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This Quiz Will Tell You If You Really Know How To Cook Or Not

Let's see if watching all those Tasty videos paid off.

  1. WHAT DOES IT MEAN TO "SEAR"
    A STEAK?

    Getty Images
    Correct! 
    Wrong! 

    Searing a steak with sudden, intense heat creates a crust.

    When meat comes into contact with a hot surface, the myoglobin (which normally gives the meat its red appearance) gets oxidized and turns brown. Sugar and proteins in the meat break down, giving the steak a crispy crust.

    Via Getty Images
  2. AFTER YOUR STEAK IS COOKED, WHAT'S THE FINAL STEP BEFORE SERVING? 

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    Correct! 
    Wrong! 

    Let it be for a little bit.

    When you cook a steak, the juices inside get all reorganized. The sear keeps them in, but if you cut it before it's ready, all the juicy goodness will spill out onto your plate. Let your meat settle a couple minutes for a juicier cut and a drier plate.

    Via Getty Images
  3. WHAT SIZE PAN
    IS IDEAL FOR COOKING AN OMELET?

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    Correct! 
    Wrong! 

    A 9-inch omelette pan will do the trick.

    According to Madame Poulard, who was famous throughout France for her omelets, a two-egg omelet works best in a 9-inch pan. If it's too big, the omelet will be too thin; if it's too small, it won't cook through.

  4. WHAT TEMPERATURE SETTING IS IDEAL FOR COOKING AN OMELET?

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    Correct! 
    Wrong! 

    Medium-high

    According to French omelet master Madame Poularde, the pan should be on medium-high heat from the moment you put butter on it.

    Via Getty Images
  5. HOW CAN YOU
    FIX A SOUP AFTER ADDING TOO
    MUCH SALT?

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    Correct! 
    Wrong! 

    Just toss in some potatoes or pasta.

    Ingredients that are full of starch will help aborb the salt while the soup is cooking.

    Via Getty Images
  6. HOW DO YOU POACH AN EGG?

    Getty Images
    Correct! 
    Wrong! 

    Gently place the unshelled egg in simmering water.

    It's not easy. First you should add vinegar to your water. Then once it's at a simmering boil, you have to spin the water and gently drop the egg in. Move it around for three minutes, so it doesn't get stuck to the bottom, and boom! With luck and practice, you will have a poached egg.

    Via Getty Images
  7. WHAT'S IN HOLLANDAISE SAUCE? 

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    Correct! 
    Wrong! 

    Classic Hollandaise is made with egg yolk, butter, and lemon.

    But, like any dish, you can reinvent it and improve upon it as you like. Here is an excellent recipe, along with some great GIFs.

    Via Getty Images
  8. WHICH OF THESE IS PARSLEY?

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    Correct! 
    Wrong! 

    This one is parsley.

    Remember: Parsley is pointy. Cilantro is curvy.

    Via Getty Images
  9. HOW DO YOU
    CARAMELIZE ONIONS?

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    Correct! 
    Wrong! 

    Let your onions simmer in butter or oil for a while, then deglaze the pan and let them keep cooking.

    Onions already have sugar in them, so you don't need to add anything extra (though you can deglaze with wine or balsamic vinegar). The slow heat evaporates the water inside and caramelizes the sugars in the onion.

    Via Getty Images
  10. WHEN SHOULD PASTA BE REMOVED FROM BOILING WATER?

    Getty Images
    Correct! 
    Wrong! 

    Take it out of the water while it's still firm.

    There is not a specific time because each type of pasta is different, but you want your pasta to be "al dente." To test, fish out a bit of pasta with a fork and try it. It should be firm but not crunchy, and the color inside should be uniform.

    Via Getty Images
  11. HOW WOULD YOU MELT CHOCOLATE FOR DIPPING?

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    Correct! 
    Wrong! 

    Melt chocolate in a double boiler.

    Instead of exposing your chocolate to the direct heat of the flame, a double boiler allows it to receive heat in a more controlled and uniform way. It's the perfect method for melting chocolate.

    Via Wikicommons
  12. HOW MANY GRAMS ARE IN AN OUNCE?

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    Correct! 
    Wrong! 

    An ounce is about 28.3 grams.

    Although most of the world uses the metric system, many recipes come from England and the US, which still use the imperial system. Some conversion may be required, depending on where your recipe is from.

    Via Getty Images
  13. WHICH OF
    THESE HAS BEEN
    JULIENNED?

    Getty Images
    Correct! 
    Wrong! 

    You're looking for long, thin strips.

    The origins of this cut is the stuff of legends, with some claiming that it was invented by a chef named Jean Julienne.

    Via Wikicommons

This post was translated from Spanish.

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