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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. diagonals






2. 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






3. Pasteurization






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






5. mussels






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






7. French dressing






8. tourner






9. chiffonade






10. Epazote






11. Dill






12. Juniper






13. Matignon






14. Parsley






15. Carryover cooking






16. Garlic chives






17. Meal






18. crustaceans






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






20. Ghee






21. Essence






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






23. Shocking






24. lavender






25. Fennel






26. rondelles






27. oblique cuts






28. Chervil






29. Duchesse + Tomato concassee =






30. oregano






31. lozenges






32. flounder






33. Wasabi






34. tuna






35. mustard seeds






36. mollusks






37. Beurre Noir






38. Parboiling






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






40. Emulsion






41. curry leaves






42. savory






43. Gravy






44. Chutney






45. lemongrass






46. Sage






47. Degrease






48. marjoram






49. whether the dish has a broad range of flavornole






50. cardamom






Can you answer 50 questions in 15 minutes?



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