Quiz: The Cooking Techniques Quiz
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The Cooking Techniques Quiz
By: Staff
Image: refer to hsw

About This Quiz

Are you destined for "Top Chef" or more suited for "Worst Cooks in America?"

Some people eat to live, while others live to eat. If you fall into the latter category, it's likely that you view cooking as an art, not as a chore. Perhaps you're a cooking novice, but have binged every episode of "Iron Chef." Or maybe, you're pulling a "Julie & Julia" and are in the midst of cooking every recipe in "Mastering the Art of French Cooking." It's possible that you fall somewhere in between interest and obsession, and are simply interested in making a perfect filet mignon.

If you want to know how far along you are in the world of cooking techniques and lingo, take this quiz to find out!

Do you know the subtle difference between baking and roasting? What about the different ways to cure meat? Do you know what a honing steel is and how you use it? 

If you're sure you know the ingredients of a mirepoix (as opposed to a sofrito), and can list the steps needed to properly bread a chicken cutlet, you'll pass this quiz with the ease of a Granton blade cutting through a raw potato. On your mark, get set, bake! 

1 of 30
What is the technique for removing the browned bits from a pan to flavor sauces, soups and gravies?
2 of 30
The soaking of a fruit in a liquid so it penetrates the fruit is called:
3 of 30
Which of these cooking methods does not involve hot oil or fat?
5 of 30
Which of these foods might you poach in white wine?
6 of 30
What is the technique called when you plunge food into ice water as soon you remove it from cooking liquid?
7 of 30
True or false: Sweating and steaming are same method of cooking.
8 of 30
True or false: There is no difference between blanching and parboiling.
9 of 30
What do you call it when something is cooked and preserved in its own fat?
11 of 30
What direction does the heat source come from when you broil foods?
13 of 30
Combination cooking uses what two cooking techniques?
14 of 30
True or false: Searing meat before cooking it seals in the moisture, resulting in a juicier finished dish.
15 of 30
To bard a roast means to do what to it?
17 of 30
In what cooking method do you first brown food (usually meat or vegetables) in fat, then cook it in a small amount of liquid over low heat for a long time?
19 of 30
True or false: Ceviche "cooks" fish and seafood in an acidic citrus marinade rather than over heat.
21 of 30
What type of knife should you use to dice carrots?
22 of 30
What purpose do the oval-shaped depressions on a Granton blade serve?
24 of 30
True or false: A brine is a strong solution of water and salt used for pickling, preserving and tenderizing foods.
26 of 30
True or false: Clarified butter has a higher smoke point than regular butter.
27 of 30
True or false: To flambe means to ignite a sauce or other liquid so that it flames.
28 of 30
True or false: You can deglaze a hot pan by adding water, stock or wine.
30 of 30
If you like your pasta prepared al dente, how do you like it?
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