SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. The weight of the total contents of a can or package.
Confectioners' Sugar
Net Weight
Zest
Sucrose
2. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Caramelization
Parfait;
Cocoa
Tunneling
3. Cocoa that has been processed with an alkali to reduce its acidity.
Savarin;
Dutch Process Cocoa
Torte
Foaming
4. German word for various types of cakes - usually layer cakes.
Babka
Chiffon Method
Gram
Torte
5. 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.
Rich Dough
Croissant (krwah sawn)
Two-Stage Method
Dredge
6. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Gelatinization
Tempering
Pastry Cream
Kilo
7. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Rich Dough
Challah
Streusel (stray sel)
Mousse
8. (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
Sponge Method
Docking
Confectioners' Sugar
9. A coarse - flaky meal made from whole rye grains.
Pumpernickel Flour
Pastry Cream
Gram
Charlotte
10. A type of biscuit or biscuitlike bread.
Savarin;
Creme Brulee
Scone
Pastry Cream
11. Italian word for 'sherbet.'
Bavarian Cream
Creme Caramel
Paris-Brest
Sorbetto
12. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Rounding
Baklava
Shortbread
Granite (grab nee tay)
13. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Batter
Saint-Honore
Puree
Sponge Cake
14. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Rounding
Confectioners' Sugar
Fermentation
Meringue
15. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Granite (grab nee tay)
Fondant
Glaze
Wash
16. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Sorbet (sor bay)
Leavening
Eclair Paste
Zabaglione
17. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Sponge
Eclair Paste
Rounding
Icing Comb
18. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Angel Food Method
Pulled Sugar
Profiterole
Pastry Flour
19. A syrup consisting of sucrose and water in varying proportions.
Rich Dough
Milli
Simple Syrup
Macaroon
20. To sprinkle thoroughly with sugar or another dry powder.
Dredge
Cocoa
Celsius Scale
Eclair Paste
21. A paste or confection made of almonds and sugar and often used for decorative work.
Kilo
Marzipan
Stollen
Rounding
22. Heat-treated to kill bacteria that might cause disease or spoilage.
Pasteurized
Gateau (gah toe)
Net Weight
Angel Food Cake
23. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Zest
Baba
Macaroon
24. A rich egg bread - often made as a braided loaf.
Challah
Scaling
Souffle
Drop Batter
25. A weak flour used for pastries and cookies.
Strudel
Sponge
Pastry Flour
Creaming
26. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Liter
Short
Granite (grab nee tay)
Paris-Brest
27. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Emulsion
Marble
Pulled Sugar
Drop Batter
28. The process by which starch granules absorb water and swell in size.
Meter
Sorbet (sor bay)
Gelatinization
Phyllo (fee lo)
29. A sponge cake made with a batter containing melted butter.
Fermentation
Genoise (zhen wahz)
Gelatinization
Tempering
30. A dessert made of layers of puff pastry filled with pastry cream.
Mousse
Marble
Genoise (zhen wahz)
Napoleon
31. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Cobbler
Dutch Process Cocoa
Creaming Method
Sorbet (sor bay)
32. The process of whipping eggs - with or without sugar - to incorporate air.
Glace (glah say)
Blanc Mange (bla mahnge)
Buttercream
Foaming
33. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Two-Stage Method
Swiss Roll
Bavarian Cream
Gelato
34. (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
Crepe (krep)
Devil's-Food Cake
Bavarian Cream
35. (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.
Sourdough
Gateau (gah toe)
Wash
Chiffon Method
36. (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.
Souffle
Dredge
Brioche
Charlotte
37. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Wash
Challah
Fermentation
38. (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.
Petit Four
Souffle
Rounding
Glaze
39. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Almond Paste
Strudel
Streusel (stray sel)
Spun Sugar
40. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Gelato
Buttercream
Rounding
Gluten
41. A confection or flavoring made of nuts and caramelized sugar.
Praline
Sponge
Phyllo (fee lo)
Paris-Brest
42. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Streusel (stray sel)
Creme Brulee
Fermentation
Leavening
43. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Emulsion
Souffle
Blanc Mange (bla mahnge)
Shortbread
44. Prefix in the metric system meaning 'one-hundredth.'
Centi
Devil's-Food Cake
Chocolate Liquor
Mousse
45. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Short
Spun Sugar
Creme Anglaise (krem awng glezz)
Petit Four
46. Prefix in the metric system meaning 'one-thousandth.'
Milli
Sabayon
Buttercream
Sponge Method
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.
Rich Dough
Pastry Flour
Fondant
Pasteurized
48. See Two-Stage Method.
Liter
Pate a Choux (pot ah shoo)
High-Ratio Method
Chiffon Method
49. Fruit cooked in a sugar syrup.
Compote
Fermentation
Ganache (gah nahsh)
Creme Caramel
50. The metric system of temperature measurement - with 0
Paris-Brest
Genoise (zhen wahz)
Celsius Scale
Fondant