Quiz

BuzzFeed Staff

Food

Not everyone has what it takes to cook with the pros.

Could You Survive Working In A Professional Kitchen?

<p>For each question, imagine you're working in a restaurant. What would you do in the situation? Pick the best answer to see if you have what it takes to cook with the pros.</p>

The term is most commonly used with pies (because everyone knows pie is better with ice cream), but can be applied to any dessert.

À la mode refers to a dessert served with ice cream.

Someone ordered their dessert à la mode. What do you do?

Check out [this](https://www.cooksillustrated.com/how_tos/5546-serving-temperatures-for-meat) helpful temperature guide for cooking proteins and never overcook a steak again.

Medium-rare steak is cooked between 125° and 130° F.

Someone ordered a medium-rare steak. What temperature do you cook it to?

They're perfect for browning steaks, toasting bread, and melting cheese.

A salamander is another name for an overhead broiler.

You were told to put something in the salamander. Where do you put it?

It's a difficult technique to master, but the crystal-clear stock (AKA a consommé) is a common component in many fine dining restaurants. Learn how to do it [here](http://www.culinaryone.com/how-to-clarify-broth/).

Clarifying a stock is the act of making it completely clear.

Your boss asked you to clarify a stock. What do you do?

The mixture is often used to season chicken, fish, and a variety of classic French dishes. Learn how to make the flavorful herb blend [here](https://www.chowhound.com/recipes/fines-herbes-10580).

Fines herbes is a mixture of finely chopped parsley, chives, tarragon, chervil, and ~sometimes~ thyme.

One of the entrées is finished with fines herbes. Which of these should you NOT use?

The name comes from how many of the pan can fit into a full-sized hotel pan (in this case, six). See all the different sizes [here](https://www.katom.com/cat/hotel-pans-food-pans/guide-steam-table-pan-sizes.html).

A sixth pan refers to a metal storage container that is commonly used in steam tables.

Your boss asks for a sixth pan. What do you bring them? 

It's flexible blade allows it to easily work around bones without breaking or chipping.

A boning knife is a knife used to separate meat from bones.

Your boss asks you to bring them a boning knife. What do you bring them?

So, if your boss asks you to brunoise some carrots, get ready to dice! See how it's done [here](https://www.youtube.com/watch?v=PemR7OvwilM).

A brunoise is a finely diced vegetable (the _smallest_ dice you can imagine).

Your boss asks you to brunoise a bunch of carrots. What do you do to them?

It's called romanesco broccoli, Roman cauliflower, or just romanesco for short. Learn how to cook with it [here](http://www.bonappetit.com/test-kitchen/ingredients/article/from-the-market-romanesco).

Romanesco is basically a cross between cauliflower and broccoli.

Your boss tells you to bring them romanesco. What do you bring them?

If you put a hot soup straight into the fridge (like you would do at home), you risk getting a fine from the health inspector.

To quickly cool something off in a restaurant, you must use an ice paddle (AKA an ice wand).

You have leftover soup you want to save for the next day. What do you do with it?

You've got the basics down, but you're not quite ready to cook with the pros. Keep cooking and you'll be on your way!

You definitely have some work to do before cooking with the pros

You definitely have some kitchen chops. Keep practicing and you'll be cooking with the pros in no time!

You're a good cook, but you're not quite ready to cook with the pros

You're not perfect, but you're definitely ready for your first cooking job.

You'd do great in a professional kitchen

You would SLAY in a professional kitchen

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Could You Survive Working In A Professional Kitchen?

Cooking in a professional kitchen is NOT for everyone. There's the screaming chefs, the crazy kitchen lingo, and you're expected to know a lot about cooking.

Could You Survive Working In A Professional Kitchen?

Cooking in a professional kitchen is NOT for everyone. There's the screaming chefs, the crazy kitchen lingo, and you're expected to know a lot about cooking.

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