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.

Sample Question

Which statement about kosher salt is true?

Kosher salt typically does not contain added iodine.

Kosher salt costs less than standard table salt.

Kosher salt is only produced from underground mines.

None of the above.

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Questions and Answers
  • 1. 
    • 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. 
    • 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. 
    • A. 

      Parmesan cheese

    • B. 

      Soy sauce

    • C. 

      Beef

    • D. 

      Orange segments

  • 9. 
    • A. 

      Nutmeg

    • B. 

      Coriander

    • C. 

      Saffron

    • D. 

      Cumin

  • 10. 
    • 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. 
    • 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. 
    • 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. 
    • 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. 
    • 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. 
    • 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. 
    • 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.