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Updated on Jul 9, 2019. Posted on Jan 31, 2018

Could You Pass A Basic Culinary School Test?

Thyme to put your skills to the test.

  1. Which of these knife cuts is a brunoise?

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    Correct! 
    Wrong! 

    A brunoise is a very small dice.

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

    Via Getty Images
  2. A sauce that is nappé will do what?

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    Correct! 
    Wrong! 

    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.

    Via Getty Images
  3. What does it mean to emulsify something?

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    Correct! 
    Wrong! 

    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.

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  4. What does barding mean?

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    Correct! 
    Wrong! 

    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.

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  5. How many teaspoons are in a tablespoon?

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    Correct! 
    Wrong! 

    There are 3 teaspoons in a tablespoon.

    See a complete guide of culinary measurements here.

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  6. How many cups are in a gallon?

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    Correct! 
    Wrong! 

    There are 16 cups in a gallon.

    See a complete guide of culinary measurements here.

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  7. Which of these knife cuts is a julienne?

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    Correct! 
    Wrong! 

    A julienne is a long matchstick that's about 1 to 2 inches long.

    Learn how to do it here.

    Via Getty Images
  8. Which of these tools is a mandoline?

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    Correct! 
    Wrong! 

    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).

    Via Getty Images
  9. What's the difference between a convection oven and a conventional oven?

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    Correct! 
    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.

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  10. What is the main ingredient in meringue?

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    Correct! 
    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.

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