Quiz

BuzzFeed Staff

Food

Not everyone has what it takes to be a chef.

Would You Survive Culinary School?

The five mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. They are the building blocks of many classic dishes and are one of the first things you learn in culinary school. Chimichurri is a pesto-like sauce that is typically served with grilled meat.

Chimichurri is not considered a mother sauce.

Which of these is not considered a mother sauce?

Roux (pronounced ROO) is a cooked mixture of flour and butter used to thicken soups, stews, and braises. Learn how to make it [here](http://www.foodnetwork.com/videos/how-to-make-a-roux-0154956).

Roux is typically made with flour and butter.

Roux is typically made with flour and what?

This method of preparing a tomato is typically used for bruschetta. Learn how to make tomato concasse [here](https://www.thespruce.com/how-to-make-tomato-concasse-996208).

Tomato concasse refers to a tomato that has been peeled, seeded, and chopped.

Learning how to properly cook meat is one of the most important things you learn in culinary school. Learn the internal cooking temperature of other items [here](https://www.foodsafety.gov/keep/charts/mintemp.html8).

The recommended internal temperature‎ for cooking poultry is 165°.

What temperature should poultry be cooked to?

These ovens cook food faster and more evenly. Learn more about cooking in convection ovens [here](http://www.thekitchn.com/whats-a-convection-oven-and-when-do-i-use-it-appliance-guides-from-the-kitchen-216549).

A convection oven is an oven that circulates heat with a fan.

It is usually used to cut basil and other flat herbs. Learn how to execute the technique [here](http://thepioneerwoman.com/cooking/how-tochiffonade-basil/).

Chiffonade is a technique used to cut leafy vegetables into thin ribbons.

Scalding milk is a common technique used to make yeast breads lighter. This technique deactivates the protein in milk that can prevent bread from rising.

Scalding is when you bring a liquid to a temperature just below the boiling point.

It is a very flavorful sauce that can be served by itself or used as the base for others. Learn how to make it [here](https://www.thespruce.com/classic-demi-glace-996092).

Demi-glace is stock that has been reduced until concentrated.

Sounds like a lot of oil, right? Learn how to make it [here](http://www.thekitchn.com/how-to-make-a-basic-vinaigrette-226699).

The classic vinaigrette ratio is three parts oil to one part vinegar.

What is the classic oil-to-vinegar ratio when making a vinaigrette?

It is one of the most difficult techniques you learn in culinary school. Learn how to make the crystal clear soup [here](http://www.saveur.com/gallery/how-to-make-consomme).

A consommé is a type of clarified soup.

You know the basics, but you are not ready to graduate. Keep studying your mother sauces and you will be graduating in no time!

You are not ready to graduate.

Chop, chop! You have some studying to do!

You can graduate if you get to studying!

You certainly won't graduate with a 4.0, but you can fake it 'til you make it. You know what they say: C's get degrees.

You can scrape by.

Not only can you graduate culinary school, you can graduate with a damn 4.0! Well done, Chef!

You can graduate top of your class!

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Would You Survive Culinary School?

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