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. Vinaigrette






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






3. Emulsion






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






5. Boulangere






6. marjoram






7. Cilantro






8. lavage






9. lemongrass






10. peppermint






11. flounder






12. Parsley






13. Fennel






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






15. clams






16. oregano






17. Black & White Peppercorns






18. cardamom






19. Carryover cooking






20. Parcooking






21. Muesli






22. French dressing






23. chiffonade






24. Render






25. Chutney






26. Degrease






27. tarragon






28. mint






29. 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






30. butterfly






31. crayfish






32. Blanching






33. 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






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






35. Meal






36. oblique cuts






37. savory






38. tuna






39. Parisienne






40. Juniper






41. Gravy






42. scallops






43. Parboiling






44. Basil






45. bechamel






46. bay






47. Epazote






48. curry leaves






49. Shocking






50. Coulis