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Updated on Mar 15, 2020. Posted on Apr 21, 2018

Only Kitchen Pros Will Ace This Culinary Quiz

Put your skills to the test.

  1. How many teaspoons are in a tablespoon?

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    Correct! 
    Wrong! 

    There are three teaspoons in a tablespoon.

    You can see a handy chart of all your cooking conversion needs here.

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  2. Which of these ingredients is not typically in mirepoix?

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    Correct! 
    Wrong! 

    Garlic is not typically in mirepoix.

    Mirepoix is made with 50% onions, 25% carrots, and 25% celery. Learn more about it here.

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  3. Cornstarch mixed with a little bit of water is called what?

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    Correct! 
    Wrong! 

    Cornstarch mixed with a little bit of water is called a slurry.

    It prevents the cornstarch from clumping up when added to something hot (like a sauce). Learn more about it here.

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  4. Mixing fat into flour when making pie crust is called what?

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    Correct! 
    Wrong! 

    Mixing butter into flour using either two knives or a pastry cutter is called cutting it.

    This prevents the butter from completely incorporating/melting and makes the crust nice and flaky. Learn more about it here.

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  5. To chop food, such as garlic, into very small pieces is called what?

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    Correct! 
    Wrong! 

    Mincing is a knife cut much smaller (and more inconsistent) than a dice.

    It's commonly used for garlic, as you don't typically want large pieces in your dish. Learn how to do it here.

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  6. If a recipe tells you to cream butter and sugar together, what should you do?

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    Correct! 
    Wrong! 

    Creaming means to beat butter and sugar together until light and fluffy.

    This incorporates air into the butter — helping lighten your baked goods. Learn more about it here.

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  7. What does it mean to fold something into a mixture?

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    Correct! 
    Wrong! 

    Folding is a stirring technique used to gently incorporate a heavy ingredient into a light one (such as chocolate into whipped egg whites).

    This prevents the lighter mixture from deflating and helps keep it light. Learn more about it here.

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  8. What does it mean to braise something?

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    Correct! 
    Wrong! 

    Braising is a cooking technique where meat is slowly cooked in liquid at a low heat.

    This helps break down tough cuts of meat and results in that fall-off-the-bone texture.

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  9. What is a chinois?

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    Correct! 
    Wrong! 

    A chinois is a cone-shaped strainer.

    It's great for straining stocks and sauces — the mesh sieve is usually very fine.

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  10. What does it mean to cook something en papillote?

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    Correct! 
    Wrong! 

    Cooking en papillote means cooking in parchment paper.

    It's a classic cooking technique used to gently cook foods and steam them in a packet of flavor. Learn more about it here.

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