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. Emulsion






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






4. Degrease






5. scallops






6. bay






7. oblique cuts






8. cardamom






9. Sage






10. Black & White Peppercorns






11. Pasteurization






12. Garlic chives






13. Ghee






14. Cream sauce






15. Glacage






16. Fond






17. diagonals






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






19. Meal






20. Chives






21. 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






22. Muesli






23. lemongrass






24. Epazote






25. rondelles






26. Opal basil






27. crayfish






28. peppermint






29. flounder






30. Gravy






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






32. Vinaigrette






33. Beurre Noir






34. crustaceans






35. trout






36. Wasabi






37. French dressing






38. Chervil






39. dice






40. marjoram






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






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






43. Duchesse + Tomato concassee =






44. Blanching






45. whether the dish has a broad range of flavornole






46. Baste






47. Rosemary






48. Coulis






49. tarragon






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