The Cooking Techniques Quiz
by Staff
Are you destined for "Top Chef" or more suited for "Worst Cooks in America"? Take this quiz to find out your culinary IQ when it comes to cooking techniques!

What is the technique for removing the browned bits from a pan to flavor sauces, soups and gravies?

  • making a roux
  • deglazing the pan
  • caramelizing

The soaking of a fruit in a flavored liquid so it penetrates the fruit is called …

  • reconstitute
  • macerate
  • smoothie

Which of these cooking methods does not involve hot oil or fat?

  • pan fry
  • sauteing
  • boiling

What is a roux?

  • a mixture of flour and fat used for thickening sauces
  • a yeast-based dough
  • a sugar syrup

Which of these foods might you poach in white wine?

  • eggs
  • fish
  • poultry

What is the technique called when you plunge food into ice water as soon you remove it from cooking liquid?

  • parcooking
  • blanching
  • shocking

True or false: Sweating and steaming are same method of cooking.

  • true
  • false

True or false: There is no difference between blanching and parboiling.

  • true
  • false

What is the preservation method called that cooks food and preserves it in its own fat?

  • salt cure
  • gelatin
  • confit

When sauteing, which of the following do you need?

  • a small amount of fat over high heat
  • a large amount of fat over low heat
  • a small amount of fat over low heat

Where does the heat source come from when you broil foods?

  • above
  • below
  • both above and below

What is the boiling point of water?

  • 212 degrees Fahrenheit (100 degrees Celsius)
  • 230 degrees Fahrenheit
  • 185 degrees Fahrenheit

Combination cooking uses what two cooking techniques?

  • dry and moist
  • convection and conduction
  • microwave and infrared

True or false: Searing meat before cooking it seals in the moisture, resulting in a juicier finished dish.

  • true
  • false

To bard a roast means to do what to it?

  • wrap it in fat
  • trim the fat
  • stuff it with herbs

What three vegetables make up mirepoix?

  • carrots, onions and celery
  • green pepper, onions and celery
  • carrots, onions and green pepper

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?

  • braising
  • stewing
  • smoking

What is the difference between roasting and baking?

  • There is no real difference.
  • Roasting uses higher heat.
  • Baking is for pies only.

True or false: Ceviche cooks fish and seafood in an acidic marinade rather than over heat.

  • true
  • false

What are the specs of a julienne cut?

  • 1/8 inch by 1/8 inch by 2 inches
  • 1/8 inch by 1/8 inch by 1/8 inch
  • 1/4 inch by 1/4 inch by 2 inches

What type of knife should you use to dice carrots?

  • paring knife
  • utility knife
  • chef's knife

What purpose do the oval-shaped depressions on a Granton blade serve?

  • help it stay sharper
  • make it easier to hold
  • help keep food from sticking to the blade

What is a honing steel used for?

  • to keep a fine edge on a sharp knife
  • to hold hot dishes
  • to replace the blade of a knife

True or false: A brine is a strong solution of water and salt used for pickling, preserving and tenderizing foods.

  • true
  • false

Which of the following is the correct order for breading a food such as a chicken breast?

  • First dip it in flour, then in a liquid, then in breadcrumbs.
  • First dip it in a liquid, then in flour, then in breadcrumbs.
  • First dip it in flour, then in breadcrumbs, then in a liquid.

True or false: Clarified butter has a higher smoke point than regular butter.

  • true
  • false

True or false: To flambe means to ignite a sauce or other liquid so that it flames.

  • true
  • false

True or false: You can deglaze a hot pan by adding water, stock or wine.

  • true
  • false

What does it mean to cure a meat?

  • to remove the fat before cooking
  • to preserve by drying, salting or smoking
  • to cut away bacteria left after dry aging

If you like your pasta prepared al dente, how do you like it?

  • firm to the bite
  • soft and chewy
  • sticky