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. Fennel






2. mustard seeds






3. tarragon






4. Cream sauce






5. Cilantro






6. French dressing






7. lime leaves






8. Basil






9. Parboiling






10. Blanching






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






12. Concassee






13. curry leaves






14. Parcooking






15. mint






16. peppermint






17. Emulsion






18. clams






19. mussels






20. scallops






21. Black & White Peppercorns






22. Wasabi






23. Ghee






24. Chervil






25. rondelles






26. cardamom






27. Degrease






28. Carryover cooking






29. Boulangere






30. Meal






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






32. Chives






33. Duchesse + Tomato concassee =






34. Juniper






35. crayfish






36. Pasteurization






37. tuna






38. tourner






39. lemongrass






40. lozenges






41. trout






42. Rosemary






43. Sage






44. mince






45. 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






46. Epazote






47. Fond






48. lavender






49. Garlic chives






50. lavage