Style Gourmet Total Foodie International Cuisines Certification Exam

50 Questions
Style Gourmet Total Foodie International Cuisines 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 International Cuisines.

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Questions and Answers
  • 1. 
    Ghee:
    • A. 

      Is a form of clarified butter used in the cuisine of India.

    • B. 

      Is a potato dumpling common in German and Czech cuisine.

    • C. 

      Is a type of salt pork favored in the cuisine of the southern United States.

    • D. 

      Is a spice similar to fennel widely used in Chinese wok cookery.

  • 2. 
    Taro root:
    • A. 

      Is blended with beans for Mexican frijoles.

    • B. 

      Is mashed to make the Hawaiian dish poi.

    • C. 

      Is pureed for one of the two classic bases for béchamel sauce.

    • D. 

      Is dried and shaved with bonito flakes for Japanese dashi.

  • 3. 
    In Middle Eastern cuisine, mashed chickpeas are blended with tahini, olive oil, lemon juice and spices to create:
    • A. 

      Couscous

    • B. 

      Baba Ghanoush

    • C. 

      Hummus

    • D. 

      Falafel

  • 4. 
    Which term best describes an Italian sauce made with tomatoes, olives, and capers?
    • A. 

      Puttanesca

    • B. 

      Marinara

    • C. 

      Parmigiana

    • D. 

      Carbonara

  • 5. 
    In Japanese cuisine, umeboshi refers to:
    • A. 

      A type of thick wheat noodle commonly served in soups.

    • B. 

      A plum-like fruit that is commonly pickled.

    • C. 

      A chrysanthemum blossom garnish served in luxury dishes.

    • D. 

      The typical training diet of the sumo wrestler.

  • 6. 
    The term molcajete refers to:
    • A. 

      A traditional Mexican mortar (with pestle) typically carved out of volcanic rock.

    • B. 

      A thick corn cake prevalent in Venezuela and Colombia.

    • C. 

      A Mexican chocolate drink made with a mixture of cocoa and hot chili peppers.

    • D. 

      The edible (and highly prized) black fungus that grows on corn plants.

  • 7. 
    The German dish spätzle is a type of:
    • A. 

      Marinated braised pot roast.

    • B. 

      Breaded and fried veal cutlet.

    • C. 

      Sweet and sour red cabbage.

    • D. 

      Noodle.

  • 8. 
    The term banh mi refers to:
    • A. 

      A food cart converted from a bicycle, commonly found on the streets of Bangkok.

    • B. 

      A Chinese delicacy consisting of quail eggs preserved in syrup.

    • C. 

      The spiced cabbage of Mongolia, similar to the Korean kimchi.

    • D. 

      A Vietnamese sandwich made with a French-style baguette with spicy and savory fillings.

  • 9. 
    French chefs often add complexity to their dishes with this mushroom and shallot mixture:
    • A. 

      Rillettes

    • B. 

      Duxelles

    • C. 

      Confit

    • D. 

      Brunoise

  • 10. 
    In Central and South America, ceviche is:
    • A. 

      A dish of fish or seafood steamed in citrus juices.

    • B. 

      A dish of fish or seafood roasted in citrus juices.

    • C. 

      A dish of fish or seafood marinated in citrus juices without further cooking.

    • D. 

      A dish of fish or seafood sautéed in citrus juices.

  • 11. 
    Harissa:
    • A. 

      Is a North African hot chili sauce.

    • B. 

      Is a North African method of slow cooking in a domed clay pot.

    • C. 

      Refers to a Moroccan dish of smoked sausage, saffron, and raisins.

    • D. 

      Is a spicy Tunisian baked omelet, somewhat like a quiche.

  • 12. 
    Australia’s distinctive Vegemite is:
    • A. 

      A yeast spread.

    • B. 

      A form of hazelnut butter.

    • C. 

      A multi-vegetable drink, often used for mixing cocktails.

    • D. 

      A brand of vegetable oil, deeply ingrained in the country’s popular culture.

  • 13. 
    A Turkish Meze:
    • A. 

      Refers to a species of fish found in the Black Sea to Turkey’s north.

    • B. 

      Is a confection of ground almonds, pressed fig, and rose water.

    • C. 

      Is a term for pressed grilled lamb served on a spit.

    • D. 

      Is a selection of a variety of dishes served together as appetizers.

  • 14. 
    In England, Yorkshire pudding:
    • A. 

      Is a sweet custard dessert, traditionally served on New Year’s Day.

    • B. 

      Is a dish of batter roasted in meat drippings, served with meat and gravy.

    • C. 

      Is a rich chocolate pudding.

    • D. 

      Refers to a number of dessert items characteristic of the northern English county of Yorkshire.

  • 15. 
    The word Gumbo:
    • A. 

      Is of West African origin and means okra.

    • B. 

      Is of Caribbean Indian origin and means stew.

    • C. 

      Is named after one of the original French settlers of New Orleans, Monsieur Gumbeaux.

    • D. 

      Is a corruption of the name for a Scottish sailor’s dish, gunboat stew.

  • 16. 
    The term Arepa in Colombia and Venezuela:
    • A. 

      Refers to a thick corn cake.

    • B. 

      Is a synonym for high quality forastero cacao beans.

    • C. 

      Is an indigenous Indian name for a gathering where meats are roasted over buried hot rocks.

    • D. 

      Is a rice and bean stew with a thick dark sauce.

  • 17. 
    Which of the following spices is a significant product of the Polynesian island of Tahiti?
    • A. 

      Saffron

    • B. 

      Nutmeg

    • C. 

      Cardamom

    • D. 

      Vanilla

  • 18. 
    In Hawaii, kalua pig:
    • A. 

      Is a breaded pork cutlet in a fresh pineapple sauce.

    • B. 

      Is a whole pig buried in sand and slow cooked from the heat of hot rocks.

    • C. 

      Is a notorious rum-based coffee-flavored cocktail reputed to give legendary hangovers.

    • D. 

      Is a spit-roasted whole pig basted in a sweet pineapple-based sauce.

  • 19. 
    Which of these “Chinese” dishes originated in the United States?
    • A. 

      Chow Mein

    • B. 

      General Tso’s Chicken

    • C. 

      Fortune Cookie

    • D. 

      All of the above.

  • 20. 
    What is Shawarma?
    • A. 

      A form of Middle Eastern milk-laced coffee, similar to latte.

    • B. 

      Middle Eastern mixed meats slow roasted on a turning spit.

    • C. 

      A yogurt-based sweet and fruity dessert drink popular in Saudi Arabia and Yemen.

    • D. 

      A bite-sized dried cake of figs and dates, coated with sugar.

  • 21. 
    Which of these Italian cooking terms has the correct definition?
    • A. 

      Saltimboca: jumps in the mouth.

    • B. 

      Picatta: based on roasted onions.

    • C. 

      Francese: using sausages as an ingredient.

    • D. 

      Milanese: uses a mustard-based sauce.

  • 22. 
    Which of these cured meats is associated with the correct country?
    • A. 

      Pancetta: Hungary

    • B. 

      Serrano Ham: Spain

    • C. 

      Speck: Sweden

    • D. 

      Sopressatta: Portugal

  • 23. 
    In Mexican cuisine, Masa:
    • A. 

      Is a corn-based dough used for tortillas and tamales.

    • B. 

      Describes shredded, marinated pork used in a wide range of dishes.

    • C. 

      Refers interchangeably to pork fat, bacon fat, or lard.

    • D. 

      Is a rich fish and seafood stew characteristic of the Veracruz area.

  • 24. 
    In French cooking, a savory base of diced carrots, onions, and celery is called:
    • A. 

      Mirepoix

    • B. 

      Petis pois

    • C. 

      Andouillette

    • D. 

      Noisette

  • 25. 
    In Mexico, Nopales:
    • A. 

      Are fried dough balls, served covered in confectioner’s sugar at festivals.

    • B. 

      Refer to simple hand-operated devices for pressing tortillas.

    • C. 

      Are Yucatan style dessert enchiladas, typically filled with fruits.

    • D. 

      Are the nutrient-rich edible portions of prickly pear cactus pads.

  • 26. 
    The dish called Haggis is associated with which country?
    • A. 

      Germany

    • B. 

      Holland

    • C. 

      Denmark

    • D. 

      None of the above.

  • 27. 
    In Japanese cooking the term Uni refers to:
    • A. 

      The special grade of rice used to make sushi.

    • B. 

      Abalone

    • C. 

      Sea Urchin

    • D. 

      Ahi Tuna

  • 28. 
    In Spain, a Tortilla:
    • A. 

      As in Mexico, it is a flattened corn cake.

    • B. 

      Is usually a form of omelet, often containing onions and potatoes.

    • C. 

      Refers to a corn-based hot cereal, much like polenta and grits.

    • D. 

      Is an oblong loaf of rustic bread typical of central Spain.

  • 29. 
    In the Chinese delicacy Peking Duck, the most prized part of the duck is:
    • A. 

      The leg.

    • B. 

      The wing.

    • C. 

      The breast meat.

    • D. 

      The skin.

  • 30. 
    The national dish of Brazil is the meat and bean stew called:
    • A. 

      Feijoada

    • B. 

      Cassava

    • C. 

      Rapadura

    • D. 

      Caipirinha

  • 31. 
    The spicy noodle soup called Laksa is most associated with which Asian country?
    • A. 

      India

    • B. 

      Sri Lanka

    • C. 

      Malaysia

    • D. 

      Bangla Desh

  • 32. 
    The term Dal describes:
    • A. 

      Germany’s popular Dalenheim sausage, served on soft buns like a hot dog.

    • B. 

      A preparation of dried beans, peas or lentils widely used in Indian cooking.

    • C. 

      A flavoring mixture of sautéed shallots and capers characteristic of southern France.

    • D. 

      An herbal flavoring sachet used in Portuguese fish stews.

  • 33. 
    In the German speaking world, Wiener Schnitzel:
    • A. 

      Is a breaded and fried veal cutlet.

    • B. 

      Is a baked pork cutlet, commonly served with red cabbage.

    • C. 

      Is a hand-held pastry filled with spicy ground meat.

    • D. 

      Is a breaded and fried chicken cutlet.

  • 34. 
    In Korean cuisine, Kimchi:
    • A. 

      Must always have a base of cabbage.

    • B. 

      Is eaten only as a side dish on its own, and is never used as a culinary ingredient.

    • C. 

      Is a popular dish made from vegetables fermented with spices.

    • D. 

      Does not vary with the season.

  • 35. 
    In Poland and much of Eastern Europe, Pierogi:
    • A. 

      Are a form of stuffed cabbage.

    • B. 

      Are a form of stuffed green bell pepper.

    • C. 

      Are filled dumplings, related to Italian Ravioli.

    • D. 

      Are pan-fried potatoes, typically sautéed in meat drippings.

  • 36. 
    In France, the term Lyonnaise, refers to a dish prepared with:
    • A. 

      A cream sauce.

    • B. 

      Onions.

    • C. 

      Mushrooms.

    • D. 

      Seafood stock.

  • 37. 
    Which answer best describes the Middle Eastern dish Falafel?
    • A. 

      Deep fried patties of mashed chickpeas.

    • B. 

      Skewered roasted chunks of meats and vegetables.

    • C. 

      A rich honey-soaked cake made with flaky pastry, filled with chopped nuts.

    • D. 

      A jellied fruit confection, often covered with powdered sugar.

  • 38. 
    In Italy, a Bolognese sauce:
    • A. 

      Contains some form of meat.

    • B. 

      Suggests a combination of capers and onions.

    • C. 

      Connotes a tomato-based sauce.

    • D. 

      Is typical of Sicilian fish cookery.

  • 39. 
    In the Philippines, the popular street food Balut is:
    • A. 

      A form of fried spiced pork rind.

    • B. 

      Fried salted fish and rice.

    • C. 

      The Filipino version of spicy chorizo sausage.

    • D. 

      A developing duck embryo, boiled and consumed in the shell.

  • 40. 
    The cooking sauce that is a characteristic ingredient in much Puerto Rican cookery is called:
    • A. 

      Malanga

    • B. 

      Sofrito

    • C. 

      Chayote

    • D. 

      Salchica

  • 41. 
    Which of the following French sauces is made without using egg?
    • A. 

      Béarnaise

    • B. 

      Hollandaise

    • C. 

      Bordelaise

    • D. 

      Rémoulade

  • 42. 
    In Thailand, the dish called Pad Thai is:
    • A. 

      A catch-all term for any type of curried meat or vegetable.

    • B. 

      A stir-fried rice noodle dish with a complex array of toppings.

    • C. 

      A rice soup, usually with pork, chicken or shrimp.

    • D. 

      A combination of stir-fried rice with deep fried breaded chicken, served with a spicy red sauce.

  • 43. 
    The bite-sized assortment of foods called Dim Sum is associated with which Chinese culinary tradition?
    • A. 

      Cantonese

    • B. 

      Szechuan

    • C. 

      Mandarin

    • D. 

      Shanghai

  • 44. 
    In Argentina, the per capita consumption of which food type is among the highest on earth?
    • A. 

      Fish

    • B. 

      Grains

    • C. 

      Beef

    • D. 

      Poultry

  • 45. 
    Two essential ingredients in Jamaican Jerk Spice are:
    • A. 

      Allspice and Scotch bonnet peppers.

    • B. 

      Allspice and jalapeño peppers.

    • C. 

      Coriander and Scotch bonnet peppers.

    • D. 

      Ground ancho chili and chipotle powder.

  • 46. 
    In Greece, an oven baked dish of thick layers of pasta in a béchamel sauce is called:
    • A. 

      Spanakopita

    • B. 

      Moussaka

    • C. 

      Pastichio

    • D. 

      Saganaki

  • 47. 
    The characteristic ingredient in the Russian soup Borscht is:
    • A. 

      Beets.

    • B. 

      Fish stock.

    • C. 

      Raw egg, beaten in quickly right before serving.

    • D. 

      A blend of fresh citrus juices.

  • 48. 
    Commercially available Mexican chocolate is often flavored with vanilla, almonds, cinnamon, and a range of other spices.
    • A. 

      True

    • B. 

      False

  • 49. 
    Biltong:
    • A. 

      Is the Vietnamese equivalent to Pad Thai.

    • B. 

      Is a variety of thick dried meat that originated in South Africa.

    • C. 

      Is an Indonesian ingredient of ground dried fish.

    • D. 

      Is a Chinese ingredient of ground dried shrimp.

  • 50. 
    Japanese Shabu-shabu:
    • A. 

      Consists of wooden skewers of broiled chicken or beef.

    • B. 

      Is a rich mushroom and onion stock used in savory applications.

    • C. 

      Consists of thin-sliced pieces of beef boiled in water or soup.

    • D. 

      Consists of thin slices of raw fish (sushi without the rice).