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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. Duchesse + Tomato concassee =






2. 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






3. Juniper






4. Basil






5. marjoram






6. clams






7. Duchesse + Pate a choux =






8. diagonals






9. Fennel






10. dice






11. Ghee






12. 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






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






14. Cilantro






15. Vinaigrette






16. bay






17. chop






18. Chives






19. Boulangere






20. Opal basil






21. Parisienne






22. chiffonade






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






24. Coulis






25. oregano






26. Essence






27. oysters






28. lemongrass






29. bechamel






30. savory






31. mollusks






32. Rosemary






33. peppermint






34. Meal






35. Muesli






36. lavender






37. lavage






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






39. Wasabi






40. oblique cuts






41. lime leaves






42. whether the dish has a broad range of flavornole






43. Carryover cooking






44. Cream sauce






45. crustaceans






46. Pasteurization






47. thyme






48. scallops






49. tourner






50. butterfly







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