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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 starchy inner portion of grain kernels.
Endosperm
Centi
Pumpernickel Flour
Sorbetto
2. A thick - white foam made of whipped egg whites and sugar.
Meringue
Gelato
Liter
High-Ratio Method
3. A weak flour used for pastries and cookies.
Spun Sugar
Scaling
Pastry Flour
Gelatinization
4. 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
Gelato
Phyllo (fee lo)
Wash
5. Prefix in the metric system meaning 'one-tenth.'
Confectioners' Sugar
Deci
Royal Icing
Cobbler
6. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.
Chiffon Method
Shortbread
Sponge Cake
Scaling
7. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.
Short
Pulled Sugar
Genoise (zhen wahz)
Napoleon
8. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
Scaling
Eclair Paste
Docking
Brioche
9. A type of yeast bread or cake that is soaked in syrup.
Macaroon
Palmier (palm yay)
Savarin;
Creme Caramel
10. See Two-Stage Method.
Dutch Process Cocoa
Meter
High-Ratio Method
Savarin;
11. Prefix in the metric system meaning 'one-hundredth.'
Baklava
Centi
Profiterole
Zest
12. (1) Glazed; coated with icing. (2) Frozen.
Glace (glah say)
Crepe (krep)
Leavening
Simple Syrup
13. A food made into a smooth pulp - usually by being ground or forced through a sieve.
Pumpernickel Flour
Puree
Rounding
Sabayon
14. A light cake made by the chiffon method.
Chiffon Cake
Cocoa
Baked Alaska
Shortening
15. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.
Chiffon Cake
Mousse
Creaming Method
Centi
16. A cake mixing method based on whipped eggs and sugar.
Gelato
Croissant (krwah sawn)
Milli
Sponge Method
17. Eclair paste.
Pate a Choux (pot ah shoo)
Shortbread
Gelatinization
Crepe (krep)
18. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Chiffon Pie
Stollen
Mousse
Eclair Paste
19. A crisp cookie made of butter - sugar - and flour.
Pastillage
Shortbread
Praline
Puree
20. (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.
Glaze
Puff Pastry
Marble
Scaling
21. A dessert made of layers of puff pastry filled with pastry cream.
Gelatinization
Dutch Process Cocoa
Napoleon
Milli
22. A form of icing made of confectioners' sugar and egg whites; used for decorating.
Creme Anglaise (krem awng glezz)
Ganache (gah nahsh)
Royal Icing
Baklava
23. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Emulsion
Sucrose
Coulis (koo lee)
Baklava
24. The weight of the total contents of a can or package.
Sourdough
Pumpernickel Flour
Buttercream
Net Weight
25. A dough high in fat - sugar - and/or eggs.
Creme Brulee
Milli
Chiffon Pie
Rich Dough
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.
Drop Batter
Babka
Gram
Souffle
27. A type of cake made of meringue (egg whites and sugar) and flour.
Short
Creaming
Sabayon
Angel Food Cake
28. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.
Celsius Scale
Tempering
Custard
Baked Alaska
29. The basic unit of length in the metric system; slightly longer than one yard.
Foaming
Meter
Simple Syrup
High-Ratio
30. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
Endosperm
Docking
Macaroon
Sabayon
31. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
Charlotte
Kilo
Macaroon
Docking
32. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
Blown Sugar
Hydrogenation
Brioche
Charlotte
33. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Baba
Pate a Choux (pot ah shoo)
Mousse
Spun Sugar
34. A deep-fried item made of or coated with a batter or dough.
Custard
Fritter
Saint-Honore
Gelato
35. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.
Croissant (krwah sawn)
Pastry Flour
One-Stage Method
Zabaglione
36. A dessert consisting of a ring of baked eclair paste filled with cream.
Phyllo (fee lo)
Endosperm
Swiss Roll
Paris-Brest
37. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa
Gateau (gah toe)
Marzipan
Marble
38. 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.
Sourdough
Custard
Batter
Parfait;
39. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.
Angel Food Cake
Pumpernickel Flour
Deci
Chiffon Method
40. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
One-Stage Method
Wash
Creme Anglaise (krem awng glezz)
Marble
41. A thick custard sauce containing eggs and starch.
Spun Sugar
Celsius Scale
Pastry Cream
Chiffon Cake
42. (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
Marzipan
Brioche
Tunneling
43. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Extraction
Rounding
Glaze
Fermentation
44. A syrup consisting of sucrose and water in varying proportions.
Simple Syrup
Dutch Process Cocoa
Pumpernickel Flour
Ganache (gah nahsh)
45. The chemical name for regular granulated sugar and confectioners' sugar.
Batter
Fritter
Marble
Sucrose
46. A cookie mixing method in which all ingredients are added to the bowl at once.
Short
Rounding
Scone
One-Stage Method
47. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.
Deci
Eclair Paste
Creaming Method
Celsius Scale
48. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.
Fritter
Palmier (palm yay)
Creaming Method
Angel Food Method
49. The process by which starch granules absorb water and swell in size.
Gelatinization
Granite (grab nee tay)
Stollen
Pate a Choux (pot ah shoo)
50. The process of whipping eggs - with or without sugar - to incorporate air.
Foaming
Chiffon Cake
Blown Sugar
Zabaglione