Quiz

BuzzFeed Staff

Food

Could You Pass A Basic Culinary School Test?

Super tiny! (About 1 to 2 millimeters on each side.) Learn how to do it [here](https://www.youtube.com/watch?v=t40KwMxKYxw).

A brunoise is a very small dice.

It's a term used to describe the texture of sauces that are thick, but not super thick. Learn more about it [here](https://ethnicspoon.com/nappe-consistency-the-perfect-texture/).

A nappé sauce will coat the back of a spoon.

A vinaigrette is a perfect example — oil and vinegar is held together with mustard (an emulsifier). Learn more about it [here](https://www.thespruce.com/what-is-an-emulsion-995655).

To emulsify something is to combine two things that don't normally want to stay together.

The fat can be bacon, fatback, or any other thinly sliced fat. Learn how to do it [here](https://www.youtube.com/watch?v=PUHkLmaE_-I).

Barding is a term used to describe covering a roast in fat to keep it moist and give it flavor.

See a complete guide of culinary measurements [here](https://www.thespruce.com/cooking-conversion-chart-995828).

There are 3 teaspoons in a tablespoon.

There are 16 cups in a gallon.

Learn how to do it [here](https://www.youtube.com/watch?v=sYtlIH-YZL4).

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

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.

This helps brown items quickly and can sometimes speed up the cooking process. Read more about the differences [here](https://www.chowhound.com/food-news/176267/whats-the-difference-between-a-conventional-and-a-convection-oven-2/).

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

What's the difference between a convection oven and a conventional oven?

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](https://www.tasteofhome.com/article/learning-how-to-make-meringue-we-reveal-our-secrets/).

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

Sorry, chef, but you didn't pass this time. Study up on your cooking terms and you should be good to go next time!

You didn't pass the test.

But who cares — C's get (culinary) degrees! Great work, chef!

You barely passed the test.

Great work, chef! Have you considered going to culinary school?

You passed the test!

Wait, did you actually go to culinary school? Great work, chef!

You aced the test!

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Could You Pass A Basic Culinary School Test?

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