Question 2 of 21

Traditionally, pigs were used to look for truffles. Nowadays, dogs are usually preferred because ________.

... Pigs love truffles and must be prevented from eating the delicacies once they've been sniffed out. Dogs, however, prefer other foods.

Question 3 of 21

To "sweat" vegetables means to _________.

... Vegetables such as onion, garlic and carrots can be prepared -- "sweated" -- for sauces and stews by cooking them in butter or stock for a short period until they are just tender.

Question 4 of 21

Molecular gastronomy, which combines science and culinary arts, is _________.

... Molecular gastronomy, the study of how physics and chemistry affect food development and preparation, is a scientific field supported by the French government. It was envisioned by Jean-Anthelme Brillat-Savarin, a French food philosopher, as early as 1825.

Question 5 of 21

Gourmet fried foods are increasing in popularity. They focus on oils that have a high-smoke point, such as _______ oil.

... Popular oils for use in gourmet fried foods include grape seed, which has a very high smoke point: 485 F. (252 C.).

Question 6 of 21

The world's most expensive coffee comes from beans that have passed through the digestive system of a ______.

... Civets (cat-like mammals) eat the fruit from coffee plants and eliminate the beans as a waste product. The beans, having been fermented in the animal's digestive system, are far less bitter than traditional coffee beans. The beans are collected to produce "kopi luwak," or civet coffee, in eastern Asia.

Question 7 of 21

Agave is becoming a more popular gourmet sweetener because it's versatile and ______.

... Agave is, proportionally, sweeter than sugar. One cup of sugar can be replaced in a recipe by three-quarters of a cup of the thin agave nectar.

Question 8 of 21

According to concepts determined by molecular gastronomy, the tenderness of a "hard boiled egg" depends upon the interaction of heat and ________ in the egg.

... A knowledge of how egg proteins cook is essential to perfecting eggs; not all the proteins begin to harden at the same temperature.

Question 9 of 21

Sustainability is an important food trend, even with fish. Environmentally-friendly fish includes ____.

... Pacific halibut are harvested from the ocean in numbers that allow their natural reproductive rates to maintain a steady population. In addition, other ocean life is not harmed when these fish are caught.

Question 10 of 21

Microbrewed beer has been popular for a while, but an up-and-coming trend is beer _______.

... Beer cocktails include combinations such as beer, bourbon, lemon juice and maple syrup or beets, pilsner, gin, dry vermouth and lime juice.

Question 11 of 21

The Michelin Red Guide star rating system for restaurants, which provides benchmarks for gourmet dining, reviews restaurants already on their list ________.

... Every eighteen months, Michelin-ranked restaurants in Europe and the U.S. are visited anonymously by reviewers.

Question 12 of 21

"Gourmet" potato chips are usually kettle-cooked in small batches, making them extra ________.

... Kettle-cooked chips are very crisp. In addition, gourmet chips are often free of artificial ingredients and trans fats. Flavors are often unusual and include yogurt and green onion, gorgonzola, spicy Thai and honey dijon.

Question 13 of 21

What is "gourmand syndrome"?

... Gourmand syndrome is the result of a stroke, tumor or brain trauma. Patients become obsessed with food and fine dining. For example, Kevin Pearce, a professional snowboarder, emerged from a 2009 accident-induced coma with an uncharacteristic craving for basil pesto. The syndrome was recognized by neuroscientists during the 1990s.

Question 14 of 21

Which of the founding fathers is generally considered to be the first American wine connoisseur?

... During just his first term as president, Jefferson spent $7,500 on wine. That's equivalent to more than $125,000 today.

Question 15 of 21

To produce foie gras, ducks or geese are force-fed for ___________.

... Ducks or geese experience "gavage" (force-feeding) for about three weeks in order to enlarge their livers.

Question 16 of 21

A "torte" refers to _________.

... "Torte" has different definitions, depending upon the location. Hungarian tortes replace flour with ground nuts. In the U.S., a torte usually describes any fancy cake. Meanwhile, any Austrian or German round cakes can be called a torte.

Question 17 of 21

Veal usually comes from calves who are about ________ old.

... The calves used for veal are normally between eight and 12 weeks old. They generally weigh between 150 and 250 pounds (68 kilograms and 113 kilograms).

Question 18 of 21

One new trend for gourmet restaurant dining is eating ______.

... Dining in complete darkness is designed to be a sensory experience free of preconceptions, distractions and judgments. In some restaurants, the wait staff are visually impaired or blind.

Question 19 of 21

The renowned culinary institute, Le Cordon Bleu, derived its name from a/an_______.

... The 16th-century French knights in the "L'Ordre du Saint Esprit" (the Order of the Holy Spirit) wore their symbols on a blue ribbon or "cordon bleu." They were famous for their feasts, so the phrase became associated with great dining experiences.

Question 20 of 21

Fruit should be washed _______.

... Because fruit can get moldy easily after washing, it should be washed just before use.

Question 21 of 21

The biggest difference between a European rolling pin and an American rolling pin is its _______.

... American rolling pins have handles. French rolling pins are either narrow and tapered or wide and cylindrical. Both tend to be wooden.

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