Quiz: Only An Actual Chef Can Get 10/15 On This Cooking Test. Can You?

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Bon Appetit!

A quiz to test your cooking knowledge including question about cooking terminology from baking to frying various foods.

 Jan 17, 2018

1 of 15Pick Your Answer!

What does SOS mean?
Sauce on the side
Sauce over sausage
Save our sauce

2 of 15Pick Your Answer!

What does it mean when a dish is 86'd?
The dish is 86% off
There are 86 orders of it
There is no more

3 of 15Pick Your Answer!

What do you use to clean a cast iron pan?
Salt
Oil
Soap and water

4 of 15Pick Your Answer!

What are the ingredients in a roux?
Melted butter and flour
Chicken broth and oil
Oil and flour

5 of 15Pick Your Answer!

When blanching vegetables, what do you do after you cook them for 1-2 minutes?
Let them simmer in boiling water
Shock them in ice water
Let them cool down naturally

6 of 15Pick Your Answer!

What does EVOO stand for?
Every vegetable oven only
Every vegan olive oil
Extra virgin olive oil

7 of 15Pick Your Answer!

What are you doing when you clarify something?
Beating egg whites
Separating and removing solids from a liquid
Editing a recipe

8 of 15Pick Your Answer!

The 5 basic tastes detected by humans are saltiness, sweetness, sourness, bitterness, and....
Umami
Tarteness
Syrupy

9 of 15Pick Your Answer!

What is an example of an emulsion?
Honey
Mayonnaise
Olive oil

10 of 15Pick Your Answer!

What is the paste in devil's eggs made from?
Mayonnaise and mustard
Egg yolk, mustard, and mayonnaise
Egg yolk and water

11 of 15Pick Your Answer!

What temperature should you keep your refrigerator at?
32 degrees
50 degrees
40 degrees

12 of 15Pick Your Answer!

Which of the following is a type of pan?
Skimmer
Sieve
Wok

13 of 15Pick Your Answer!

What is a chiffonade?
An herb
Shredded or finely cut leaf vegetables used as a garnish for soup
A special knife

14 of 15Pick Your Answer!

Why do you bard meat?
To keep it moist
To make it last longer
To add seasoning

15 of 15Pick Your Answer!

Why would you use a roux in a dish?
To add flavor
To thicken the sauce or soup
To thin out a sauce or soup
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