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Seasonings & Flavorings Test

Total questions: 30

Worksheet time: 15mins

Name
Class
Date
1.
What is umami?
a)
an herb
b)
a flavor
c)
a nut
d)
a spice
2.
A condiment is
a)
a flavoring served on the side and added by the individual diner.
b)
a spice combination used in Italian soups and sauces.
c)
a spice combination used in Cajun cooking.
d)
a type of seasoning ingredient.
3.
When you say a cooked onion is translucent, you are saying that
a)
flavor from the onion has blended with other ingredients in a dish.
b)

all light passes through the cooked onion.

c)

some light passes through the cooked onion.

d)
light does not pass through the cooked onion.
4.
In general, you can substitute how much of a dried herb for every tablespoon of fresh herbs called for in a recipe?
a)
2 tablespoons
b)
2 teaspoons.
c)
1 teaspoon
d)
1/2 teaspoon
5.
When no light can pass through a food, the food is described as
a)
opaque
b)
translucent
c)
transparent
d)
clear
6.
Our first experience of a food typically uses our sense of
a)
smell
b)
sight
c)
sound
d)
feel
7.
Foods with especially strong smells are referred to as
a)
smelly
b)
perfumed
c)
aromatic
d)
fragrant
8.
Which of the following is not an example of an acid that can be used to season food?
a)
lemons
b)
orange juice
c)
vinegar
d)
corn syrup
9.
The chemical name for salt is
a)
monosodium glutamate
b)
sodium glutamate
c)
hydrogen chloride
d)
sodium chloride
10.
The ingredients added to food to improve their flavor are called
a)
flavor additives
b)
seasonings
c)
salt and pepper
d)
vegetables
11.
The spice produced by drying the inner part of the crocus flower is
a)
cumin
b)
cardamon
c)
saffron
d)
caraway
12.
What is the name of the plant whose roots are used as a spice?
a)
cumin
b)
allspice
c)
cardamon
d)
ginger
13.
What is the spice that comes from the bark of a tree?
a)
ginger
b)
cumin
c)
cinnamon
d)
saffron
14.
_____________ come from the leaves and stems of certain plants.
a)
Nuts
b)
Seeds
c)
Herbs
d)
Spices
15.
_____________ come from the seeds, buds, berries, roots and bark of plants.
a)
Nuts
b)
Seeds
c)
Herbs
d)
Spices
16.
_______________ are the fruits of various trees.
a)
Nuts
b)
Seeds
c)
Herbs
d)
Spices
17.
____________ pepper comes from dried, unripe berries.
a)
Black
b)
Pink
c)
White
d)
Green
18.
____________ pepper comes from ripe, husked berries.
a)
Black
b)
Pink
c)
White
d)
Green
19.
____________ peppercorns come from the dried berries of a South American rose.
a)
Black
b)
Pink
c)
White
d)
Green
20.
_______________ are the part of a plant that can grow into a new plant.
a)
Nuts
b)
Seeds
c)
Herbs
d)
Spices
21.

Which are tastes our tongue can detect?

a)

Spicy

b)

Sweet

c)

Salty

d)

Bitter

e)

Sour

22.

Which of the following is not included in a standard mirepoix?

a)

onions

b)

carrots

c)

green pepper

d)

celery

23.

Which of the following is NOT a reason why chefs season food?

a)

to change the food's flavor

b)

to cut richness

c)

to balance taste

d)

to enhance natural taste

24.

Which method uses a mixture of fresh and dried herbs and spices that is tied up in a piece of cheesecloth to make as small bag?

a)

sachet d'epices

b)

bouquet garni

c)

mirepoix

25.

Which method uses fresh herbs bundled together and tied to flavor a dish?

a)

sachet d'epices

b)

bouquet garni

c)

mirepoix

26.

Which pepper is dried and ground to make paprika?

a)

jalapeno

b)

poblano

c)

bell pepper

d)

habanero

27.

Which of the following is NOT a condiment

a)

ketchup

b)

mustard

c)

butter

d)

mayo

28.

Which of the following is an herb?

a)

cumin

b)

coriander

c)

caraway

d)

cilantro

29.

Which of the following is a spice

a)

chives

b)

saffron

c)

tarragon

d)

bay leaf

30.

Which of the following is NOT an aromatic ingredient?

a)

garlic

b)

bacon

c)

lemon

d)

apple

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