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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. diagonals






2. Basil






3. Shocking






4. Glacage






5. Wasabi






6. Duchesse + Pate a choux =






7. oysters






8. chop






9. Blanching






10. crustaceans






11. Coulis






12. Beurre Noir






13. lime leaves






14. Chutney






15. Matignon






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






17. 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






18. Fennel






19. tourner






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






21. peppermint






22. oblique cuts






23. Emulsion






24. lozenges






25. lemongrass






26. Sage






27. Cilantro






28. bechamel






29. lavage






30. mussels






31. Parboiling






32. Black & White Peppercorns






33. Juniper






34. scallops






35. Cream sauce






36. Render






37. Essence






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






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






40. Epazote






41. Dill






42. Muesli






43. Pasteurization






44. Gravy






45. Rosemary






46. curry leaves






47. Chervil






48. 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






49. clams






50. Parcooking







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