Style Gourmet Total Foodie Flavorings, Spices And Condiments Certification Exam

50 Questions | By Venona698 | Updated: Mar 20, 2022 | Attempts: 52

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Style Gourmet Total Foodie Flavorings, Spices And Condiments Certification Exam - Quiz

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.

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.