Could You Be A Chef de Cuisine?

About this Quiz

Calling all Chef de Cuisines! Ever feel like you're not being challenged, but that you want to put your skills to good use? Well, we've got a quiz that was made to test all your cooking abilities.

We've included everything from special cooking techniques to guessing missing ingredients. There are also questions about identifying special dishes and knowing what certain cooking utensils do or are used for. So, if you feel like you're ready to take the plunge and immerse yourself in this delicious quiz, go right ahead! Will you end up proving yourself, or should you go back to chopping vegetables? Let's find out!

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1. Marzipan is pretty tasty, but what is it made of?

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  1. Ground almonds and sugar
  2. Ground walnuts and salt
Marzipan is basically a mixture of sugar and almond meal (ground almonds), although sometimes almond oil or extract is used.
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2. Grab a kebab stick! What delicious combo should you put on it?

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  1. Peas, lime, and octopus
  2. Red onions, lamb, and red pepper
Red onions, lamb, and red pepper would make a delicious shish kebab. A typical example of true shish kebabs are pieces of marinated lamb affixed to flat or four-sided bladed metal skewers that are grilled over a fire suspended by a skewer holder, without the meat ever touching the grilling grate.
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3. When you're basting meat, what are you doing?

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  1. Pounding it with a hammer
  2. Brushing it in its own juices
Basting is brushing meat in its own juices. The cooking juices in the pan, melted butter, a marinade, or other sauces are either brushed on the meat, or sucked from the pan into the turkey baster and squeezed out over the meat. You want to cover the entire surface of the meat with the liquid. Basting helps keep the meat moist, and it adds flavor.
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4. Which cookie is baked as a flat circle and then bent into shape while still hot?

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  1. Oatmeal raisin cookie
  2. Fortune cookie
  3. Chocolate chip cookie
  4. Snickerdoodle
Fortune cookies are made from sugar, vanilla, flour, and sesame seed oil. On the inside, there's usually a Chinese phrase and a list of lucky numbers.
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5. Surf 'n' turf is a combination of which of the following foods?

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  1. Vegetables and grain
  2. Dairy and fruits
  3. Meat and seafood
  4. Rice and beans
Surf ‘n’ turf is a main course that combines seafood and red meat. The seafood component is usually lobster while the meat is beef steak.
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6. To bake bread, you need sugar, water, flour, and...

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  1. Vanilla essence
  2. Yeast
  3. Baking powder
  4. Milk
Bread is one of the oldest foods in the world -- almost every ancient civilization had their own version.
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7. What is sushi usually wrapped in?

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  1. Paper
  2. Banana leaves
  3. Nori seaweed
  4. Foil
Nori is the Japanese word for edible seaweed and is commonly used to wrap rolls of sushi and onigiri. Sushi can also be wrapped in soy paper or shiso leaves.
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8. When should you frost a cake?

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  1. After it cools
  2. Right out of the oven
Refrigerate your cake before frosting and leveling it. This will help the cake become a bit firmer and be easier to work with. Warm cakes crumble easily and cause frosting to melt and run.
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9. Why is a "roux" mixture used while cooking?

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  1. To thicken sauces or soups
  2. To sweeten food
  3. To add flavor to a dish
  4. To kill bacteria in food
A "roux" is a mixture of flour and fat (most commonly butter) which is used to thicken sauces, soups, and stews.
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10. What do you call the silkier and denser cousin of ice cream?

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  1. Gelato
  2. Jell-O
Gelato is much silkier in texture and a bit denser than ice cream. This denseness allows gelato to pack much more flavor than traditional ice cream. Gelato also usually takes its flavors from natural sources.
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11. Which of the following foods can be poached?

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  1. Potatoes
  2. Eggs
Poaching food involves cooking it slowly in some kind of liquid until it's fully cooked.
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12. Why should you "dock" your pie dough before baking it?

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  1. It looks better
  2. It allows steam to escape
  3. It lets you add filling
  4. It's just how it's done
Docking pastry is a simple technique in which holes are poked in the dough, allowing steam to escape.
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13. Really great quality beef is called...

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  1. Standard
  2. Prime
Beef that is prime is said to come from cows that have been very well fed. It has quite a bit of marbling and is sold in many hotels and restaurants.
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14. Scissors meant for the kitchen are usually called...

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  1. Shears
  2. Clippers
Kitchen shears can be used for many things, including opening food packaging, cutting herbs, and breaking down poultry.
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15. What do you call pasta that has been cooked, but is still firm?

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  1. Al dente
  2. Raw
"Al dente" is a term that is used to describe food that is still firm when bitten, even though it has been cooked to a certain extent.
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16. A great risotto really depends on...

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  1. The amount of salt you add
  2. The broth you use
Risotto is an Italian rice dish that is cooked until it reaches a creamy consistency, using either broth or stock. In Italy, it's often served before the main course.
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17. What is the best way to fix a soup that's too salty?

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  1. Draining all of the liquid
  2. Adding potatoes or pasta
  3. Adding more salt
  4. Removing everything but the meat
There are several ways to fix food that has been over-salted. Along with adding potatoes, other options include adding water, lemon juice, and vinegar, or adding sugar.
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18. When you grate bits of a lime, lemon, or orange into your dish, what are you doing?

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  1. Zesting it
  2. Blanching it
  3. Jugging it
  4. Coddling it
The rinds of citrus fruits have oils that add flavor to food, which is why they can be added to everything from savory dishes to cocktails.
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19. What kind of pan is used for sautéing, braising, roasting, and frying?

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  1. Stock pot
  2. Skillet
A skillet is a type of frying pan that has slanted sides. They're great for stir-frying, among other things.
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20. What is the best thing to spray on a pan to prevent food from sticking to it?

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  1. Cooking oil
  2. Iced water
  3. Egg yolk
  4. Grapefruit juice
Cooking spray is essentially oil in a can, but it also contains other ingredients such as lecithin and dimethyl silicone. The spray is used to coat items to prevent food from sticking.
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21. A medium-rare steak is what color in the center?

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  1. Brown
  2. Warm & red
A medium-rare steak has a warm, red center that oozes with juicy, beef-forward flavor. You've officially reached medium rare when you hit 130° to 135°F, a temperature at which the proteins within the meat start to denature but can't fully finish. The result is a steak with the perfect amount of tender chewiness.
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22. When you're tossing and cooking food in a shallow pan with high heat, you're doing this:

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  1. Simmering it
  2. Sautéing it
Sautéing is a method of cooking that allows the food to fry quickly in some hot fat, whether it be butter or another ingredient.
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23. Adding alcohol to your dish will spark some flames. What's this technique called?

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  1. Baking
  2. Flambéing
  3. Steaming
  4. Roasting
"Flambé" is the French word for flamed or flaming. The traditional alcohols used are brandy, rum, wine, and cognac.
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24. Cooking liquids that are flavored by meat, fish, poultry, and their bones are called...

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  1. Juice
  2. Water
  3. Beer
  4. Stock
Stock, sometimes referred to as bone broth, is a cooking liquid used as the base of several soups, sauces, and stews. It is made using animal bones, meat, and sometimes vegetables.
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25. Steak tartare is a dish that is served...

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  1. In a bowl of ice water
  2. Raw
  3. Fully cooked
  4. Burned
Steak tartare is a dish made using raw ground beef and seasoned with onions, peppers, and Worcestershire sauce. Because the meat is raw, it may contain harmful bacteria. That's why it's important to buy whole pieces of meat, so you don't need to worry about bacteria inside of the steak.
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26. Which French word refers to a boneless piece of meat?

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  1. Haricot
  2. Betterave
  3. Fillet
  4. Mure
Also spelled "filet", this word refers to any kind of boneless meat, including fish and poultry, like a filet mignon.
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27. What can you put in water to make it more refreshing?

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  1. Lemon and cucumber
  2. Rhubarb and elderberry
Flavored or infused waters have a lower calorie count than sodas, but still give the fruity taste of a juice. It is believed that the reduced calories could help with weight loss over time.
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28. A classic bisque soup often contains what kind of crustacean protein?

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  1. Nuts
  2. Tofu
  3. Lobster
  4. Eggs
A bisque is a rich and creamy soup made using strained broth of crustaceans, especially lobster. There are several varieties, including squash and tomato.
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29. What kind of pizza is Chicago-style pizza?

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  1. Flat crust
  2. Deep dish
Chicago pizza clearly doesn’t look like the typical Italian variety. It’s baked in a deep dish cake pan. The cheese goes directly on top of the crust and the sauce is piled on top. An upside-down pizza pie of sorts!
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30. You already have some beef, onions, and carrots in your pot roast. What else do you need?

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  1. Chicken
  2. Pasta
  3. Potatoes
  4. Salmon
Pot roast is a comfort food that typically has beef, carrots, potatoes, and onions. Rumor has it that this dish originated in France.
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31. Time to marinate some fish! Which technique is in your arsenal?

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  1. Marinate it for only a short time
  2. Always add hot chili pepper
Like most meat, fish should only be marinated for a short amount of time. This is because the acid in the marinade will start to "cook" the fish and cause it to become mushy (unless, of course, you're making a ceviche).
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32. We use ketchup and mustard all the time, but what group of foods do they belong to?

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  1. Condiments
  2. Seasoning
Condiments are substances (usually sauces) used to add extra flavor. They most commonly include ketchup, mayonnaise, and mustard.
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33. "Whipping" is the process of adding air to food by using a mixer OR this item:

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  1. Peeler
  2. Whisk
  3. Cutting board
  4. Masher
Whisks add air to food, but there are different kinds and they all do the job in different ways. The most popular are the balloon whisk, the French whisk, and the flat whisk.
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34. Your pasta is ready to drain! What item do you pull out?

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  1. Colander
  2. Paring knife
  3. Grater
  4. Tongs
You can use a colander to strain out more than just pasta when cooking. That includes vegetables and rice.
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35. To melt chocolate properly, you should...

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  1. Put it in a bowl over simmering water
  2. Leave it in the sun all day
  3. Make a s'more and eat everything but the chocolate
  4. Drop it directly in the fire
Correctly melting chocolate involves placing it in a bowl over steam. This is done because chocolate burns easily.
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36. A paring knife should be used...

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  1. To peel fruits and vegetables
  2. To macerate chicken
The paring knife is great for peeling fruits and vegetables; slicing a single garlic clove or shallot; controlled, detailed cutting, such as cutting shapes or vents into dough; and scoring designs and patterns on surfaces of food.
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37. Garnish leaves often come from what kind of plant?

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  1. Herbs
  2. Cacti
Herbs are plants that have aromatic or fragrant properties. They're used for many things, including flavoring food, and in natural remedies.
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38. To make a key lime pie, you need a graham cracker crust, condensed milk, and...

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  1. Grapefruit
  2. Lemons
  3. Oranges
  4. Limes
Key lime pies aren't usually made with just any kind of lime. Key limes are smaller and seedier than the everyday lime and turn yellow when they're ripe.
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39. Sometimes a baking pan needs to be greased. What would you use for this?

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  1. Baking sheet
  2. Pastry brush
  3. Tongs
  4. Ladle
Pastry brushes are meant to spread butter, oil, and glazes on food or food holders.
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40. Which of these fruity cakes is baked "the wrong way around"?

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  1. Blondie
  2. Swiss roll
  3. King cake
  4. Pineapple upside-down cake
Pineapple upside-down cakes are so named because they are baked upside-down. That is to say, its toppings are at the bottom.
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41. You have chocolate and graham crackers! What else do you need to make your s'more complete?

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  1. Peanuts
  2. Marshmallows
  3. Sweet potato
  4. Cheese
S'mores are an American campfire treat which are made using graham crackers with chocolate and marshmallow sandwiched between.
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42. Which "feminine" treat is a main component of tiramisu?

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  1. Lady fingers
  2. Shortbread
  3. Shortcake
  4. Biscotti
Before lady fingers go into a tiramisu, they are soaked in a coffee mixture for a little while. Then they are layered with tiramisu cream.
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43. What tool helps you scrape the last bit of batter into the baking pan?

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  1. Blender
  2. Spatula
  3. Mixing bowl
  4. Knife sharpener
Spatulas are one of the most versatile kitchen tools you'll ever find. One of its uses is to help scrape out the last of the batter into a pan.
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44. Which "royal" Mardi Gras treat has a tiny plastic baby baked in the inside?

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  1. King cake
  2. Carrot cake
  3. Red velvet cake
  4. Angel food cake
A king cake is not only associated with the Christmas season, but also Mardi Gras celebrations.
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45. When you cut food into long and thin strips, you're giving it this fancy name:

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  1. Dicing
  2. Chopping
  3. Slicing
  4. Julienne
Foods that are usually julienned are fruits and vegetables.
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46. This traditional French broth is called a _____.

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  1. Stir-fry
  2. Bouillabaisse
Bouillabaisse is a traditional Provencal fish stew originating from the port city of Marseilles. The French and English form bouillabaisse comes from the Provencal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).
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47. In molecular gastronomy, liquid nitrogen does THIS to food:

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  1. Freezes it
  2. Melts it
Molecular gastronomy is a subdiscipline of food science centered around the chemical changes that occur during cooking. Liquid nitrogen is used as a coolant for molecular gastronomy.
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48. To achieve the best omelette, cook it at this temperature:

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  1. Medium-high
  2. Omelettes are eaten raw
When cooking an omelet, the pan must be heated from medium to high heat, and it should take approximately 1 to 2 minutes to cook.
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49. What do you call this lovely, French custard sauce?

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  1. Guacamole
  2. Crème anglaise
Crème anglaise is a custard sauce used for desserts. It is the base for several of your favorite desserts, including ice cream! Spread the sauce between each layer, then frost with your favorite icing.
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50. Uneven cakes are the result of...

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  1. A batter that hasn't been mixed properly
  2. An uneven oven
  3. All of these things
  4. An oven that's way too hot
Uneven cakes can happen for a variety of reasons, including all of the ones previously listed -- most still taste great, though.
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