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Apr 1, 2020

Do You Know Enough About Cooking To Pass This Culinary School Test?

Sharpen your knives.

  1. What are the main ingredients in a custard?

    Matthew Mead / AP Images
    Correct! 
    Wrong! 

    Egg yolks and cream

    You can thank egg yolks and cream for custard's yellow hue and creamy consistency.

  2. How do you fix rice that's too wet?

    AP Images
    Correct! 
    Wrong! 

    Uncover the pot

    Uncovering the pot will release steam and allow extra water to evaporate.

  3. How do you mince a vegetable?

    Sina Schuldt / AP Images
    Correct! 
    Wrong! 

    Cut it into small pieces

    The smaller the pieces, the better.

  4. Which type of sauce pairs best with long, narrow pasta?

    Frank May / AP Images
    Correct! 
    Wrong! 

    Oil-based sauce

    As a general rule, the thinner the noodles are, the thinner the sauce should be.

  5. At what temperature does water begin to boil?

    Patrick Pleul / AP Images
    Correct! 
    Wrong! 

    212º F

    If you want to boil a pot of water, you're gonna have to wait until it reaches 212º F. If you want to freeze water, on the other hand, you'll have to get it down to 32º F.

  6. How do you braise meat?

    Winfried Rothermel / AP Images
    Correct! 
    Wrong! 

    Sear it, then cook it over low heat

    The cooking time varies depending on the cut of meat being cooked.

  7. If you're doubling a recipe that features alcohol, by how much should you increase the alcohol?

    AP Images
    Correct! 
    Wrong! 

    50%

    If you increase the alcohol content of a doubled recipe by more than 50%, you risk overpowering the dish with its flavor.

  8. Finally, which of these is NOT part of an egg?

    Frank May / AP Images
    Correct! 
    Wrong! 

    Golgi

    The yolk is the yellow part of the egg, the albumen is the egg white, and the chalazae are the white strands that anchor the yolk in the center of the egg.