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Updated on Feb 4, 2020. Posted on Jun 24, 2017

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

So you think you know how to cook, eh?

  1. Which of these is an emulsifier?

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    Correct! 
    Wrong! 

    Mustard is an emulsifier.

    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.

    Via Getty Images
  2. What is a court-bouillion?

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    Correct! 
    Wrong! 

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

    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.

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

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    Correct! 
    Wrong! 

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

    Food is cooked in a parchment pouch that traps steam and concentrates flavors. Learn how to do it here.

    Via Getty Images
  4. What does confit mean?

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    Correct! 
    Wrong! 

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

    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.

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  5. What is a gastrique?

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    Correct! 
    Wrong! 

    A gastrique is a reduction of vinegar and sugar.

    It's a sweet-and-sour sauce that you can flavor with just about anything. Learn how to make it here.

    Via Instagram: @www.instagram.com/618restaurant
  6. Which of these ingredients is nigella seeds?

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    Correct! 
    Wrong! 

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

    They're most commonly used in breads and baked goods to add a pop of flavor. Learn more about them here.

    Via Getty Images
  7. Barding refers to what?

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    Correct! 
    Wrong! 

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

    Thin strips of bacon or salt pork are most commonly used for barding, but any fat will work. Learn how to do it here.

    Via Instagram: @www.instagram.com/mr_teabo
  8. Which of these herbs is tarragon?

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    Correct! 
    Wrong! 

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

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

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

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    Correct! 
    Wrong! 

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

    AKA browning. Learn more about it here.

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  10. Which of these is a batonnet cut?

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    Correct! 
    Wrong! 

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

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

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