Quiz: Think You Could Be a Chef? Take This Quiz!
Think You Could Be a Chef? Take This Quiz!
By: Talin Vartanian
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!

1 of 35
You'll often hear the phrase "al dente" when cooking pasta. What do you think that means?
4 of 35
When you submerge a cracked egg into simmering water, what are you doing?
11 of 35
Which of these ingredients is a key component in baking fresh bread?
12 of 35
Which of these is NOT an herb?
13 of 35
What is created by combining butter with other flavorful ingredients, like herbs or peppers?
14 of 35
When you take off the skin of an apple, you are doing what?
15 of 35
Which of these oils is not great for deep frying foods?
16 of 35
If you are soaking foods in a salty solution, what are you doing?
17 of 35
It's safe to eat chicken when its internal temperature reaches ______ degrees Fahrenheit?
19 of 35
What is the term for cooking a piece of protein in its own fat?
21 of 35
What origins does a remoulade sauce have?
23 of 35
The Flinders rose produces edible ______ buds.
24 of 35
How many mother sauces are there in French cooking?
25 of 35
Egg yolks, butter and lemon juice make which of these sauces?
27 of 35
A steak that is 115 to 125 degrees Fahrenheit in internal temperature is considered to be cooked how?
28 of 35
A stock and a roux combined together make which sauce?
29 of 35
A béarnaise sauce is made up of clarified butter, white wine vinegar and which other ingredient?
31 of 35
Parsley, garlic, oil, vinegar and herbs are the key ingredients in which sauce?
32 of 35
Which of these sauces has Italian origins?
35 of 35
A smooth paste of olives, capers, anchovies and olive oil will yield which sauce?
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