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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. curry leaves






2. Parcooking






3. Shocking






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






5. French dressing






6. scallops






7. tarragon






8. Blanching






9. chiffonade






10. Sage






11. oregano






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






13. crayfish






14. 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






15. Matignon






16. Rosemary






17. Parisienne






18. Epazote






19. Chervil






20. Opal basil






21. Muesli






22. Parboiling






23. Boulangere






24. Ghee






25. cardamom






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






27. lavender






28. Cilantro






29. dice






30. Baste






31. Duchesse + Pate a choux =






32. oblique cuts






33. mint






34. Cream sauce






35. Meal






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






37. Chives






38. oysters






39. Basil






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






41. Duchesse + Tomato concassee =






42. rondelles






43. butterfly






44. lime leaves






45. tuna






46. Dill






47. lavage






48. peppermint






49. Parsley






50. Coulis







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