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I'm Genuinely Curious If Your Basic Knowledge In The Kitchen Is Enough To Be A Professional Chef

Do You Have More Kitchen Smarts Than A Professional Chef?

This 11 Question First Year Culinary School Test Will Determine If You Have What It Takes To Be A Professional Chef

High oleic oils have the highest smoke points, due to their low water content and high percentage of mono-saturated fats.

Canola Oil!

Salmon is a round fish, meaning its blood line runs down the spinal collagen and separates the two fillets, and it has one eye on each side of its head. Flat fish have four fillets, two top and two bottom, separated by a flat spine and bones. Both eyes are on the same side of its head!

Salmon!

Traditional Mirepoix is composed of 50% Onion, 25% Carrot, and 25% Celery. If you switch the carrot for green pepper, you have the Trinity. The Trinity is used mostly in Cajun Creole and Southern cooking. Mushrooms are typically added to the Mirepoix when making a Fumet, or a vegetable stock.

Carrots, Celery, and Onion!

Which three ingredients compose traditional Mirepoix?

Chicken stock should cook for 4-6 hours to extract the flavor from the bones and develop a nice color. Vegetable stock cooks for 30 minutes to 1 hour because the vegetables are far more tender than bone. Veal or beef stock cooks from 10 to 12 or more hours, because their bones are so big!

4-6 Hours!

White truffles are so rare, some cost hundreds of thousands of dollars per pound! Black summer truffles typically cost around $50 per oz. Chocolate truffles are absolutely the cheapest, but were traditionally modeled to mirror the look of a black truffle.

White Truffles!

Pink Peppercorns are technically a berry! They are the berry from the Brazilian Pepper Tree and the Peruvian Pepper Tree!

Pink Peppercorn!

Which peppercorn isn't a true peppercorn?

Dijon is an emulsifier used in sauces such as mayonnaise, salad dressings, and vinaigrettes. Other mustards can be used as well, but Dijon has the most neutral flavor. Other emulsifiers include egg yolk and agar.

Dijon Mustard!

As a general rule, you always want to start cooking in a hot pan with hot fat. This will develop good color and crust on whatever you're cooking. As always, there are exceptions to the rule, such as sweating onion or rendering fat from a duck breast.

Hot, hot, hot!

Should you start cooking in a hot pan or a cold pan?

A roux is made of equal parts fat and flour. The darker the roux, the less thickening power it has!

Equal parts!

A traditional paper toque given to culinary students has 52 pleats, and each pleat is said to represent one way to cook an egg! Many believe that this is no longer true due to modern culinary development, but when the Toque was first invented by Chef Careme, the 52 pleats were considered accurate.

Number of ways to cook an egg!

What is represented by the number of pleats on a traditional Toque (chef hat)?

Auguste Escoffier developed the Hierarchy of the Kitchen based on the levels of authority in the Military. The top of the Hierarchy is the Executive Chef, and goes all the way down to the Commis, or prep cook.

The Military!

The hierarchy of a professional kitchen is modeled after...

Oh no! It looks like you left school a little early and didn't make it to the end of the year. You're doing well as a prep cook, but need to study if you want to make it onto a station. Time to go back to the basics and brush up on your stuff, practice makes perfect!

Commis!

Congrats, you've mastered your tools and didn't burn down the campus. You can work your station, but haven't quite taken on the whole kitchen. Just one more year will give you the knowledge you need to go out into the world.

Chef de Partie!

Incredible! You're good enough to finish school and land a Sous Chef position right after graduation! You clearly know your stuff and will be running the place in no time. Yes, Chef!

Sous Chef!

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I'm Genuinely Curious If Your Basic Knowledge In The Kitchen Is Enough To Be A Professional Chef

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