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. Chutney






2. Parcooking






3. Epazote






4. Opal basil






5. Coulis






6. Black & White Peppercorns






7. Duchesse + Tomato concassee =






8. flounder






9. rondelles






10. lavender






11. lavage






12. Ghee






13. Rosemary






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






15. Dill






16. mint






17. bechamel






18. crayfish






19. Wasabi






20. Vinaigrette






21. Boulangere






22. curry leaves






23. thyme






24. Beurre Noir






25. oysters






26. Cilantro






27. Parboiling






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






29. Muesli






30. savory






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






32. Fond






33. 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






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






35. Fennel






36. Chives






37. tuna






38. mince






39. chop






40. butterfly






41. Garlic chives






42. lemongrass






43. Pasteurization






44. Baste






45. marjoram






46. mollusks






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






48. Sage






49. clams






50. Blanching