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

It's NOT easy.

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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
    Incorrect
    To cut the legs and thighs off before roasting it
    Correct
    Incorrect
    To clean the feathers off
    Correct
    Incorrect
    To tie it together so it holds its shape
    Correct
    Incorrect
    To take the insides out before roasting it
    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.

    Trussing a chicken involves tying it together before roasting to make sure it cooks evenly and holds its shape.
    Via Getty Images
  2. Baking soda is considered a what?
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    Correct
    Incorrect
    A salt
    Correct
    Incorrect
    A stabilizer
    Correct
    Incorrect
    A leavening agent
    Correct
    Incorrect
    An emulsifier
    Correct!
    Wrong!

    Baking soda is a leavening agent.

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

    Baking soda is a leavening agent.
    Via Getty Images
  3. If a recipe tells you to scald your milk, what should you do?
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    Correct
    Incorrect
    Add it to a super hot pan
    Correct
    Incorrect
    Boil it and reduce it by half
    Correct
    Incorrect
    Heat it up to the point right before boiling
    Correct
    Incorrect
    Add sugar to it and let it sit for a few minutes
    Correct!
    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.

    Scalded milk is milk that has been heated just below a boil, then cooled.
  4. What does chiffonade mean?
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    Correct
    Incorrect
    A cook who works underneath a sous chef
    Correct
    Incorrect
    A chef who focuses on cooking fish
    Correct
    Incorrect
    To cut something into thin ribbons
    Correct
    Incorrect
    To cook something in simmering water
    Correct!
    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.

    Chiffonade is the term used for cutting things (usually herbs) into thin ribbons.
    Via Getty Images
  5. What does cooking en papillote mean?
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    Correct
    Incorrect
    To wrap something in bacon before cooking it
    Correct
    Incorrect
    To slowly cook something in simmering water
    Correct
    Incorrect
    Cooking in a pressure cooker
    Correct
    Incorrect
    To cook something in parchment paper
    Correct!
    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.

    Cooking en papillote is a method of cooking in which food (usually fish) is cooked in a parchment paper pouch.
    Via Getty Images
  6. What's the difference between broth and stock?
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    Correct
    Incorrect
    Broth is made with meat, not just bones
    Correct
    Incorrect
    Broth is cooked for a shorter amount of time
    Correct
    Incorrect
    Broth is clear, stock is cloudy
    Correct
    Incorrect
    Broth is cooked for a longer amount of time
    Correct!
    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.

    Broth is made with meat, not just bones.
    Via Getty Images
  7. Which of these is NOT a mother sauce?
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    Correct
    Incorrect
    Béchamel
    Correct
    Incorrect
    Espagnole
    Correct
    Incorrect
    Sauce Tomat
    Correct
    Incorrect
    Pesto
    Correct!
    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.

    Pesto is NOT a mother sauce.
    Via Getty Images
  8. What does it mean to macerate fruit?
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    Correct
    Incorrect
    To simmer it in simple syrup
    Correct
    Incorrect
    To cut it into tiny pieces
    Correct
    Incorrect
    To soak it in a flavorful liquid or sugar
    Correct
    Incorrect
    To mash several types of fruit together
    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.

    To macerate fruit, you simply soak it in a flavorful liquid (such as alcohol) or toss it in sugar.
    Via Getty Images
  9. Cooking veggies until soft and translucent (but not browned) is called what?
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    Correct
    Incorrect
    Braising
    Correct
    Incorrect
    Sweating
    Correct
    Incorrect
    Broiling
    Correct
    Incorrect
    Shocking
    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.

    Sweating is gently cooking vegetables in fat to soften them without browning them.
    Via Getty Images
  10. What does it mean to baste something?
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    Correct
    Incorrect
    To fully submerge something in liquid as it cooks
    Correct
    Incorrect
    To coat something with a sugary glaze
    Correct
    Incorrect
    To moisten something with fat while it cooks
    Correct
    Incorrect
    To stuff something with fat
    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.

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

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