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. Basil






2. Blanching






3. Parboiling






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






5. Duchesse + Pate a choux =






6. Parcooking






7. Rosemary






8. savory






9. chiffonade






10. Parsley






11. Cilantro






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






13. clams






14. Render






15. Baste






16. mint






17. Opal basil






18. marjoram






19. Cream sauce






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






21. Epazote






22. Chutney






23. Glacage






24. lavender






25. mustard seeds






26. Essence






27. Garlic chives






28. dice






29. Coulis






30. Duchesse + Tomato concassee =






31. oysters






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






33. Recovery time






34. 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






35. Boulangere






36. Juniper






37. curry leaves






38. Gravy






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






40. cardamom






41. thyme






42. bay






43. Meal






44. Sage






45. crustaceans






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






47. Dill






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






49. peppermint






50. lozenges