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This Might Just Be The Hardest Cooking Quiz You'll Ever Take

This means that it can keep two liquids together that otherwise separate (like oil and vinegar). Honey will _help_ bring them together, but it _won't_ emulsify them.

Mustard is an emulsifier.

The quickly-cooked broth is most commonly used to cook seafood and fish, but can be used to cook vegetables and other meats as well. Learn how to make it [here](http://www.epicurious.com/recipes/food/views/court-bouillon-15210).

A court-bouillon is a broth used for poaching other foods.

Food is cooked in a parchment pouch that traps steam and concentrates flavors. Learn how to do it [here](https://www.buzzfeed.com/jesseszewczyk/healthy-dinners-cooked-parchment-paper-salmon-chicken-breast?utm_term=.ipk6k8A8Pr#.tkzGrzWzRb).

En papillote is a method of cooking in which food (usually fish) is cooked in parchment paper.

What does it mean to cook something en papillote?

The technique is most commonly used to prepare duck, but can be used to cook a variety of meats such as chicken and pork. Learn how to make duck confit [here](http://www.epicurious.com/recipes/food/views/duck-confit-102313).

Confit is a technique that involves cooking something in it's own fat.

It's a sweet-and-sour sauce that you can flavor with just about anything. Learn how to make it [here](http://www.seriouseats.com/2010/09/how-to-make-a-gastrique.html).

A gastrique is a reduction of vinegar and sugar.

They're most commonly used in breads and baked goods to add a pop of flavor. Learn more about them [here](https://www.bbcgoodfood.com/glossary/nigella-seed).

Nigella seeds are large, slightly bitter, and taste like onion.

Which of these ingredients is nigella seeds?

Thin strips of bacon or salt pork are most commonly used for barding, but any fat will work. Learn how to do it [here](https://www.leaf.tv/articles/how-to-bard-meat/).

Barding is the technique of wrapping a roast with fat to keep it moist.

It's used in many French sauces such as béarnaise and rémoulade to add a bright floral flavor.

Tarragon has long, flat leaves and a strong anise flavor.

AKA browning. Learn more about it [here](http://modernistcuisine.com/2013/03/the-maillard-reaction/).

The Maillard reaction is the reaction between sugars and proteins that occurs at high temperatures.

What's the name of the reaction that turns food golden brown?

It's ~basically~ just a french fry shape.

A batonnet is a knife cut measuring ½ inch by ½ inch by 3 inches.

You've got the basics down, but you're no Gordon Ramsay. Keep cooking and you'll be on your way!

You have some work to do

You definitely have some kitchen chops. Keep practicing and you'll be cooking up a storm in no time!

You're a good cook, but not a chef

You certainly know your stuff. Impressive!

You're a pretty good cook

You're practically a culinary genius! Well done, chef!

You totally aced it!

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This Might Just Be The Hardest Cooking Quiz You'll Ever Take

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