Quiz: No One Can Get 10/15 On This Test, Unless You Went To Culinary School

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Feast your eyes on this delicious quiz!

Take this challenging quiz about the Culinary Arts to test your knowledge and see if you are just as smart as a Culinary Student!

 Jan 22, 2018

1 of 15Pick Your Answer!

"Butchery" refers to _____.
meat and seafood fabrication
raising animals to eat
preparing vegan meals

2 of 15Pick Your Answer!

What is "braising"?
Baking something in the oven for a long period of time
Making food that doesn't need to be baked
Searing food at high temps, then covering it while on a low temp

3 of 15Pick Your Answer!

In the Culinary Arts, “sweat” is _____.
leaving meat out to dry
what someone does when they are hot
gently heating up vegetables in oil

4 of 15Pick Your Answer!

When you beat food with a mixer to make it fluffy by adding air, you are ______.
zesting
stirring
whipping

5 of 15Pick Your Answer!

What do you do if you "brown" something?
Dye the food with brown food coloring
Partially cook the sides of meat
Let the food sit in the sun

6 of 15Pick Your Answer!

What is another professional name for "strainer"?
Drainer
Sieve
Skimmer

7 of 15Pick Your Answer!

In the Culinary Arts, what is "canning"?
Putting leftovers in cans
Firing someone
Cooking foods in sealed cans

8 of 15Pick Your Answer!

What is liquid nitrogen used for in cooking?
It gives the food a unique metallic taste
It manipulates temperature and texture of foods
It poisons food

9 of 15Pick Your Answer!

To avoid making your eggs dry and rubbery, _____.
take them off of the heat early
cook them over low heat
cook them over high heat

10 of 15Pick Your Answer!

When you "hone" you knife, you _____.
put it away
slowly cut through the food
realign the edge of the blade

11 of 15Pick Your Answer!

What does the French term "mise en place" mean?
Taste your food before you serve it to others
Cook with other people in the room at all times
Have all your ingredients ready before you start cooking

12 of 15Pick Your Answer!

Which of these knives is used to mince, dice, and slice?
Boning Knife
Santoku Knife
Paring Knife

13 of 15Pick Your Answer!

What is made using the juices of meat and vegetables after they have been cooked?
Chowder
Gravy
Broth

14 of 15Pick Your Answer!

What can happen if you crowd a pan?
The food falls out
The temperature of the pan lowers
The food cooks too fast and burns

15 of 15Pick Your Answer!

Why does a Tomato Knife have tiny serrations on the blade?
It keeps the tomato from getting squished as the pressure is applied
It cuts the tomato faster
It prevents the skin of the tomato from tearing
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