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.
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.
Is a smoke-dried poblano chili pepper.
Is a smoke-dried serrano chili pepper.
Is a smoke-dried habanero chili pepper.
Is a smoke-dried jalapeño chili pepper.
French vanilla is a vanilla bean processed in France using special methods.
French vanilla refers to beans grown and aged in the French Tahiti.
The term French Vanilla may refer to a form of vanilla ice cream made with added egg yolks.
None of the above.
Chicken stock is made from the meat of the chicken while chicken broth is mainly produced by boiling the bones.
Chicken stock is more concentrated than chicken broth.
Flavoring components like vegetables and herbs are different for chicken stock and broth.
Chicken broth is always more salty than chicken stock.
There is no difference. These are two terms for the same condiment.
Catsup has a lower proportion of tomatoes and a greater amount of vinegar.
They are both derived from the Japanese word “kechap,” originally a soy sauce.
Ketchup is sweeter than catsup.
Only certain species of young olive may be used for extra virgin olive oil.
Extra virgin olive is higher in desirable acid content than regular olive oil.
Any olive oil produced entirely by mechanical (non-chemical) means may be labeled extra virgin.
It passes a quality inspection by a tasting panel authorized by the International Olive Council.
An acid component like vinegar or lemon juice.
A sweetened mushroom sauce.
A blend of soy sauce, mirin and sugar.
A tomato sauce reduction blended with mirin and sugar.
A sake (rice wine) reduction mixed with soy sauce and mirin.
The oil is 100% Italian, and at least 51% comes from the region where it was bottled.
The oil is 100% Italian, but can be a mixture of oils from anywhere in Italy.
The oil is 100% Italian, if the label also reads “Virgin” or “Extra Virgin.”
The oil can be a blend of oils from Italy, Spain, Tunisia, or anywhere else.
Is a dried poblano chili pepper.
Is a dried serrano chili pepper.
Is a dried habanero chili pepper.
Is a dried jalapeño chili pepper.
It has Protected Designation of Origin status and may only be made in or around the French city of Dijon.
It is usually made with white wine or the grape extract called verjuice.
It is prepared only from select light mustard seeds.
It is lower in salt that most other mustards.
Is a single spice, the dried unripe fruit of the Pimenta dioica tree.
Is a blend of spices, which varies from country to country.
Is a blend of ground black pepper, cloves, and nutmeg.
Is a blend of black, red, and green peppercorns.
The highest quality traditional balsamic vinegar, aged 20 years or more.
A middle grade of traditional balsamic vinegar, aged 8 years or more.
The lowest grade of traditional balsamic vinegar, aged less than five years.
A commodity product, produced in vast quantities to resemble Aceto Balsamico Tradizionale.
Poblano, jalapeno, habanero
Poblano, habanero, jalapeno
Jalapeno, poblano, habanero
Habanero, jalapeno, poblano
Green peppercorns are more pungent than black peppercorns.
Black peppercorns undergo less sun drying than green peppercorns.
Green and black peppercorns represent entirely different plant species.
None of the above.
Come from the same tree. Nutmeg is the seed, while mace is the outer covering of the seed.
Derive from the same seed of the same tree, but are processed differently.
Have similar aromas and flavors but come from entirely different tropical trees.
Are botanically unrelated and do not have similar aromas and flavors.
The proper amount of sugar.
The added herbs and spices.
A proper proportion of salt.
Any of the above.
A mixture of dried oregano, bay leaf, crumbled chili peppers, black pepper and salt.
Dried sassafras leaves.
Five or six local chili peppers depending on producer.
Cayenne, crumbled dried okra, and salt.
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