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. mince






3. Basil






4. Beurre Noir






5. Blanching






6. flounder






7. Sage






8. Chervil






9. Matignon






10. lozenges






11. tourner






12. cardamom






13. mollusks






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






15. Chutney






16. Vinaigrette






17. Duchesse + Pate a choux =






18. butterfly






19. Boulangere






20. lavage






21. Parsley






22. Muesli






23. savory






24. Wasabi






25. crayfish






26. Rosemary






27. Parcooking






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






29. Emulsion






30. curry leaves






31. Pasteurization






32. Parboiling






33. rondelles






34. peppermint






35. Ghee






36. dice






37. Epazote






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






39. Concassee






40. marjoram






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. Recovery time






43. oblique cuts






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






45. bechamel






46. tarragon






47. Duchesse + Tomato concassee =






48. Render






49. Opal basil






50. Glacage