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If You Get More Than 9/12 On This Quiz, You Should Seriously Consider Going To Culinary School

Are you a star chef in the making?

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  1. If you "braise" a meat, what are you doing to it?
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    Correct
    Incorrect
    Cooking it in a pan at a high heat
    Correct
    Incorrect
    Immersing it completely in stock or liquid while cooking
    Correct
    Incorrect
    Searing it and then partially covering it in liquid while cooking
    Correct
    Incorrect
    Shallow frying it in lots of oil, and then finishing in the oven
    Correct!
    Wrong!

    Braising involves searing or browning meat, before adding it into a covered pot with liquid and cooking it on a low temperature. Unlike a stew, the meat isn't totally immersed in liquid.

  2. Which of these textures best describes "al dente" pasta?
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    Correct
    Incorrect
    Soft
    Correct
    Incorrect
    Firm
    Correct
    Incorrect
    Crunchy
    Correct!
    Wrong!

    Al dente pasta should be firm to the tooth.

  3. Which of these would you leaven a quick bread with?
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    Correct
    Incorrect
    Yeast
    Correct
    Incorrect
    Baking powder
    Correct
    Incorrect
    Beer
    Correct!
    Wrong!

    Quick breads use baking powder or baking soda as a leavening agent.

  4. Which of these herbs is commonly used in a béarnaise sauce?
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    Correct
    Incorrect
    Thyme
    Thyme
    Correct
    Incorrect
    Tarragon
    Tarragon
    Correct
    Incorrect
    Parsley
    Parsley
    Correct
    Incorrect
    Oregano
    Via Getty Images
    Oregano
    Via Getty Images
    Correct!
    Wrong!

    Tarragon is a key ingredient in a bérnaise sauce.

  5. What is the “cut-in” method?
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    Correct
    Incorrect
    Adding shortening to dry ingredients
    Correct
    Incorrect
    Adding all the ingredients together at once
    Correct
    Incorrect
    Mixing shortening and sugar, and then adding dry ingredients
    Correct
    Incorrect
    Melting shortening and then folding it into the rest of the mixture
  6. Which of these would NOT be described as a palate cleanser?
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    Correct
    Incorrect
    Sorbet
    Sorbet
    Correct
    Incorrect
    Bread
    Bread
    Correct
    Incorrect
    Apple slices
    Apple slices
    Correct
    Incorrect
    `Cheese
    Via Getty Images
    `Cheese
    Via Getty Images
    Correct!
    Wrong!

    Palate cleansers are usually used between wine and cheese tasting, so cheese is the only one here that wouldn't be a palate cleanser.

  7. Which of these describes vegetables that are julienned?
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    Correct
    Incorrect
    Cut into long, thin strips
    Correct
    Incorrect
    Cut into small squares
    Correct
    Incorrect
    Cut into thin, almost translucent circular slices
    Correct
    Incorrect
    Cut into thick wedges
    Correct!
    Wrong!

    Julienned vegetables are cut into long, thin strips.

  8. If you are macerating fruit, what are you doing to it?
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    Correct
    Incorrect
    Coating it in icing sugar
    Correct
    Incorrect
    Stirring it continuously over a high heat
    Correct
    Incorrect
    Steeping it in liquid
    Correct
    Incorrect
    Putting it under a grill until it begins to caramelise
    Correct!
    Wrong!

    Macerating is kind of similar to marinating, in that you steep it in liquid, which will soften the fruit and help the fruit to absorb the flavour of the liquid (e.g. a liqueur).

  9. What does it mean to “sweat” a food, e.g. onions?
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    Correct
    Incorrect
    Cook on a high heat until browned
    Correct
    Incorrect
    Fry in large amounts of oil until crisp around the edges
    Correct
    Incorrect
    Gently cook until translucent
    Correct!
    Wrong!

    Sweating onions involves gently cooking them and frequently stirring them until they are soft and translucent.

  10. How would you cook tempura prawns?
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    Correct
    Incorrect
    Deep fry
    Correct
    Incorrect
    Shallow fry
    Correct
    Incorrect
    Cook in oven
    Correct!
    Wrong!

    Tempura prawns are deep fried.

  11. If a recipe calls for “½ cup butter, melted”, how do you prepare that?
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    Correct
    Incorrect
    Melt butter and pour the melted butter into ½ cup
    Correct
    Incorrect
    Get ½ cup of solid butter and then melt it
    Correct!
    Wrong!

    You'd need to measure out ½ cup of butter, and then melt it.

  12. Which of these is a key ingredient in crème anglaise?
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    Correct
    Incorrect
    Egg yolks
    Egg yolks
    Correct
    Incorrect
    Gelatin
    Gelatin
    Correct
    Incorrect
    Flour
    Flour
    Correct
    Incorrect
    Liqueur
    Via Getty Images
    Liqueur
    Via Getty Images
    Correct!
    Wrong!

    The main ingredients are cream, sugar, egg yolks, and usually vanilla extract.

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