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Updated on Nov 15, 2019. Posted on Oct 28, 2017

Let's Find Out How You'd Do In Culinary School

It's NOT easy.

Culinary school isn't for everyone.

Fox

It's pretty darn difficult, and the amount of food knowledge you must have to pass your classes is insane.

So, do you think you could graduate? Pick the best answers to find out!

  1. What does it mean to truss a chicken?

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    Correct! 
    Wrong! 

    Trussing a chicken involves tying it together before roasting to make sure it cooks evenly and holds its shape.

    It's an important step of the cooking process and makes sure your thighs, wings, and breasts all cook evenly. Learn how to do it here.

    Via Getty Images
  2. Baking soda is considered a what?

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    Wrong! 

    Baking soda is a leavening agent.

    This means it helps baked goods rise and expand when baking. Learn more about leavening agents here.

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  3. If a recipe tells you to scald your milk, what should you do?

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    Wrong! 

    Scalded milk is milk that has been heated just below a boil, then cooled.

    Traditional wisdom states that it makes yeast breads lighter ― and it's also a quick way to dissolve sugar or butter in milk. Learn how to do it here.

  4. What does chiffonade mean?

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    Wrong! 

    Chiffonade is the term used for cutting things (usually herbs) into thin ribbons.

    You just roll 'em up like a cigar and slice them into thin strips. Learn how to do it here.

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  5. What does cooking en papillote mean?

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    Wrong! 

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

    This way, the steam gently cooks the food and concentrates all of the flavors like a sauna. Learn how to do it here.

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  6. What's the difference between broth and stock?

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    Wrong! 

    Broth is made with meat, not just bones.

    Broth refers to any liquid that has been cooked with meat ― stock is only made with bones. Learn how to make it here.

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  7. Which of these is NOT a mother sauce?

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    Wrong! 

    Pesto is NOT a mother sauce.

    The five mother sauces are béchamel, velouté, espagnole, hollandaise, and sauce tomat (AKA tomato sauce). They're the building blocks of cooking and can be used in an endless amount of applications. Although pesto is a classic, it's NOT a mother sauce. Learn more about them here.

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  8. What does it mean to macerate fruit?

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    Correct! 
    Wrong! 

    To macerate fruit, you simply soak it in a flavorful liquid (such as alcohol) or toss it in sugar.

    The fruit will soften, the color will brighten, and the flavor will intensify. Learn how to do it here.

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  9. Cooking veggies until soft and translucent (but not browned) is called what?

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    Correct! 
    Wrong! 

    Sweating is gently cooking vegetables in fat to soften them without browning them.

    Onions are the most common item to sweat to get rid of their sharp raw flavor. Learn how to do it here.

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  10. What does it mean to baste something?

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    Correct! 
    Wrong! 

    Basting is the act of spooning hot fat and pan drippings over a roast as it cooks.

    That way, your roasts can get a dark brown exterior yet remain moist. Learn how to do it here.

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