Test your basic knowledge |

Culinary Arts 101

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. Parboiling






2. lavender






3. dice






4. Fond






5. whether the dish has a broad range of flavornole






6. bay






7. Glacage






8. the temperature at which a fat ignites and small flames appears on the surface of the fat






9. mince






10. Rosemary






11. the sensation created in the mouth by a combination of a food's taste - smell - texture and termperature






12. Chervil






13. Emulsion






14. Render






15. Carryover cooking






16. French dressing






17. oysters






18. mustard seeds






19. Cream sauce






20. Opal basil






21. thyme






22. Basil






23. marjoram






24. tuna






25. Epazote






26. cardamom






27. savory






28. flounder






29. tourner






30. oblique cuts






31. oregano






32. curry leaves






33. A sea salt harvested off the coast of normandy - France






34. bechamel






35. Gravy






36. chop






37. rondelles






38. Shocking






39. lime leaves






40. Duchesse + Chopped truffles + Almond coating + Deep-frying =






41. these spice blends are based on black peppercorns and red chiles - with some or all the following added; allspice - cloves - ginger - mustard sees - coriander seeds - bay leaves and dill






42. Complex organic compounds concentraded in the grape's skin - pits and stems






43. Fennel






44. Pasteurization






45. mussels






46. Concassee






47. lavage






48. mint






49. lozenges






50. the process required that the wine be aged for one to two years after its second fermentation and takes place in the bottle