Take Another Quiz

Style Gourmet Total Foodie Flavorings, Spices And Condiments Certification Exam

50 Questions
Style Gourmet Total Foodie Flavorings, Spices And Condiments Certification Exam

Food/wine writer and James Beard Award nominee Elliot Essman, CSW, CSS, has designed the Style Gourmet Certified Total Foodie tests to cover a wide range of food expertise areas. These fifty questions test your knowledge in the area of Flavorings, Spices and Condiments.

Please wait...
Questions and Answers
  • 1. 
    Which statement about kosher salt is true?
    • A. 

      Kosher salt typically does not contain added iodine.

    • B. 

      Kosher salt costs less than standard table salt.

    • C. 

      Kosher salt is only produced from underground mines.

    • D. 

      None of the above.

  • 2. 
    A chipotle:
    • A. 

      Is a smoke-dried poblano chili pepper.

    • B. 

      Is a smoke-dried serrano chili pepper.

    • C. 

      Is a smoke-dried habanero chili pepper.

    • D. 

      Is a smoke-dried jalapeño chili pepper.

  • 3. 
    Concerning French vanilla:
    • A. 

      French vanilla is a vanilla bean processed in France using special methods.

    • B. 

      French vanilla refers to beans grown and aged in the French Tahiti.

    • C. 

      The term French Vanilla may refer to a form of vanilla ice cream made with added egg yolks.

    • D. 

      None of the above.

  • 4. 
    Looking at chicken stock vs. chicken broth:
    • A. 

      Chicken stock is made from the meat of the chicken while chicken broth is mainly produced by boiling the bones.

    • B. 

      Chicken stock is more concentrated than chicken broth.

    • C. 

      Flavoring components like vegetables and herbs are different for chicken stock and broth.

    • D. 

      Chicken broth is always more salty than chicken stock.

  • 5. 
    In differentiating ketchup from catsup:
    • A. 

      There is no difference. These are two terms for the same condiment.

    • B. 

      Catsup has a lower proportion of tomatoes and a greater amount of vinegar.

    • C. 

      They are both derived from the Japanese word “kechap,” originally a soy sauce.

    • D. 

      Ketchup is sweeter than catsup.

  • 6. 
    What makes an olive oil extra virgin?
    • A. 

      Only certain species of young olive may be used for extra virgin olive oil.

    • B. 

      Extra virgin olive is higher in desirable acid content than regular olive oil.

    • C. 

      Any olive oil produced entirely by mechanical (non-chemical) means may be labeled extra virgin.

    • D. 

      It passes a quality inspection by a tasting panel authorized by the International Olive Council.

  • 7. 
    Herbs are usually produced from the leaves of plants, while spices usually come from seeds, stalks, fruit or roots.
    • A. 

      True

    • B. 

      False

  • 8. 
    Which of these foods is NOT typical of the so-called “fifth taste,” umami?
    • A. 

      Parmesan cheese

    • B. 

      Soy sauce

    • C. 

      Beef

    • D. 

      Orange segments

  • 9. 
    Which of the following spices is most costly?
    • A. 

      Nutmeg

    • B. 

      Coriander

    • C. 

      Saffron

    • D. 

      Cumin

  • 10. 
    Which of the following ingredients is NOT essential in a true mayonnaise?
    • A. 

      An acid component like vinegar or lemon juice.

    • B. 

      Egg yolk

    • C. 

      Butter

    • D. 

      Oil

  • 11. 
    Japanese Teriyaki sauce is basically:
    • A. 

      A sweetened mushroom sauce.

    • B. 

      A blend of soy sauce, mirin and sugar.

    • C. 

      A tomato sauce reduction blended with mirin and sugar.

    • D. 

      A sake (rice wine) reduction mixed with soy sauce and mirin.

  • 12. 
    If you don’t have oregano for your recipe, a workable substitute could be:
    • A. 

      Sage

    • B. 

      Thyme

    • C. 

      Rosemary

    • D. 

      Marjoram

  • 13. 
    If an olive oil label reads “Imported from Italy:”
    • A. 

      The oil is 100% Italian, and at least 51% comes from the region where it was bottled.

    • B. 

      The oil is 100% Italian, but can be a mixture of oils from anywhere in Italy.

    • C. 

      The oil is 100% Italian, if the label also reads “Virgin” or “Extra Virgin.”

    • D. 

      The oil can be a blend of oils from Italy, Spain, Tunisia, or anywhere else.

  • 14. 
    An ancho chili:
    • A. 

      Is a dried poblano chili pepper.

    • B. 

      Is a dried serrano chili pepper.

    • C. 

      Is a dried habanero chili pepper.

    • D. 

      Is a dried jalapeño chili pepper.

  • 15. 
    What sets Dijon mustard apart from most conventional mustards?
    • A. 

      It has Protected Designation of Origin status and may only be made in or around the French city of Dijon.

    • B. 

      It is usually made with white wine or the grape extract called verjuice.

    • C. 

      It is prepared only from select light mustard seeds.

    • D. 

      It is lower in salt that most other mustards.

  • 16. 
    Allspice:
    • A. 

      Is a single spice, the dried unripe fruit of the Pimenta dioica tree.

    • B. 

      Is a blend of spices, which varies from country to country.

    • C. 

      Is a blend of ground black pepper, cloves, and nutmeg.

    • D. 

      Is a blend of black, red, and green peppercorns.

  • 17. 
    The label “Balsamic Vinegar of Modena” (Aceto Balsamico di Modena) is used for:
    • A. 

      The highest quality traditional balsamic vinegar, aged 20 years or more.

    • B. 

      A middle grade of traditional balsamic vinegar, aged 8 years or more.

    • C. 

      The lowest grade of traditional balsamic vinegar, aged less than five years.

    • D. 

      A commodity product, produced in vast quantities to resemble Aceto Balsamico Tradizionale.

  • 18. 
    In terms of their heat, from low to high, which of these chili pepper combinations is correct?
    • A. 

      Poblano, jalapeno, habanero

    • B. 

      Poblano, habanero, jalapeno

    • C. 

      Jalapeno, poblano, habanero

    • D. 

      Habanero, jalapeno, poblano

  • 19. 
    Which of the following statements about pepper is true?
    • A. 

      Green peppercorns are more pungent than black peppercorns.

    • B. 

      Black peppercorns undergo less sun drying than green peppercorns.

    • C. 

      Green and black peppercorns represent entirely different plant species.

    • D. 

      None of the above.

  • 20. 
    Which of the following is NOT considered a robust herb?
    • A. 

      Basil

    • B. 

      Sage

    • C. 

      Tarragon

    • D. 

      Thyme

  • 21. 
    Nutmeg and mace:
    • A. 

      Come from the same tree. Nutmeg is the seed, while mace is the outer covering of the seed.

    • B. 

      Derive from the same seed of the same tree, but are processed differently.

    • C. 

      Have similar aromas and flavors but come from entirely different tropical trees.

    • D. 

      Are botanically unrelated and do not have similar aromas and flavors.

  • 22. 
    Which of the following is a major flavor component of most American chili powders?
    • A. 

      Rosemary

    • B. 

      Clove

    • C. 

      Cumin

    • D. 

      Nutmeg

  • 23. 
    In a freshly-made vinaigrette, what holds the oil and vinegar together in an emulsion?
    • A. 

      Vigorous whisking.

    • B. 

      The proper amount of sugar.

    • C. 

      The added herbs and spices.

    • D. 

      A proper proportion of salt.

  • 24. 
    The base for a ranch dressing may be:
    • A. 

      Mayonnaise

    • B. 

      Buttermilk

    • C. 

      Sour cream

    • D. 

      Any of the above.

  • 25. 
    The Filé powder used in Louisiana for gumbo is made from:
    • A. 

      A mixture of dried oregano, bay leaf, crumbled chili peppers, black pepper and salt.

    • B. 

      Dried sassafras leaves.

    • C. 

      Five or six local chili peppers depending on producer.

    • D. 

      Cayenne, crumbled dried okra, and salt.

  • 26. 
    Galangal:
    • A. 

      Is a Hawaiian fish sauce and marinade.

    • B. 

      Is a condiment of mashed dried beans and garlic, popular in Morocco.

    • C. 

      Is a condiment of mashed dried beans and garlic, popular in Mexico.

    • D. 

      Is a pungent ginger-like root used in Southeast Asian cooking.

  • 27. 
    French Pastis, Greek Ouzo, and Italian Sambucca, are all flavored with:
    • A. 

      Anise

    • B. 

      Annatto

    • C. 

      Angelica

    • D. 

      Allspice

  • 28. 
    A traditional Italian Pesto would include crushed garlic, pine nuts, and:
    • A. 

      Italian parsley

    • B. 

      Basil

    • C. 

      Oregano

    • D. 

      Cilantro

  • 29. 
    Cole slaw:
    • A. 

      Is unfermented.

    • B. 

      Is made from blanched (parboiled) cabbage.

    • C. 

      Means “King of the Hill” in German.

    • D. 

      Is partially fermented in lactic acid bacteria.

  • 30. 
    Chutney:
    • A. 

      If Indian, must be made from mango.

    • B. 

      Is a condiment combining fruit or vegetable chunks with sweet, sour and spicy elements.

    • C. 

      Is the product of a lengthy fermentation of mashed ripe mango or other sweet fruit.

    • D. 

      Is a simple fresh salad of diced fruits, possibly enhanced by a light syrup.

  • 31. 
    Chervil is:
    • A. 

      A strong herb, pungent in flavor.

    • B. 

      A mild chili pepper indigenous to southern Mexico and Guatemala.

    • C. 

      A mild herb, similar in use to parsley and tarragon.

    • D. 

      A salt and spice mixture widely used in the Dominican Republic, Puerto Rico and Cuba.

  • 32. 
    Which of these statements about Wasabi is NOT true?
    • A. 

      Botanically, it is a form of horseradish.

    • B. 

      The wasabi root is rarely grown outside of Japan and is always expensive.

    • C. 

      Outside of Japan, most “wasabi” is a green-colored mixture of horseradish, mustard, and starch.

    • D. 

      Wasabi has antiseptic properties.

  • 33. 
    Sour tastes are related to the perception of which quality in a food?
    • A. 

      Tannins

    • B. 

      Alkalinity

    • C. 

      Texture

    • D. 

      None of the above

  • 34. 
    A condiment made from pureed tomatoes, sugar, vinegar, and spices most closely resembles:
    • A. 

      Tomato chutney

    • B. 

      Piccalilli

    • C. 

      Ketchup

    • D. 

      Salsa

  • 35. 
    The main flavor element distinguishing aioli from mayonnaise is:
    • A. 

      Basil

    • B. 

      Fennel

    • C. 

      Garlic

    • D. 

      Tarragon

  • 36. 
    The term adobo refers to:
    • A. 

      A Puerto Rican mixture of garlic powder, onion powder, salt, black pepper, and herbs.

    • B. 

      A Filipino stew of meats marinated in vinegar and garlic.

    • C. 

      A highly-spiced Latin American salt mixture, available commercially in a handy shaker.

    • D. 

      All of the above.

  • 37. 
    American yellow mustard gets its bright yellow color from:
    • A. 

      The yellow mustard seed used in the production process.

    • B. 

      The addition of turmeric as a food coloring.

    • C. 

      A fermentation of coarse crushed white mustard seeds.

    • D. 

      A marinade of finely ground brown and black mustard seeds.

  • 38. 
    A bouquet garni:
    • A. 

      Can vary, but almost always includes dill.

    • B. 

      Usually includes thyme and bay leaf.

    • C. 

      Refers to any combination of herbs, as long as the stems are tied together.

    • D. 

      Must include some form of edible flower to qualify for the label “bouquet.”

  • 39. 
    Sushi vinegar:
    • A. 

      Is identical to rice vinegar.

    • B. 

      Is never sweetened like rice vinegar.

    • C. 

      Is a sweetened, salted form of rice vinegar.

    • D. 

      None of the above.

  • 40. 
    Cilantro and coriander come from the same plant.
    • A. 

      True

    • B. 

      False

  • 41. 
    Commercial curry powder:
    • A. 

      Typically gets its yellow color from turmeric.

    • B. 

      Is a mixture of spices and herbs that must contain curry leaves as the primary ingredient.

    • C. 

      Is only available in “hot” and “hotter” versions.

    • D. 

      None of the above.

  • 42. 
    Both pure and imitation forms of vanilla extract typically contain at least 35%:
    • A. 

      Vanilla

    • B. 

      Water

    • C. 

      Vanillin

    • D. 

      Alcohol

  • 43. 
    Bay leaves are often discarded after cooking and not consumed because:
    • A. 

      Of the erroneous belief that species used for cooking are toxic.

    • B. 

      Of the fear that the leaves remain stiff enough to pose a choking hazard.

    • C. 

      Of the belief that they lose their flavor when used for cooking.

    • D. 

      All of the above.

  • 44. 
    Human taste buds are generally considered to be most sensitive to:
    • A. 

      Sour tastes

    • B. 

      Bitter tastes

    • C. 

      Sweet tastes

    • D. 

      Salty tastes

  • 45. 
    Culantro:
    • A. 

      Is an important herb in Cuban cuisine, unrelated to cilantro.

    • B. 

      Is simply the Cuban term for what is elsewhere called cilantro.

    • C. 

      Is a form of bitter cucumber, chopped, marinated in vinegar, and used as a condiment in Colombia and Panama.

    • D. 

      Is a Cuban spice rub of chopped fresh cilantro leaves and diced fresh chili peppers.

  • 46. 
    Horseradish as a condiment is:
    • A. 

      The chopped leaves of the horseradish plant, fermented with lactic acid bacteria.

    • B. 

      The grated root of the horseradish plant, fermented with indigenous or cultured yeasts.

    • C. 

      The chopped leaves of the horseradish plant, mixed with vinegar or citric acid.

    • D. 

      The grated root of the horseradish plant, blended with vinegar.

  • 47. 
    Which of the following is NOT a bitter herb?
    • A. 

      Gentian

    • B. 

      Rue

    • C. 

      Dandelion

    • D. 

      Tarragon

  • 48. 
    The characteristic flavor of sauerkraut is derived from:
    • A. 

      A beneficial fungus that thrives on cabbage leaves, similar to sourdough starter.

    • B. 

      Fermentation using specially-grown cultured yeasts.

    • C. 

      Lactic acid bacteria.

    • D. 

      Acetic acid bacteria.

  • 49. 
    The characteristic flavor of the Japanese seaweed called Kombu is:
    • A. 

      Bitter

    • B. 

      Sweet

    • C. 

      Sour

    • D. 

      Savory (Umami)

  • 50. 
    In Japan. Miso:
    • A. 

      Is the word for a type of soy sauce, made from fermented soybeans and wheat.

    • B. 

      Is a thick fermented paste made from beans and rice, barley or other grains.

    • C. 

      Is a sesame-seed spread, usually sweetened, and used for desserts and confections.

    • D. 

      Is the term for wheat-free soy sauce, favored by persons with gluten intolerance.