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Kitchen Staples
Test Description: Kitchen staples: herbs, spices, starches, sugars and condiments.
Instructions: Answer all questions to get your test result.
1) Which of the following is not used to season foods?
A
Table salt.
B
Rock salt.
C
Cayenne pepper.
D
White pepper.
2) Which of the following has a strong flavor with citrus tones and is commonly used in salsas?
A
Chervil.
B
Chives.
C
Cilantro.
D
Cayenne.
3) Which of the following is essential when making béarnaise sauce?
A
Sage.
B
Marjoram.
C
Tarragon.
D
Thyme.
4) Fresh herbs should be stored ____.
A
hanging, uncovered, at room temperature
B
in the freezer
C
in the refrigerator
D
covered, at room temperature
5) Which of the following has a strong licorice flavor and is used in liquors and for baking?
A
Serrated slicer.
B
Allspice.
C
Caraway seeds.
D
Anise.
6) Mace, which has an intense spicy flavor, is the middle layer of the same seed that produces ____.
A
nutmeg
B
coriander
C
mustard
D
allspice
7) Curry powder is ____.
A
overripe cumin plants, dried and ground
B
a mixture of a dozen or more spices
C
made from unripe ginger
D
the powder ground from the flowers of the curry plant
8) Which of the following is true of honey?
A
It can be substituted equally by weight for sugar.
B
All of the above.
C
It is sweeter than sugar.
D
It is often blended for consistent color and flavor.
9) All hot sauces are basically made of the same ingredients, which are ____.
A
vinegar flavored with hot chile peppers and salt
B
tomato juice flavored with vinegar, salt, and cayenne pepper
C
hot chile pepper juice diluted with water and flavored with salt
D
vinegar flavored with tomatoes and cayenne pepper
10) Black olives differ from green olives in color because one ____.
A
is from trees and the other is from bushes
B
has been soaked longer in brine than the other
C
is cooked during processing and the other is not
D
is ripe and the other is not
*select an answer for all questions
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