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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. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Royal Icing
Gram
Icing Comb
Zest
2. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Savarin;
Caramelization
Dessert Syrup
Simple Syrup
3. A custard baked in a mold lined with caramelized sugar - then unmolded.
Creme Anglaise (krem awng glezz)
Compote
Creme Caramel
Buttercream
4. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Gateau (gah toe)
Macaroon
Shortening
Rounding
5. A type of cake made of meringue (egg whites and sugar) and flour.
Bavarian Cream
Angel Food Cake
Saint-Honore
Hydrogenation
6. Prefix in the metric system meaning 'one-thousandth.'
Milli
Creaming Method
Gram
Granite (grab nee tay)
7. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Savarin;
Extraction
Docking
Baba
8. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Custard
Stollen
Chiffon Pie
Croissant (krwah sawn)
9. The colored outer portion of the peel of citrus fruits.
Zest
Pulled Sugar
Celsius Scale
Stollen
10. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Brioche
Palmier (palm yay)
Rich Dough
Sponge Cake
11. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.
Streusel (stray sel)
Charlotte
Blanc Mange (bla mahnge)
Rich Dough
12. A cake mixing method based on whipped eggs and sugar.
Paris-Brest
Extraction
Sponge Method
Bavarian Cream
13. A fruit dessert similar to a pie but without a bottom crust.
High-Ratio
Parfait;
Fermentation
Cobbler
14. A confection or flavoring made of nuts and caramelized sugar.
Praline
Croissant (krwah sawn)
Creaming Method
Liter
15. (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
Blanc Mange (bla mahnge)
Gelatinization
Extraction
16. Prefix in the metric system meaning 'one-tenth.'
Rich Dough
Almond Paste
Deci
Gateau (gah toe)
17. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Zabaglione
High-Ratio Method
Cocoa
Sabayon
18. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Dutch Process Cocoa
Pulled Sugar
Creaming
Buttercream
19. (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.
Souffle
Celsius Scale
High-Ratio Method
Saint-Honore
20. A liquid that is thickened or set by the coagulation of egg protein.
Chiffon Method
Fermentation
Cobbler
Custard
21. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Dredge
Swiss Roll
Endosperm
22. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Torte
Crepe (krep)
Blown Sugar
Boston Cream Pie
23. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Genoise (zhen wahz)
Baba
Mousse
Savarin;
24. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Coulis (koo lee)
Bavarian Cream
Fondant
Compote
25. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Puree
Croissant (krwah sawn)
Gram
Meringue
26. A condition of muffin products characterized by large - elongated holes; caused by over mixing.
Tunneling
Praline
Compote
Creme Anglaise (krem awng glezz)
27. Prefix in the metric system meaning 'one thousand.'
Kilo
Tunneling
Parfait;
Meringue
28. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Pasteurized
Dutch Process Cocoa
Ganache (gah nahsh)
Fermentation
29. Cocoa that has been processed with an alkali to reduce its acidity.
Caramelization
Net Weight
Glaze
Dutch Process Cocoa
30. A deep-fried item made of or coated with a batter or dough.
Napoleon
Zabaglione
Marshmallow
Fritter
31. The process by which starch granules absorb water and swell in size.
Praline
French Pastry
Puree
Gelatinization
32. (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.
Gelato
Glaze
Almond Paste
Shortening
33. Italian ice cream
Sponge Method
Emulsion
Foaming
Gelato
34. A dough high in fat - sugar - and/or eggs.
Rich Dough
Petit Four
Meter
Net Weight
35. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Gateau (gah toe)
Hydrogenation
Leavening
Caramelization
36. (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
Marzipan
Confectioners' Sugar
High-Ratio
Pumpernickel Flour
37. A uniform mixture of two or more unmixable substances.
Emulsion
Profiterole
Challah
Swiss Roll
38. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Baba
Compote
Torte
39. French word for 'cake.'
Scone
Zabaglione
Gateau (gah toe)
Sourdough
40. A fruit or vegetable puree - used as a sauce.
Dutch Process Cocoa
Rich Dough
Coulis (koo lee)
Tempering
41. A type of sweet yeast bread with fruit.
Pastry Flour
Shortbread
Almond Paste
Stollen
42. 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.
Milli
Sponge
Genoise (zhen wahz)
Cobbler
43. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
44. Weighing - usually of ingredients or of dough's or batters.
Paris-Brest
Scaling
Creme Anglaise (krem awng glezz)
Baba
45. The basic unit of length in the metric system; slightly longer than one yard.
Meter
Blown Sugar
Challah
Marshmallow
46. A type of yeast bread or cake that is soaked in syrup.
Gelatinization
Savarin;
High-Ratio
Macaroon
47. A thick custard sauce containing eggs and starch.
Net Weight
Pastry Cream
Stollen
Creme Caramel
48. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Pate a Choux (pot ah shoo)
Docking
Puff Pastry
Shortbread
49. A rich cream made of sweet chocolate and heavy cream.
Ganache (gah nahsh)
Coulis (koo lee)
Napoleon
Chiffon Method
50. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Buttercream
Boston Cream Pie
Marzipan
Fritter