Do You Have the Cooking Skills to Be a Chopped Champion?

By: Isadora Teich
Estimated Completion Time
3 min
Do You Have the Cooking Skills to Be a Chopped Champion?
Image: Zero Creatives/Image Source/Getty Images

About This Quiz

"Chopped" is a massive hit that puts food industry professionals under intense reality TV pressure. We all love to watch it and criticize contestants, especially when they start to fight over the ice cream machine in the dessert round, but most people definitely could not hack it in the "Chopped" kitchen. After all, unless you are the kind of cook who is ready to turn octopus, birch water, bacon and candy corn into an incredible appetizer in under 20 minutes, you will probably get chopped. And you never know who will master the basket ingredients, and who will get embarrassingly schooled by them. 

Can you take the heat? Or should you get out of the kitchen? Answer these tricky questions about cooking and baking techniques, flavor profiles, food safety and food prep, and see if you might just have what it takes to be a "Chopped" Champion. Are you a truly creative cook who knows food inside and out? Whether it's boxed mac and cheese or freshly prepared tortellini, are you ready to rock it out and make something truly interesting and delicious?  

Take on this quiz on all things cooking and food and see if you are ready to be a true "Chopped" Champion! 

What does it mean if pasta is al dente?
It's not too soft.
It's very hard.
It's spicy.
It's broken.

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Is ground meat ever safe to eat rare or medium-rare?
Never
It depends on the meat.
Except for chicken, yes
Yes

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If you want to freeze food fast, which of these kitchen appliances would you use?
Anti-griddle
Freezer
Air fryer
Oven

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Au jus is sauce served with meats and sandwiches. What is its main ingredient?
Meat drippings
Beef stock
Onions
Salt

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What types of foods would you usually blanch, or quickly boil in hot water before plunging them into ice water?
Vegetables
Fruits
Chicken
Fish

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When you brine food, what do you traditionally soak it in?
Salt water
Spring water
Wine
Orange juice

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When you cook onions on a low flame until they become sweet, soft, and dark, what are you doing to them?
Caramelizing them
Sautéing them
Browning them
Baking them

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If a piece of duck is a confit, it has been cooked in its own:
Fat
Vinegar
Beer
Salt

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Croquettes are made of breaded meat and/or vegetables. How are they traditionally cooked?
Fried
Sautéed
Barbecued
Baked

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Cured fish has been pickled, smoked or fermented for what reason?
To preserve it
To clean it
To flavor it
To make it healthy

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Which of these proteins should you never eat rare or raw?
Chicken
Lamb
Pork
Fish

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When should you use a Dutch oven?
For long slow cooking
For baking only
Just for meat
For desserts

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Who is more likely to use egg wash?
A pastry chef
A butcher
A sushi chef
A vegan chef

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What is it called when you combine two edible liquids, such as oil and vinegar, that would naturally tend to separate on their own?
Emulsify
Mix
Engastration
Heating

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When serving most meat or fish, what is it important that you do?
Remove the bones
Tenderize it
Crisp up the skin
Fry it

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When you flambé food, you pour alcohol on it while it cooks and then do what to it?
Set it on fire.
Char it.
Turn off the heat.
Salt it.

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Fondue is made of what melted food product?
Cheese
Butter
Maple syrup
Ghee

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What main purpose do most garnishes serve on a plate?
Decoration
Extra flavor
The main meal
A palate cleanser

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Which of these is an everyday example of an infusion, in which the flavors of a plant are extracted into a solvent?
Tea
Grape jelly
Everything bagels
Cheeseburgers

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What is it called when you cut vegetables into long, thin strips?
Julienne
Dicing
Mincing
Quartering

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Liquid nitrogen is used to do which of these to foods?
Flash-freeze them.
Cook them.
Soften them.
Make them poisonous.

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What is it called when you soak food in a flavored liquid for a while before you cook it?
Marinating
Juicing
Pan frying
Caramelizing

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According to which classic and influential cooking style are there five fundamental or "mother" sauces?
French
Italian
Russian
American

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What is the main difference between pan frying and deep frying?
The amount of oil
The time it takes
The oil used
Nothing

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What consistency should a well-executed puree have?
Creamy or liquid
Slippery
Grainy
Very thick

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When you reduce a liquid, you increase its flavor and thickness. How would you do this?
Simmer it.
Boil it.
Fry it.
Blend it.

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Roux are used to thicken sauces, soups and stews. They are made of a fat source and which other ingredient?
Flour
Eggs
Broccoli
Candy

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When you shuck an oyster, what are you doing to it?
Removing the meat from the shell
Chopping it up
Spicing it
Boiling it

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What goes on a charcuterie board traditionally?
Cured meat and cheese
Fruit and chocolate
Bread and dips
Cookies and milk

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If food is described as having an umami flavor, what does it taste more like?
Savory
Spicy
Sweet
Salty

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