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. mollusks






2. Pasteurization






3. Duchesse + Pate a choux =






4. 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






5. cardamom






6. marjoram






7. chop






8. Shocking






9. Glacage






10. diagonals






11. tuna






12. Beurre Noir






13. Garlic chives






14. flounder






15. oblique cuts






16. Muesli






17. Opal basil






18. Blanching






19. mint






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






21. savory






22. Essence






23. Emulsion






24. typically contains 20 or more spices - such as turmeric - cinnamon - cloves - grains of paradise - coriander - cumin - cardamon - peppercorns - dried chiles - dried flower petals - and allegedly - an aphrodisiac or two






25. Duchesse + Tomato concassee =






26. Basil






27. Vinaigrette






28. mussels






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






30. tourner






31. lemongrass






32. Juniper






33. clams






34. Degrease






35. crustaceans






36. bechamel






37. Gravy






38. lime leaves






39. Meal






40. Rosemary






41. Concassee






42. Boulangere






43. Cream sauce






44. rondelles






45. lozenges






46. Dill






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






48. mince






49. French dressing






50. oysters