Think You Could Be a Chef? Take This Quiz!

By: Talin Vartanian
Estimated Completion Time
4 min
Think You Could Be a Chef? Take This Quiz!
Image: Tirachard Kumtanom/Pexels

About This Quiz

A wide variety of cooking techniques are used by chefs on a daily basis to produce high-quality, gourmet meals. Today, we're taking a look at some sauces, herbs and fun kitchen facts that will teach you some basics of cuisines and cooking!

Let's take a look at some glossary terms. Before any chef begins to cook, he or she will have everything prepped, set up and ready to go. There's a fancy term for this. A chef will also use a mixture of vegetables and seasonings to whip up a strong base for flavoring soups and stews. These include a mirepoix and the "holy trinity." The "holy trinity" refers to specific ingredients and is popular in a variety of Southern recipes.

You might also be familiar with some types of sauces, like tomato sauce, pesto sauce and Hollandaise sauce. Do you know the ingredients used to create these sauces, and do you know which classic dishes they enhance?

Do you think you love cooking enough to take this 35-question quiz? If you ever get stuck, feel free to utilize the attached hint for each question, which will guide you to the correct answer! Don't let the kitchen heat get to you - take this quiz now to see how much you know!



You'll often hear the phrase "al dente" when cooking pasta. What do you think that means?
To cook pasta so it has a slight "bite" to it
When you cook pasta until it's al dente, you're cooking it until it has a slight bite to it. If you cook the pasta past the al dente stage, you might overcook it!
To overcook pasta
To blanch pasta
To bake pasta

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What do you think the word "baste" means?
To taste the food for saltiness
To pour a sauce over the food in various stages of the cooking process
You'll often hear about cooks basting a turkey or another type of roast. This just means that they're pouring a sauce or the drippings from the roasting pan over the roast throughout the cooking process.
To season the food with salt and pepper
To chop vegetables

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The word "julienne" refers to what?
Baking an egg
Butterflying a chicken
Cutting vegetables into thin strips
When you cut vegetables into thin strips, you're cutting them into "julienne" strips. This is great for carrots and bell peppers.
Pouring a sauce over a roast

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When you submerge a cracked egg into simmering water, what are you doing?
Cooking a soft-boiled egg
Cooking a hard-boiled egg
Scrambling an egg
Poaching an egg
Poaching an egg refers to submerging a cracked egg into simmering water. Some chefs add a small amount of vinegar to the water to help "set" the egg whites.

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What is a soft-boiled egg?
A cracked egg that is pan fried
An egg that is baked
A cracked egg that is cooked in simmering water
An egg that is cooked in its shell so that its white is partially solid and the yolk is runny and soft
You'll typically see cooks and chefs cooking a soft-boiled egg in boiling water for just a few minutes. This is so the egg is mostly cooked, but the white is soft and the yolk is soft and runny.

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What is a roux?
A mixture of flour and fat
When you cook flour together with a type of fat, like oil or butter, you'll create something called a roux, which is typically a nutty brown color. A roux is used to thicken a sauce or soup, such as gumbo.
Cook eggs and peppers together
A salt and sugar mixture
Shock pasta in freezing cold water

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The "holy trinity" is made up of what?
Flour, water and sugar
Carrots, cabbage and lettuce
Onions, bell peppers and celery
Onions, bell peppers and celery make up something called "the holy trinity" of cooking. This is used quite frequently as the base for some classic Southern dishes.
Salt, pepper and paprika

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What is in a mirepoix?
Carrots, onions and celery
A mirepoix consists of onions, celery and carrots. This is great as a base for many homestyle recipes, such as chicken noodle soup.
Bowls, plates and spoons
Flour, baking soda and salt
Pasta, pasta sauce and meatballs

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What does "mise en place" mean?
To baste a roast
All of your prep work is done and ingredients are set up for cooking
Mise en place refers to having all of your ingredients prepped, measured out and set up nearby so they're ready for use. This allows for organization throughout the cooking process, without scrambling to find ingredients as you cook.
To broil a steak
To softly cook pasta noodles

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A "bouquet garni" refers to what?
Seasoning herbs with salt and pepper
To pick herbs from the garden
A bundle of herbs
A "bouquet garni" refers to herbs that are bundled together and floated in a liquid during cooking. These herbs are easily removed before serving. A bouquet garni is often used to enhance the flavor of soups, stocks and stews.
To make a decorative bouquet of herbs

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Which of these ingredients is a key component in baking fresh bread?
Cinnamon
Soy sauce
Bread crumbs
Yeast
If you're making bread from scratch, you'll need water, flour, salt and, most importantly, yeast. This allows the bread dough to increase in size, or rise.

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Which of these is NOT an herb?
Coriander
Marjoram
Fennel
Butter
Butter is not an herb, but the rest of the options in the list are! Other types of herbs include thyme, cilantro, mint and parsley.

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What is created by combining butter with other flavorful ingredients, like herbs or peppers?
Salty butter
Melted butter
Compound butter
Compound butter involves mixing butter and other flavorful ingredients, such as herbs, garlic and peppers. This enhances the base flavor of the butter and is great for soups and steaks.
Sweet butter

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When you take off the skin of an apple, you are doing what?
Paring it
To pare an apple, or another type of vegetable or fruit, means to cut off the skin or outer layer. This is often done with a paring knife.
Blanching it
Roasting it
Baking it

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Which of these oils is not great for deep frying foods?
Olive oil
Olive oil has a very low smoke point and should not be used for deep frying foods. If an oil has a low smoke point, that means it will start to break down and smoke at a lower temperature, adding an unpleasant taste to foods.
Peanut oil
Vegetable oil
Safflower oil

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If you are soaking foods in a salty solution, what are you doing?
Roasting them
Broiling them
Basting them
Brining them
Brining is a technique that involves soaking food in a salty solution. Meats are sometimes brined before they're cooked. For vegetables and fruits, brining is related to pickling.

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It's safe to eat chicken when its internal temperature reaches ______ degrees Fahrenheit?
165
You should never eat chicken that has not been cooked to 165 degrees Fahrenheit internal temperature, to ensure that no bacteria remain. Of course, it's okay to then refrigerate your cooked chicken and eat it cold!
145
150
130

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What is a demi-glace?
A runny sauce
A mixture of flour and salt
A sauce that is brown in color and rich in texture and flavor
Popular in French cooking, a demi-glace is used to enhance the richness of steaks and roasts. It should be rich brown in color, akin to melted milk chocolate.
A mixture of onions, celery and peppers

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What is the term for cooking a piece of protein in its own fat?
Brining
Confit
A confit is a piece of protein, often duck or chicken, that is slowly cooked in its own fat. You can also confit vegetables, like onions or garlic, in a flavorful oil such as olive oil or clarified butter.
Pitting
Blanch

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What's an aioli?
A garlic-based sauce that is popular in Mediterranean cuisine
A traditional Mediterranean aioli is often white or yellow in color, and is made up of garlic and olive oil. It's also similar to mayonnaise, albeit a little bit thinner. These days, an aioli can refer to any elevated mayonnaise-based sauce
A rich brown gravy
Spaghetti sauce that is seasoned with oregano
A confit of onions and apples

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What origins does a remoulade sauce have?
French
A remoulade sauce has French origins and is considered to be a "spruced up" version of aioli or mayonnaise. It's often enhanced with spices, herbs and seasonings, and may be used as a salad dressing.
Japanese
Chinese
Irish

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What does it mean to butterfly a chicken?
To roast a chicken under direct heat
To baste a chicken in its juices
To check if the chicken is cooked enough
To cut a chicken in a way that creates an even layer of thickness
You'll often see chefs butterfly a chicken to create an even layer of thickness. This allows for the chicken to be cooked more evenly when baking or grilling.

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The Flinders rose produces edible ______ buds.
Mint
Lavender
Thyme
Caper
You've probably heard of capers, which are edible flower buds of the Flinders rose plant. Capers are great for fish dishes, in a sauce of lemon and cream.

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How many mother sauces are there in French cooking?
2
5
There are five mother sauces in French cooking, which are considered to be classic bases of great French recipes. The five mother sauces are: tomato sauce, Hollandaise sauce, Espagnole sauce, béchamel sauce and velouté sauce.
6
3

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Egg yolks, butter and lemon juice make which of these sauces?
Béchamel sauce
Hollandaise sauce
Hollandaise sauce is a component of the classic eggs Benedict and is made up of egg yolks, butter, and frequently lemon juice. It's rich and creamy in texture.
Gravy
Tomato sauce

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If you're cooking a steak "Pittsburgh-style," what does that mean?
To cook a steak in simmering water
To cook a steam to medium
To cook a steak to well done
To cook a steak that is seared on the outside but rare on the inside
"Pittsburgh-style" refers to charring a steak on the outside and leaving the center very rare. This is also called a "black and blue" steak.

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A steak that is 115 to 125 degrees Fahrenheit in internal temperature is considered to be cooked how?
Rare
A rare steak has an internal temperature of between 115 and 125 degrees Fahrenheit. A rare steak should have a bright red center and runny juices.
Medium rare
Medium
Medium well

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A stock and a roux combined together make which sauce?
Tomato sauce
Gravy
Velouté sauce
A velouté sauce is a combination of a roux and a stock, such as chicken stock or fish stock. A roux is a cooked mixture of flour and a type of fat, such as oil or butter.
Hollandaise sauce

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A béarnaise sauce is made up of clarified butter, white wine vinegar and which other ingredient?
Lavender
Pine nuts
Ghost peppers
Egg yolks
Egg yolks are a key component in a classic béarnaise sauce, which may also be enhanced with shallots, lemon juice and herbs. This type of sauce is great on steaks and fish.

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What does it mean to truss a food item?
To tie a food item together so it doesn't fall apart during the cooking process
You've probably heard of trussing a chicken or a turkey with butcher's twine. This just means that parts of the protein are held together during the cooking process, often to ensure even cooking or to hold a filling inside.
To chop it with a knife
To baste it in its own juices
To deep fry it in peanut oil

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Parsley, garlic, oil, vinegar and herbs are the key ingredients in which sauce?
Hollandaise sauce
Gravy
Chimichurri
A chimichurri sauce is great on steak. It is made up of herbs, oil, parsley, vinegar and garlic. This is often a vibrant green color.
Roux

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Which of these sauces has Italian origins?
Chimichurri
Pesto
Pesto is bright green in color and actually originates from Italy. The sauce is typically made up of pine nuts, cheese, olive oil, garlic and herbs.
Hollandaise sauce
Tartar sauce

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What is cream of tartar used for?
It adds sweetness to baked goods.
It's acidic in nature and is used to add volume and texture to baked goods.
Cream of tartar is used in a variety of baked items, including meringue and angel food cake. It is a byproduct of the winemaking process, and it's powdery, not creamy.
It's a type of salt.
It's a substitute for sour cream.

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Herbes de Provence is a mixture of _______?
Flour, sugar, yeast and water
Carrots, celery, onions and peppers
Apples, oranges, cherries and kiwi
Marjoram, fennel, rosemary, thyme and basil
Herbes de Provence is actually a mixture of all different kinds of dried herbs. While it can vary, standard Herbes de Provence typically includes marjoram, fennel, rosemary, thyme and basil. Some blends may include tarragon, savory, sage or lavender.

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A smooth paste of olives, capers, anchovies and olive oil will yield which sauce?
Tomato sauce
Pesto
Tapenade
A tapenade is a smooth paste of olives and oil, along with capers, anchovies and herbs. This is great for spreading on toast or as a dip for veggies.
Hollandaise

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