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Could You Pass A Basic Culinary School Test?

Thyme to put your skills to the test.

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  1. Which of these knife cuts is a brunoise?
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    A brunoise is a very small dice.

    Super tiny! (About 1 to 2 millimeters on each side.) Learn how to do it here.

    A brunoise is a very small dice.
    Via Getty Images
  2. A sauce that is nappé will do what?
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    Coat the back of a spoon
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    Separate into two distinct layers (like oil and vinegar)
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    Become sticky like a caramel sauce when cooled
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    Completely solidify when cooled
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    A nappé sauce will coat the back of a spoon.

    It's a term used to describe the texture of sauces that are thick, but not super thick. Learn more about it here.

    A nappé sauce will coat the back of a spoon.
    Via Getty Images
  3. What does it mean to emulsify something?
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    To completely purée solids into a sauce
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    To reduce it into a sticky syrup
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    To add hot stock to a thick sauce to thin it out
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    To combine two things that don't normally mix (like oil and vinegar)
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    To emulsify something is to combine two things that don't normally want to stay together.

    A vinaigrette is a perfect example — oil and vinegar is held together with mustard (an emulsifier). Learn more about it here.

    To emulsify something is to combine two things that don't normally want to stay together.
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  4. What does barding mean?
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    To place fat (like bacon) over meat as it cooks
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    To add cold butter to a sauce
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    To tie the legs of a roasted chicken together
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    To quickly cook vegetables in boiling water
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    Barding is a term used to describe covering a roast in fat to keep it moist and give it flavor.

    The fat can be bacon, fatback, or any other thinly sliced fat. Learn how to do it here.

    Barding is a term used to describe covering a roast in fat to keep it moist and give it flavor.
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  5. How many teaspoons are in a tablespoon?
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    2 teaspoons
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    3 teaspoons
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    4 teaspoons
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    5 teaspoons
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    There are 3 teaspoons in a tablespoon.

    See a complete guide of culinary measurements here.

    There are 3 teaspoons in a tablespoon.
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  6. How many cups are in a gallon?
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    4 cups
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    8 cups
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    12 cups
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    16 cups
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    There are 16 cups in a gallon.

    See a complete guide of culinary measurements here.

    There are 16 cups in a gallon.
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  7. Which of these knife cuts is a julienne?
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    Correct!
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    A julienne is a long matchstick that's about 1 to 2 inches long.

    Learn how to do it here.

    A julienne is a long matchstick that's about 1 to 2 inches long.
    Via Getty Images
  8. Which of these tools is a mandoline?
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    A mandoline is a tool used to thinly (and evenly) slice things.

    It's especially helpful when trying to make potato chips or thin garnishes (like sliced radishes).

    A mandoline is a tool used to thinly (and evenly) slice things.
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  9. What's the difference between a convection oven and a conventional oven?
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    Convection ovens heat from the top, convention ovens heat from the bottom
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    Convection ovens have a fan in them that circulates the air
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    Convection ovens are electric powered, convention are gas powered
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    There is no difference
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    Wrong!

    Convection ovens have a fan that circulates the air; convention ovens do not.

    This helps brown items quickly and can sometimes speed up the cooking process. Read more about the differences here.

    Convection ovens have a fan that circulates the air; convention ovens do not.
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  10. What is the main ingredient in meringue?
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    Egg whites
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    Powdered sugar
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    AP flour
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    Almond meal
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    Wrong!

    A meringue is a mixture of beaten egg whites and sugar.

    It's used as an ingredient (to make things lighter) and is also a confection eaten on its own (such as in baked meringue cookies). Learn how to make it here.

    A meringue is a mixture of beaten egg whites and sugar.
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