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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. To sprinkle thoroughly with sugar or another dry powder.
Puree
Palmier (palm yay)
Croissant (krwah sawn)
Dredge
2. A type of sweet yeast bread with fruit.
Stollen
Shortbread
Confectioners' Sugar
Souffle
3. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Sponge Cake
Caramelization
Brioche
Creme Brulee
4. 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.
Leavening
Sponge
Fritter
Rounding
5. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.
Marshmallow
Wash
Devil's-Food Cake
Brioche
6. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Pastry Cream
Sabayon
Crepe (krep)
Centi
7. A uniform mixture of two or more unmixable substances.
Boston Cream Pie
Pumpernickel Flour
Celsius Scale
Emulsion
8. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Fritter
Deci
Drop Batter
Cocoa
9. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.
Challah
Puff Pastry
Short
Meter
10. The basic unit of length in the metric system; slightly longer than one yard.
Royal Icing
Creaming
Creaming Method
Meter
11. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.
Chiffon Cake
Genoise (zhen wahz)
Pasteurized
Parfait;
12. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Sponge Method
Croissant (krwah sawn)
Confectioners' Sugar
13. A sugar paste used for decorative work - Which becomes very hard when dry.
High-Ratio Method
Buttercream
Pastillage
Docking
14. A type of yeast bread or cake that is soaked in syrup.
Savarin;
Pasteurized
Creme Brulee
Blanc Mange (bla mahnge)
15. A deep-fried item made of or coated with a batter or dough.
Profiterole
Crepe (krep)
Fritter
Blanc Mange (bla mahnge)
16. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Foaming
Savarin;
Sorbetto
Puff Pastry
17. A rich egg bread - often made as a braided loaf.
Macaroon
Pate a Choux (pot ah shoo)
Sorbetto
Challah
18. A type of biscuit or biscuitlike bread.
Profiterole
Parfait;
Bavarian Cream
Scone
19. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Spun Sugar
Marshmallow
Zest
Gateau (gah toe)
20. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Parfait;
Hydrogenation
Rounding
Chiffon Method
21. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Ladyfinger
Docking
Leavening
Gram
22. A flavored sugar syrup used to flavor and moisten cakes and other desserts.
Cocoa
Dessert Syrup
Ladyfinger
Wash
23. The process by which starch granules absorb water and swell in size.
Palmier (palm yay)
Kilo
Gelatinization
Compote
24. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
Rounding
Torte
Profiterole
Dredge
25. (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.
Fritter
Puree
Two-Stage Method
Saint-Honore
26. A dessert consisting of a ring of baked eclair paste filled with cream.
Cocoa
Genoise (zhen wahz)
Paris-Brest
Pulled Sugar
27. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Souffle
Babka
Royal Icing
Hydrogenation
28. A cookie made of eggs (usually whites) and almond paste or coconut
Blanc Mange (bla mahnge)
Saint-Honore
Macaroon
Gelato
29. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Phyllo (fee lo)
Sponge
Fermentation
Challah
30. A syrup consisting of sucrose and water in varying proportions.
Zabaglione
Sponge Cake
Simple Syrup
Chiffon Cake
31. A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Marzipan
Angel Food Method
Bavarian Cream
Mousse
32. Italian ice cream
Stollen
Gelato
Sabayon
Emulsion
33. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Palmier (palm yay)
Sorbetto
Eclair Paste
Cocoa
34. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
Meter
Two-Stage Method
Centi
Fondant
35. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Puff Pastry
Saint-Honore
Leavening
36. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Creaming Method
Meringue
Blanc Mange (bla mahnge)
Cocoa
37. Prefix in the metric system meaning 'one-hundredth.'
Spun Sugar
Centi
Batter
Rich Dough
38. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Confectioners' Sugar
Sorbetto
Granite (grab nee tay)
Petit Four
39. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
French Pastry
Celsius Scale
Torte
Sponge Cake
40. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Praline
Gelatinization
Short
Royal Icing
41. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
Celsius Scale
Granite (grab nee tay)
Fondant
Buttercream
42. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Stollen
Baklava
Chocolate Liquor
Baked Alaska
43. A type of sweet yeast bread or coffee cake.
Marshmallow
Liter
Babka
Sponge
44. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Napoleon
Sponge Method
Marble
Parfait;
45. 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.
Two-Stage Method
Gateau (gah toe)
Emulsion
Gelato
46. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Chiffon Pie
Shortbread
High-Ratio
Extraction
47. Prefix in the metric system meaning 'one-tenth.'
Creaming
Pastry Flour
Deci
Devil's-Food Cake
48. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Creaming
Streusel (stray sel)
Brioche
Phyllo (fee lo)
49. The starchy inner portion of grain kernels.
Extraction
Fermentation
Endosperm
Souffle
50. A mixture of finely ground almonds and sugar
Fermentation
Challah
Petit Four
Almond Paste