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






2. Render






3. trout






4. lozenges






5. Matignon






6. Chervil






7. dice






8. Muesli






9. crayfish






10. lavage






11. Duchesse + Tomato concassee =






12. Garlic chives






13. Vinaigrette






14. Parsley






15. whether the dish has a broad range of flavornole






16. Black & White Peppercorns






17. flounder






18. Concassee






19. Epazote






20. bay






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






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






23. 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






24. Wasabi






25. Parboiling






26. Essence






27. mustard seeds






28. Blanching






29. Chives






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






31. mollusks






32. Opal basil






33. Sage






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






35. Duchesse + Shaping + Breading + Deep-frying =






36. mussels






37. clams






38. crustaceans






39. Shocking






40. lemongrass






41. diagonals






42. mint






43. Parisienne






44. scallops






45. Carryover cooking






46. chiffonade






47. butterfly






48. chop






49. Basil






50. Parcooking