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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 flavored sugar syrup used to flavor and moisten cakes and other desserts.
Dessert Syrup
Glace (glah say)
Granite (grab nee tay)
Confectioners' Sugar
2. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Blown Sugar
Dessert Syrup
Zest
Shortbread
3. A fruit or vegetable puree - used as a sauce.
Sorbet (sor bay)
Sourdough
Coulis (koo lee)
Sponge Cake
4. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Chiffon Method
Cocoa
Phyllo (fee lo)
Glace (glah say)
5. (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.
Icing Comb
Creaming
Zabaglione
Saint-Honore
6. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.
Crepe (krep)
Batter
Macaroon
Chiffon Pie
7. Strong flour - such as patent flour - used for breads.
Bread Flour
Glaze
Milli
Simple Syrup
8. 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.
High-Ratio
Gluten
Two-Stage Method
Wash
9. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Croissant (krwah sawn)
Angel Food Method
Eclair Paste
Tempering
10. The colored outer portion of the peel of citrus fruits.
Emulsion
Torte
Zest
Sucrose
11. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.
Bavarian Cream
Shortening
Saint-Honore
Chocolate Liquor
12. A thick - white foam made of whipped egg whites and sugar.
Batter
Ganache (gah nahsh)
Souffle
Meringue
13. A type of yeast bread or cake that is soaked in syrup.
Baba
Caramelization
Foaming
Rounding
14. Prefix in the metric system meaning 'one thousand.'
Strudel
Extraction
Kilo
Puff Pastry
15. A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Cake
Icing Comb
Endosperm
Deci
16. A crisp cookie made of butter - sugar - and flour.
Marzipan
Mousse
Shortbread
Charlotte
17. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Chiffon Method
Hydrogenation
High-Ratio
High-Ratio Method
18. A fruit dessert similar to a pie but without a bottom crust.
Meringue
Celsius Scale
Cobbler
Cocoa
19. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Hydrogenation
Phyllo (fee lo)
Royal Icing
Shortening
20. Prefix in the metric system meaning 'one-tenth.'
Parfait;
Buttercream
Deci
Custard
21. A syrup consisting of sucrose and water in varying proportions.
Net Weight
Sorbet (sor bay)
Simple Syrup
Cocoa
22. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Brioche
Dredge
Pate a Choux (pot ah shoo)
23. (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
Pastillage
Paris-Brest
Pastry Flour
High-Ratio
24. Prefix in the metric system meaning 'one-thousandth.'
Milli
Batter
Angel Food Cake
Souffle
25. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Gelatinization
Creaming
Hydrogenation
Zest
26. (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.
Pate a Choux (pot ah shoo)
Souffle
Hydrogenation
Icing Comb
27. Italian word for 'sherbet.'
Sorbetto
Mousse
Baklava
Dredge
28. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
Croissant (krwah sawn)
French Pastry
Tempering
Zabaglione
29. A dessert made of layers of puff pastry filled with pastry cream.
Devil's-Food Cake
Foaming
Meter
Napoleon
30. The basic unit of volume in the metric system; equal to slightly more than a quart.
Fritter
Liter
Drop Batter
Granite (grab nee tay)
31. 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.
Spun Sugar
Chiffon Method
Saint-Honore
Fritter
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)
Gluten
Meter
Boston Cream Pie
33. The process by which starch granules absorb water and swell in size.
Gelatinization
Sucrose
Sorbetto
Creaming
34. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Macaroon
Baked Alaska
Sorbetto
High-Ratio Method
35. A paste or confection made of almonds and sugar and often used for decorative work.
Sabayon
Savarin;
Marzipan
Sorbet (sor bay)
36. A type of sweet yeast bread or coffee cake.
Babka
Cocoa
Deci
Scaling
37. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Hydrogenation
Rounding
Fermentation
Tunneling
38. A batter that is too thick to pour but will drop from a spoon in lumps
Babka
Royal Icing
Brioche
Drop Batter
39. A dough high in fat - sugar - and/or eggs.
Gateau (gah toe)
Saint-Honore
Puff Pastry
Rich Dough
40. (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
Sponge Method
Simple Syrup
Gelato
41. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Sponge Method
Boston Cream Pie
Buttercream
Baba
42. A very thin French pancake - often served rolled around a filling.
Chiffon Method
Dredge
Crepe (krep)
Pate a Choux (pot ah shoo)
43. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Mousse
Creme Anglaise (krem awng glezz)
Batter
Hydrogenation
44. 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.
Sponge
Swiss Roll
Sabayon
Dessert Syrup
45. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.
Wash
Pulled Sugar
Bread Flour
Tempering
46. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.
Swiss Roll
Saint-Honore
Croissant (krwah sawn)
Granite (grab nee tay)
47. The metric system of temperature measurement - with 0
Celsius Scale
Chocolate Liquor
Simple Syrup
Pulled Sugar
48. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Streusel (stray sel)
Baklava
Creme Brulee
Zabaglione
49. A cookie mixing method in which all ingredients are added to the bowl at once.
Spun Sugar
Custard
One-Stage Method
Drop Batter
50. (1) Glazed; coated with icing. (2) Frozen.
Strudel
Glace (glah say)
Chiffon Method
Scaling