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Are Your Cooking Skills Good Enough To Pass A Basic Culinary School Test?

Let's get cookin'.

  1. Which of these photos shows a chiffonade?

    Correct! 
    Wrong! 

    This is the chiffonade technique.

    The chiffonade is used to slice leafy greens or fresh herbs into thin ribbons, especially when they'll be used for a garnish.

  2. What ingredients go into a mirepoix?

    Correct! 
    Wrong! 

    Mirepoix is made up of onion, carrot, and celery.

    Mirepoix is a basic French combination of vegetables that forms the base of most soups and stocks. It is traditionally made with onion, carrots, and celery in a 2:1:1 ratio. That means for every two cups of onion you should use one cup of carrots and one cup of celery.

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  3. What is used in a brining solution?

    Correct! 
    Wrong! 

    A basic brining solution is made of water and salt.

    Brining meat — soaking meat in a bath of water and salt for several hours — makes it tender, flavorful, and difficult to overcook. It's a technique chefs use on just about any meat from turkey to pork chops. Some chefs will even brine salmon.

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  4. Which is not a binding agent in cooking?

    Correct! 
    Wrong! 

    Vinegar cannot be used as a binding agent in cooking.

    A binding agent is any ingredient that can help hold a mixture together. Eggs, flour, and mayonnaise can all be used in cooking as binders. While vinegar can be a great source of acid in cooking, it won't hold ingredients together.

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  5. What four ingredients go into a classic French omelet?

    Correct! 
    Wrong! 

    A classic French omelet calls for eggs, butter, salt, and pepper.

    The creamy and smooth classic French omelet shows that a few basic ingredients go a long way. Season eggs with salt and pepper, melt butter in a frying pan, scramble the eggs until they are soft and creamy, then spread the eggs into a thin layer and fold into a perfect omelet.

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  6. What does it mean to blanch?

    Correct! 
    Wrong! 

    To blanch means to quickly boil ingredients and then transfer them to an ice bath.

    Chefs will blanch fruits and vegetables for several reasons: It makes peeling easier; it sets color so your fruits and veggies look bright and fresh; and it prepares foods to be reheated, frozen, or canned.

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  7. Which of these is not one of the five classic mother sauces?

    Correct! 
    Wrong! 

    Bolognese is not one of the classic mother sauces.

    There are five classic mother sauces in French cooking: espagnole, velouté, béchamel, hollandaise, and tomato sauce. Bolognese or meat sauce, while delicious, is not one of these classic sauces.

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  8. What are the two main ingredients in a custard?

    Correct! 
    Wrong! 

    Custard is made from a base of egg yolks and cream.

    Custard, a cooking preparation that forms the base of many desserts, is typically made from cream and egg yolks. Then you can add additional flavoring ingredients like sugar, vanilla, or cornstarch.

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  9. Which of these has the highest smoke point?

    Correct! 
    Wrong! 

    Avocado oil has the highest smoke point.

    Avocado oil has a smoke point of 520°F. That means you can use it for just about any cooking method — sautéing, roasting, searing, etc. — and you don't have to worry about it burning. Just for comparison, the smoke point of extra-virgin olive oil is around 325˚F and vegetable oil is around 400˚F.

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  10. How long should soft-boiled eggs be cooked for?

    Correct! 
    Wrong! 

    Soft-boiled eggs should be cooked for 5–7 minutes.

    For a runny, super-soft yolk, boil your eggs for five minutes. By seven minutes the yolks will start to slightly set, and by eight minutes they'll start to harden.

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