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If You Get 7/10 On This Quiz You Are A Culinary Genius

So you think you can cook, eh?

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  1. What does sous vide mean?
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    Correct
    Incorrect
    To tenderize a tough piece of meat by marinating in vinegar
    Correct
    Incorrect
    To slowly cook something in hot oil
    Correct
    Incorrect
    To cook something in a vacuum-sealed bag in a warm water bath
    Correct
    Incorrect
    A chef's assistant in a professional kitchen
    Correct!
    Wrong!

    Sous vide means to cook something in a vacuum-sealed bag in a warm-water bath.

    Cooking under pressure. Literally!

    Sous vide means to cook something in a vacuum-sealed bag in a warm-water bath.
  2. What does brunoise mean?
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    Correct
    Incorrect
    A classic dish made with beef
    Correct
    Incorrect
    To cut something into a long, thin strip
    Correct
    Incorrect
    To cut something into a very small dice
    Correct
    Incorrect
    To cook a tough piece of meat for a long time
    Correct!
    Wrong!

    Brunoise is cutting something into a very small dice.

    The tiniest dice you can imagine. 1/8" by 1/8", in fact.

    Brunoise is cutting something into a very small dice.
    Via Getty Images
  3. What does flambé mean?
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    Correct
    Incorrect
    To cover a food in liquor and set on fire
    Correct
    Incorrect
    To cut a piece of protein in half for even cooking
    Correct
    Incorrect
    To cook something under direct heat
    Correct
    Incorrect
    A classic French seafood stew
    Correct!
    Wrong!

    Flambé means to cover a food in liquor and set on fire.

    It's a totally lit term, am I right?

    Flambé means to cover a food in liquor and set on fire.
    Via Getty Images
  4. What is pâte à choux?
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    Correct
    Incorrect
    Seasoned raw beef usually served as an appetizer
    Correct
    Incorrect
    A type of dough used to make éclairs and cream puffs
    Correct
    Incorrect
    A savory mousse made out of duck liver
    Correct
    Incorrect
    An egg dish typically served at breakfast
    Correct!
    Wrong!

    Pâte à choux is a type of dough used to make éclairs and cream puffs.

    This light pastry dough can be used to make all kinds of treats from eclairs to fancy AF cheese puffs.

    Pâte à choux is a type of dough used to make éclairs and cream puffs.
    Via Getty Images
  5. What is crème brûlée?
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    Correct
    Incorrect
    A classic mother sauce made with cream 
    Correct
    Incorrect
    A technique used to make egg-based sauces
    Correct
    Incorrect
    A custard-based dessert topped with a layer of burnt sugar
    Correct
    Incorrect
    A cream-based egg dish served at breakfast
    Correct!
    Wrong!

    Crème brûlée is a custard-based dessert topped with a layer of burnt sugar.

    This classic French dessert is a real showstopper.

    Crème brûlée is a custard-based dessert topped with a layer of burnt sugar.
    Via Getty Images
  6. What does nappé mean?
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    Correct
    Incorrect
    When a sauce is thick enough to coat a spoon
    Correct
    Incorrect
    A dessert sauce made from fresh fruit
    Correct
    Incorrect
    A traditional seafood stew
    Correct
    Incorrect
    A type of French bread made with whole wheat flour
    Correct!
    Wrong!

    Nappé consistency is when a sauce is thick enough to coat a spoon.

    Run your finger down the back of a sauce-covered spoon. If it makes a clean line, you are at nappé consistency.

    Nappé consistency is when a sauce is thick enough to coat a spoon.
    Via Getty Images
  7. What is crème anglaise? 
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    Correct
    Incorrect
    Eggs cooked in cream
    Correct
    Incorrect
    Whipped egg yolks with Marsala wine
    Correct
    Incorrect
    An emulsion of butter and water
    Correct
    Incorrect
    A custard sauce used in desserts
    Correct!
    Wrong!

    Crème anglaise is a custard sauce used for desserts.

    It is the base for several of your favorite desserts, including ice cream!

    Crème anglaise is a custard sauce used for desserts.
    Via Getty Images
  8. What does it mean to sauté something?
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    Correct
    Incorrect
    To fry something in a small amount of fat
    Correct
    Incorrect
    To fully submerge something in hot oil
    Correct
    Incorrect
    To cook something under direct heat
    Correct
    Incorrect
    To cook in a hot pan before finishing in the oven
    Correct!
    Wrong!

    Sauté means to fry something in a small amount of fat.

    It is one of the most fundamental cooking techniques.

    Sauté means to fry something in a small amount of fat.
    Via Getty Images
  9. What is a bouquet garni?
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    Correct
    Incorrect
    A style of food service practiced at banquets
    Correct
    Incorrect
    A type of garnish made with fried herbs 
    Correct
    Incorrect
    A bundle of herbs tied together with string
    Correct
    Incorrect
    A garnish specifically used to add aroma to a dish
    Correct!
    Wrong!

    A bouquet garni is a bundle of herbs usually tied up with string.

    It is used to flavor stocks, soups, and braises.

    A bouquet garni is a bundle of herbs usually tied up with string.
    Via Getty Images
  10. What does it mean to emulsify something?
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    Correct
    Incorrect
    To combine two liquids into one such as oil and vinegar
    Correct
    Incorrect
    To reduce a sauce into a thick consistency
    Correct
    Incorrect
    To cook something in oil to infuse its flavor
    Correct
    Incorrect
    To add starch or flour to a sauce to thicken it
    Correct!
    Wrong!

    Emulsification is combining two items, such as oil and vinegar, into one.

    Egg yolks and mustard are most commonly used to emulsify sauces and vinaigrettes. This process is used to keep dressings from separating.

    Emulsification is combining two items, such as oil and vinegar, into one.
    Via Getty Images
 
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