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. Essence






2. Epazote






3. oblique cuts






4. crayfish






5. Render






6. Parcooking






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






8. Chutney






9. Degrease






10. Duchesse + Pate a choux =






11. Parsley






12. Coulis






13. Blanching






14. Rosemary






15. thyme






16. mince






17. Glacage






18. Emulsion






19. Cilantro






20. chop






21. Baste






22. diagonals






23. French dressing






24. scallops






25. Garlic chives






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






27. lavage






28. Muesli






29. Chervil






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






31. Parisienne






32. Dill






33. butterfly






34. Dauphine + Grated Parmesan + Piped shape + Deep-frying =






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






36. Duchesse + Tomato concassee =






37. tarragon






38. Black & White Peppercorns






39. peppermint






40. oregano






41. chiffonade






42. cardamom






43. whether the dish has a broad range of flavornole






44. Boulangere






45. Recovery time






46. clams






47. lozenges






48. Ghee






49. curry leaves






50. lavender