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

Could You Graduate Culinary School?

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

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](https://www.thespruce.com/how-to-truss-a-chicken-995373).

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

This means it helps baked goods rise and expand when baking. Learn more about leavening agents [here](https://www.thespruce.com/main-types-of-leavening-agents-and-how-they-work-4125705).

Baking soda is a leavening agent.

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](http://allrecipes.com/video/140/how-to-scald-milk/).

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

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

You just roll 'em up like a cigar and slice them into thin strips. Learn how to do it [here](http://thepioneerwoman.com/cooking/how-tochiffonade-basil/).

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

This way, the steam gently cooks the food and concentrates all of the flavors like a sauna. Learn how to do it [here](https://www.buzzfeed.com/jesseszewczyk/healthy-dinners-cooked-parchment-paper-salmon-chicken-breast?utm_term=.ipk6k8A8Pr#.tkzGrzWzRb).

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

Broth refers to any liquid that has been cooked with meat ― stock is only made with bones. Learn how to make it [here](http://www.goodhousekeeping.com/food-recipes/cooking/tips/g2028/homemade-chicken-broth/).

Broth is made with meat, not just bones.

What's the difference between broth and stock?

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](http://www.thekitchn.com/do-you-know-your-french-mother-sauces-211794).

Pesto is NOT a mother sauce.

The fruit will soften, the color will brighten, and the flavor will intensify. Learn how to do it [here](https://www.smartsavvyliving.com/how-to-macerate-fruit-with-sugar/).

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

Onions are the most common item to sweat to get rid of their sharp raw flavor. Learn how to do it [here](https://cooking.stackexchange.com/questions/3613/how-do-i-sweat-onions).

Sweating is gently cooking vegetables in fat to soften them _without_ browning them.

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

That way, your roasts can get a dark brown exterior yet remain moist. Learn how to do it [here](http://www.thekitchn.com/technique-how-to-baste-106751).

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

You know the basics, but you're not ready for culinary school. Keep studying and you'll be enrolling in no time!

You're not quite ready for culinary school

You won't graduate with a 4.0 GPA, but you'll survive culinary school no problem.

You'll scrape by

You have the skills to cook your way through the program, and they will only get better! Well done, chef!

You'll graduate culinary school

Not only could you graduate culinary school, you would graduate with a 4.0 GPA! Well done, chef!

You'll graduate at the top of your class

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

Culinary school isn't for everyone.

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

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

Culinary school isn't for everyone.

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

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