (gah toe)
Chiffon Pie
Caramelization
37. To sprinkle thoroughly with sugar or another dry powder.
Baked Alaska
Dredge
Rich Dough
Drop Batter
38. A cake mixing method based on whipped eggs and sugar.
Sponge Method
Spun Sugar
Marzipan
Hydrogenation
39. See Two-Stage Method.
High-Ratio Method
Royal Icing
Cobbler
Fermentation
40. Prefix in the metric system meaning 'one-hundredth.'
High-Ratio
Pumpernickel Flour
Centi
Celsius Scale
41. A syrup consisting of sucrose and water in varying proportions.
Pastry Cream
Simple Syrup
Confectioners' Sugar
Creme Brulee
42. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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43. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Pastry Cream
Gluten
Blanc Mange (bla mahnge)
Meter
44. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Ladyfinger
Croissant (krwah sawn)
French Pastry
Dredge
45. A liquid that is thickened or set by the coagulation of egg protein.
Net Weight
High-Ratio
Strudel
Custard
46. Cocoa that has been processed with an alkali to reduce its acidity.
Zabaglione
Sourdough
Buttercream
Dutch Process Cocoa
47. Prefix in the metric system meaning 'one thousand.'
French Pastry
Emulsion
Kilo
Wash
48. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Baklava
Pasteurized
Royal Icing
Swiss Roll
49. A confection or flavoring made of nuts and caramelized sugar.
Batter
Chocolate Liquor
Meringue
Praline
50. The weight of the total contents of a can or package.
Dessert Syrup
Simple Syrup
Chiffon Pie
Net Weight