Q.1
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First Name
Last Name
Q.2
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Email
Q.3
Blanching is quickly submerging vegetables in boiling water. What is it called when you then throw them into ice water?
Searing
Shocking
Soaking
Icing
Q.4
A roux is used to thicken soups or sauces. It is usually made of:
egg and flour
butter and flour
water and egg
water and flour
Q.5
Couscous is made from:
wheat
rice
Q.6
The main ingredients in a custard are:
egg yolks and corn starch
cream and flour
cream and gelatin
egg yolks and cream
Q.7
Speaking of custard, a bain marie, or hot water bath, is often used when baking custard. This ensures that:
the custard will not stick to the baking dish.
the custard will not overflow.
the custard is heated gently and gradually so the eggs will not curdle.
Q.8
True or False: Canola oil has a higher smoke point than peanut oil
True
False
Q.9
To first sear a meat and then to cook it over low heat for a long period of time:
roast
braise
blanch
broil
Q.10
In a wok, foods are typically cooked over:
low heat
high heat
Q.11
Pasta cooked al dente will be:
falling apart.
very firm.
very soft.
slightly firm to the bite.
Q.12
Roughly how many tablespoons are in 1 cup?
4
8
12
16
Q.13
A mandoline is kitchen tool used to:
puree ingredients.
cut or thinly slice ingredients.
steam ingredients.
slow-cook ingredients.
Q.14
Saint Andre, Burrata, Emmentaler, and Halloumi are types of
Wine
Chocolate
Sausage
Cheese
Q.15
When droplets of oil and vinegar are mixed together so that they are no longer separate, they have been
reconstituted
clarified
emulsified
extracted
Q.16
A liquid ingredient that is cooked down in order to be thickened has been:
reduced
simmered
deglazed
mulled
Q.17
To zest a citrus fruit is to:
cut the sections from their membranes.
squeeze juice from it.
grate or scrape off part of the rind.
Q.18
32 fluid ounces:
2 cups
1 quart
1 pint
1 gallon
Q.19
"Au jus" means loosely:
cooked in citrus or other fruit juice
served with the natural juices meat is cooked in
cooked in wine
Q.20
True or false: You must use sugar to caramelize onions.
True
False