Broth is made with meat, not just bones.
Broth ~technically~ refers to any liquid that has been cooked with meat. Stock is made with bones, not meat.
Mirepoix is made with onion, celery, and carrot.
The standard ratio is two parts onion, one part celery, and one part carrot. It's commonly used as the base for soups, stews, and braises. Learn how to make perfect mirepoix here.
There are 16 tablespoons in a cup.
So, if a recipe calls for four tablespoons, save yourself some time and use a quarter cup.
The process of baking a pie crust without filling is called blind baking.
This technique partially (or fully) cooks a pie shell before adding the filling. The step is especially important when making custard pies that have a tendency to get soggy. Learn how to blind bake pies here and never have a soggy crust again.
Gaufrette potatoes are basically waffle fries.
These fancy potato chips are a popular garnish in high-end restaurants and steak houses. Learn how to make them here.
Gelato has less fat and air than ice cream.
It's also served at a slightly warmer temperature. Learn how to make it here.
There are three teaspoons in a tablespoon.
Check out this handy chart for all your kitchen conversions.
The ratio of oil to vinegar in a classic vinaigrette is three parts oil to one part vinegar...
But you can always increase the vinegar level based on your preferences. Learn how to make a classic vinaigrette here.
What's Your Cooking IQ?
You've got the basics down, but you're not head chef material yet. Keep cooking!
You definitely have some kitchen chops, but you're no professional. Keep cooking and you'll be on your way to pro chef status in no time!
People might even confuse you for a real chef!
Well done, Chef!