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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 crisp cookie made of butter - sugar - and flour.
Custard
One-Stage Method
Shortbread
Centi
2. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.
Creme Anglaise (krem awng glezz)
Gram
Hydrogenation
Gelato
3. The basic unit of length in the metric system; slightly longer than one yard.
Extraction
Meter
Dredge
Sourdough
4. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Gram
Blown Sugar
Petit Four
Sorbet (sor bay)
5. Eclair paste.
Pastry Cream
Pate a Choux (pot ah shoo)
Torte
Chiffon Cake
6. A paste or confection made of almonds and sugar and often used for decorative work.
Angel Food Method
Marzipan
Sponge
Scaling
7. Italian ice cream
High-Ratio Method
Marshmallow
Gelato
Petit Four
8. A type of biscuit or biscuitlike bread.
Short
Charlotte
Sorbetto
Scone
9. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.
Sponge Cake
Blanc Mange (bla mahnge)
Scaling
Phyllo (fee lo)
10. (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.
Tempering
Zabaglione
Strudel
Chiffon Pie
11. A method of molding a piece of dough into a round ball with a smooth surface or skin.
Rounding
Batter
Savarin;
Spun Sugar
12. A delicate cake or pastry small enough to be eaten in one or two bites.
Celsius Scale
Petit Four
Gram
Meter
13. A rich cream made of sweet chocolate and heavy cream.
Gram
Fritter
Ganache (gah nahsh)
Zest
14. Prefix in the metric system meaning 'one thousand.'
Sorbet (sor bay)
Baba
Emulsion
Kilo
15. A custard baked in a mold lined with caramelized sugar - then unmolded.
Meter
Creme Caramel
Palmier (palm yay)
Milli
16. (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.
Scaling
Angel Food Method
Milli
Souffle
17. The metric system of temperature measurement - with 0
Hydrogenation
Celsius Scale
Pate a Choux (pot ah shoo)
Rounding
18. 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.
Baked Alaska
Paris-Brest
Batter
Icing Comb
19. A very light - flaky pastry made from a rolled-in dough and leavened by steam.
Puff Pastry
Sponge Cake
Creaming Method
Sourdough
20. A type of yeast bread or cake that is soaked in syrup.
Scaling
Savarin;
Two-Stage Method
Blanc Mange (bla mahnge)
21. Heat-treated to kill bacteria that might cause disease or spoilage.
Net Weight
Pasteurized
Royal Icing
Devil's-Food Cake
22. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Dutch Process Cocoa
Fondant
Fermentation
Net Weight
23. A thick custard sauce containing eggs and starch.
Docking
Pastry Cream
Sourdough
Stollen
24. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.
Mousse
Pastry Cream
Dutch Process Cocoa
Compote
25. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.
Crepe (krep)
Ladyfinger
Pulled Sugar
Chiffon Pie
26. A type of sweet yeast bread or coffee cake.
Croissant (krwah sawn)
Babka
Mousse
Pulled Sugar
27. A cookie made of eggs (usually whites) and almond paste or coconut
Paris-Brest
Streusel (stray sel)
Macaroon
Creaming
28. A dough high in fat - sugar - and/or eggs.
Napoleon
Rich Dough
Sorbetto
Docking
29. A very thin French pancake - often served rolled around a filling.
Crepe (krep)
Icing Comb
Meter
Liter
30. A type of sweet yeast bread with fruit.
Granite (grab nee tay)
Stollen
Extraction
Cobbler
31. (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
Chocolate Liquor
Meter
Celsius Scale
32. 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
Pulled Sugar
Extraction
Sorbet (sor bay)
33. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).
Scaling
Marshmallow
Emulsion
Eclair Paste
34. The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Creaming
Savarin;
Endosperm
Cobbler
35. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
Pastry Cream
Baklava
Glaze
Genoise (zhen wahz)
36. Weighing - usually of ingredients or of dough's or batters.
Fondant
Eclair Paste
Scaling
Confectioners' Sugar
37. The colored outer portion of the peel of citrus fruits.
Creaming Method
Shortening
Zest
Tunneling
38. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.
Chocolate Liquor
Granite (grab nee tay)
Creme Caramel
Zest
39. A confection or flavoring made of nuts and caramelized sugar.
Rounding
Praline
Bavarian Cream
Sorbet (sor bay)
40. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.
Creaming
Almond Paste
Blown Sugar
Milli
41. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
Compote
Phyllo (fee lo)
Foaming
Praline
42. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Kilo
Gelato
Swiss Roll
Leavening
43. Italian word for 'sherbet.'
Gram
Endosperm
Sorbet (sor bay)
Sorbetto
44. The chemical name for regular granulated sugar and confectioners' sugar.
Sucrose
Paris-Brest
Boston Cream Pie
Gluten
45. A cookie mixing method in which all ingredients are added to the bowl at once.
Croissant (krwah sawn)
Blanc Mange (bla mahnge)
One-Stage Method
Sourdough
46. Fruit cooked in a sugar syrup.
Gelato
Rich Dough
Chiffon Pie
Compote
47. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.
Pasteurized
High-Ratio
Strudel
Streusel (stray sel)
48. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Charlotte
Chocolate Liquor
Centi
Boston Cream Pie
49. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.
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50. A cake mixing method based on whipped eggs and sugar.
Gelato
Dessert Syrup
Sabayon
Sponge Method