If You Can Pass This Cooking Quiz You Are Probably A Chef!
What do julienne cuts look like?
Bouillabaisse is a French term for which type of stew?
When you cook your pasta al dente, what should the texture be?
- Soft and moist
- Crispy and crunchy
- Firm yet tender
Foods that are poached are cooked with what?
What is the name of the person who makes sauces in a professional kitchen?
- Sous chef
How should steak tartare be cooked?
- Well done
Which of the following foods is NOT banned in the United States?
- Unpasteurized milk
- Casu marzu
- Foie gras
Which of the following is an ingredient found in many Indian dishes?
- Salt pork
- Beef liver
Whipping egg whites will result in what?
- Whipped cream
What is an airline breast of chicken?
- A chicken breast with the first wing bone still attached
- A butterflied chicken breast
- A deboned chicken breast with the skin still on
What is beurre blanc?
- A butter sauce made from shallots, butter and white wine
- A butter sauce made with vinegar, butter and lemon juice
- A butter sauce made with flour and butter
What are sweetbreads?
- The thymus gland of an animal
- The intestines of an animal
- The stomach of an animal
When you coat a food in flour and breadcrumbs before frying, it is called:
What are canapés?
- Savory dessert pastries
- Meat and cheese trays
- Small open-faced sandwiches
A classic bisque soup contains rice and what type of protein?
Coq au Vin is a classic French dish with what as the main ingredient?
Surf 'n turf typically refers to which food combination?
- Meat and seafood
- Seafood and salad
- Seafood and dessert
What type of cookware is stir fry traditionally cooked in?
- Rice cooker
- Sauce pan
Which type of dessert is a springform pan typically used to make?
- Bundt cake
- Angel food cake
This type of cookware is ideal for melting chocolate, making custard and making Hollandaise sauce:
- Double boiler
- Sauce pan
- Sauté pan
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The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance. ''When you analyze cooking there are many techniques that must be mastered, and some are really boring,'' said Michele Urvater, coauthor of ''Cooking the Nouvelle Cuisine in America.'' ''For example, reducing a stock - constantly skimming and transferring it to small pots. That gives you a purity which maybe 99 percent of the people won't notice, but the best student does, and he cares.''