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. Muesli






2. clams






3. Essence






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






5. diagonals






6. bechamel






7. Basil






8. whether the dish has a broad range of flavornole






9. trout






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






11. crayfish






12. rondelles






13. tarragon






14. cardamom






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






16. lozenges






17. Baste






18. thyme






19. crustaceans






20. oregano






21. bay






22. scallops






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






24. Coulis






25. butterfly






26. Ghee






27. lemongrass






28. lavender






29. oysters






30. Duchesse + Pate a choux =






31. Parcooking






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






33. Fond






34. mustard seeds






35. Chervil






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






37. Vinaigrette






38. Gravy






39. mint






40. Boulangere






41. Blanching






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






43. Parsley






44. Concassee






45. Meal






46. mussels






47. Dauphine + Grated Parmesan + Piped shape + Deep-frying =






48. Degrease






49. savory






50. Parboiling