If You Pass This Quiz, You Could Go To Culinary School

About this Quiz

Are you the type of person who cooks for fun or who cooks to live? Do you survive off of take-out, or can you cook like your grandma taught you to?

Maybe you're addicted to celebrity chef shows... or maybe you desperately need to know the difference between a soup spoon and spatula. Do you struggle to make a bolognese? What's the secret to the perfect steak tartar? Whether you’re a beginner, intermediate, or expert, this quiz will tell you exactly where you stand! Ready, set, let's get cooking!

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1. To make this dessert, whip egg whites and sugar until they become fluffy and stiff:

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  1. Lava cake
  2. Meringue
  3. Doughnuts
  4. Chocolate-covered strawberries
Meringue -- a key component of lemon meringue pies -- is a dessert popular to French cuisine, made from whipping a mixture of egg whites, sugar, and sometimes lemon.
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2. Soup too salty? Fix it by:

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  1. Tossing it out
  2. Adding more salt
  3. Draining all of the liquid
  4. Adding potatoes or pasta
Don't stress. There are many ways to fix food that you've over-salted. Along with adding potatoes, other options include adding water, lemon juice, vinegar, or sugar.
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3. Who doesn't like Italian? Gnocchi is made from:

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  1. Sushi rice
  2. Potato
  3. Apples
  4. Passion fruit
Gnocchi is a variety of pasta traditionally made using mashed potatoes, semolina and wheat flour, cheese, and eggs. It can be served as either a side or main dish.
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4. In molecular gastronomy, liquid nitrogen is used to:

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  1. Freeze ice cream
  2. Melt ice cream
Molecular gastronomy is a subdiscipline of food science centered around the chemical changes that occur during cooking. Liquid nitrogen is used as a coolant.
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5. Making a lobster bisque soup? Don't forget THIS:

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  1. Nuts
  2. Crustaceans
  3. Eggs
  4. Tofu
A bisque is a rich, creamy soup made using a strained broth of crustaceans, especially lobster. There are several varieties of bisque, including squash, and tomato.
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6. Which of these is a way to COOK vegetables?

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  1. Slicing
  2. Mincing
  3. Dicing
  4. Steaming
You can choose to cut your fruits and vegetables in any number of ways! Slice them, mince them, dice them, julienne them, chiffonade them, or brunoise them! But if you want to cook them, "steaming" is the only correct option here.
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7. What color should the inside of a well-done steak be?

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  1. Orange
  2. Black
  3. Brown
  4. Blood red
Well-done is a degree of doneness characterized by being uniformly brown throughout. A well-done steak should have an internal temperature of 160 degrees Fahrenheit or higher.
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8. If you cook fish in a pan until it slightly browns, you _____ it.

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  1. Sauté
  2. Scramble
  3. Boil
  4. Season
Sauté –- the French word for “jumped or bounced” -- is a method of cooking whereby food is cooked in a small amount of oil or fat in a pan over high heat. The food becomes brown, but its texture is maintained.
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9. Which of these sauces is used in Eggs Benedict?

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  1. Velouté
  2. Mustard
  3. Salted caramel
  4. Hollandaise
Eggs Benedict is a breakfast/brunch dish consisting of two halves of an English muffin, a poached egg, and hollandaise sauce. Hollandaise -- despite its name -- is French in origin, and is made of egg yolk, butter, and lemon juice.
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10. A "prime" meat is:

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  1. High in quality
  2. Low in quality
The word “prime” is a quality grade used to describe the highest quality of meat. To be more specific, it indicates the meat is superior in its flavor, juiciness, and tenderness.
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11. Did your hand slip? Fix a sauce that is too sweet by adding:

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  1. Lemon or lime
  2. Maple syrup
If you've added too much sugar to your marmalade, adding lemon / lime juice or apple cider vinegar can balance the sweet taste.
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12. This clear liquid, flavored with meat, fish, poultry, and their bones is known as:

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  1. Beer
  2. Water
  3. Stock
  4. Juice
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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13. Remove pasta from boiling water:

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  1. After 5 minutes, no matter what
  2. When it tastes like a mashed-potato
  3. When it is still slightly firm
  4. When all of the water has evaporated
Any true Italian will tell you that pasta should be removed from the boiling water when it is "al dente": cooked, but firm to the bite.
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14. Don't cry! Avoid tears when cutting an onion by:

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  1. Freezing it
  2. Grating it
Onions are notorious for causing cooks to tear up. One of the many ways to prevent this is to freeze them first, or to soak them in cold water.
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15. Gazpacho soup should be served:

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  1. With whipped cream
  2. Cold
  3. In the wee hours of the morning
  4. In tea cups
Gazpacho, which originated in the Andalusia region of Spain, is a cold soup usually prepared with a tomato base or other raw, blended vegetables.
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16. To sample the best fish & chips, take a trip to:

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  1. Japan
  2. The UK
  3. Ethiopia
  4. France
Fish and chips is a dish consisting of batter-fried fish and chips (or French fries). It originated in England, and there are currently around 25,000 fish and chip shops across the United Kingdom!
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17. What temperature is best for cooking an omelet?

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  1. None, you eat it raw
  2. Medium-high
When cooking an omelet, heat your pan to medium-high. Don't wait too long! An omelet should take approximately 1 to 2 minutes to cook.
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18. Something smells delicious! Add THIS to chocolate to make a ganache:

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  1. Cream
  2. Coconut
Ganache is a glaze commonly used on pastries. Make it by heating equal parts of chocolate and cream.
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19. What kind of cheese is used to make cheesecake?

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  1. Cheddar cheese
  2. Blue cheese
  3. Cream cheese
  4. Cheese in a can
Cheesecake is a dessert consisting of one or more layers of cheese (cream cheese or ricotta), eggs, sugar, and a graham cracker crust.
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20. A bouillabaisse is a rich and spicy stew made from various kinds of:

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  1. Beans
  2. Fish
Bouillabaisse is a fish stew that originated from Marseille, France. A traditional bouillabaisse contains at least three kinds of fish.
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21. Which of the following is both a chocolate and a fungus?

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  1. Truffle
  2. Crimini
  3. Chocolate kiss
  4. Shitake
Truffles are edible fungi which can sell for as much as $1,000 per pound. Chocolate truffles are made using chocolate ganache then coated in chocolate, cocoa powder, and toasted nuts.
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22. All REAL CHOCOLATE treats are made from:

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  1. Dragon fruit
  2. Cocoa beans
Cocoa beans, also called cacao, is the dried and fermented seed of the cocoa tree. It is the main ingredient in chocolate, cocoa butter, and cocoa powder.
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23. Wrap your sushi in:

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  1. Nori seaweed
  2. Banana leaves
Nori is the Japanese word for edible seaweed. It 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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24. Which celebrity chef is the star of "Hell’s Kitchen", "MasterChef", and "Kitchen Nightmares"?

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  1. Giada De Laurentiis
  2. Gordon Ramsay
  3. Julia Child
  4. Rachel Ray
Gordon Ramsay (1966 - ) is a British chef, television personality, and restauranteur. Known for his abrasive attitude, some of Ramsay’s most popular shows include “Hell’s Kitchen”, “MasterChef”, and “Kitchen Nightmares”.
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25. Nutella is made from:

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  1. Lima beans
  2. Pistachio
  3. Coconut
  4. Hazelnut
Nutella is a brand of sweetened, hazelnut-cocoa spread manufactured by the Italian company Ferrero. The main ingredients of Nutella are sugar, palm oil, and hazelnut.
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26. Surf 'n' turf is a combination of:

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  1. Meat and seafood
  2. Rice and beans
Surf 'n' turf combines seafood and red meats. The seafood component is commonly lobster, while the meat is beef steak.
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27. When you put flour through a strainer to remove lumps, you are:

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  1. Unmolding it
  2. Sifting it
  3. De-lumping it
  4. Spiralizing it
A sifter, often called a sieve, is a device used to separate wanted from unwanted material. It is also used to break up clumps of dried ingredients, for example, flour.
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28. Use a "roux" when cooking to:

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  1. Kill bacteria
  2. Thicken sauces or soups
A roux is a mixture of flour and fat (most commonly butter), used to thicken sauces, soups, and stews.
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29. Bread didn't rise? Maybe your ______ didn't work:

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  1. Sugar
  2. Strawberries
  3. Milk
  4. Yeast
Yeast is a type of fungus capable of converting sugar into alcohol and carbon dioxide, a process known as fermentation. Without yeast, your bread dough will fall flat.
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30. "Sweetbread" isn't only a sugary bun, it is also a type of meat made from a:

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  1. Bee's knees
  2. Rooster's tail feather
  3. Frog's leg
  4. Lamb's thymus gland
"Sweetbread" is the culinary name for the thymus -- or pancreas -- of different animals (usually calves and lambs). Why the name? The thymus is sweet in taste and often served breaded.
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31. When cutting vegetables and raw meat for the same meal:

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  1. Use separate cutting boards
  2. Cut the meat and vegetables at the same time
Raw meat may contain harmful bacteria and could lead to food poisoning. When preparing meat and vegetables at the same time, use separate cutting boards to prevent cross-contamination.
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32. What is the boiling point of water?

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  1. 212° F / 100° C
  2. 1° F / -17.2° C
The boiling point of water is 100 degrees Celsius or 212 degrees Fahrenheit. The number does vary according to atmospheric pressure, which is affected by changes in elevation.
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33. Making risotto? You'll need a lot of:

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  1. Spaghetti
  2. Rice
Risotto is an Italian rice dish cooked using broth or stock until it reaches a creamy consistency. In Italy, it is usually served before the main course.
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34. The LEAST healthy cooking method is:

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  1. Grilling
  2. Roasting
  3. Frying
  4. Steaming
While frying is a fast way to prepare food, it is also one of the unhealthiest. During the frying process, foods absorb the oil's fats, significantly raising the calorie count.
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35. An avocado is a:

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  1. Fruit
  2. Vegetable
The avocado fruit comes from a tree with the same name, which originated in Mexico. The central portion of the avocado is the seed, and it also contains nutrients.
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36. Adding salt and different spices to food is called:

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  1. Sifting it
  2. Seasoning it
  3. Smoking it
  4. Soaking it
A seasoning is anything you add to food to enhance its flavor. Popular seasonings include, but are not limited to, salt, pepper, herbs, spices, and citrus.
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37. Mince your plums by:

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  1. Soaking them in milk
  2. Cutting them into very small pieces
To mince something is to cut or grind it into very small pieces. Machines are often used to achieve smaller proportions.
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38. A watched pot never boils, but when it boils over:

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  1. Remove the lid
  2. Add lemon juice
One of the most common rooky cooking mistakes is when a pot of water boils over. A simple fix is to remove the top so that air can escape.
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39. Sauces! Who makes them?

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  1. The bus boy
  2. The saucier
A saucier, sometimes called a sauté chef, is a chef who specializes in preparing sauces. They are also known to make stews and hot hors d’oeuvres.
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40. Which of the following celebrity chefs has appeared on “Iron Chef”, “The Next Food Network Star”, and “Boy Meets Grill”?

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  1. Dwayne Johnson
  2. Justin Bieber
  3. Bobby Flay
  4. Will Smith
Robert ‘Bobby’ Flay (1964 - ) is an American celebrity chef, restauranteur, and reality television personality who is well known for hosting several shows on Food Network.
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41. Presentation is everything! Another word for embellishing a dish is:

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  1. Garnishing it
  2. Fancifying it
A garnish is a substance used to decorate food dishes or drinks. In some cases, it can also add contrasting flavors to the dish.
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42. Ketchup, mayonnaise, and mustard are collectively called:

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  1. Condiments
  2. Spices
A condiment is a spice, sauce, or preparation added to food, usually after cooking, to enhance its flavor. The most common types include ketchup, mustard, and mayonnaise.
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43. In order to zest a citrus fruit, you need to…

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  1. Grate or scrape off parts of the rind
  2. Cut it into 8 pieces
Zesting is the action of scraping or cutting the outer skin of citrus fruits -- including lemons, limes, and oranges.
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44. Dinner time! How should you serve steak tartare?

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  1. In a bowl of ice water
  2. Raw
  3. With a strawberry sauce
  4. Burned
Steak tartare is a dish made using raw ground beef, seasoned with onions, peppers, and Worcestershire sauce. Be careful! Because the meat is raw, it may contain harmful bacteria.
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45. Craving some Indian food? Make curry powder by mixing:

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  1. Wasabi, sugar, and maple syrup
  2. Coriander, turmeric, and cumin
  3. Oregano, rosemary, and fennel
  4. Vanilla, nutmeg, and black pepper
Curry powder is one of many spice mixes that originated from India in the 18th century. Most curry recipes contain coriander, turmeric, cumin, and fenugreek.
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46. To prevent your cupcakes from sticking to their molds, spray:

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  1. Cooking oil
  2. Egg yolks
  3. Grapefruit juice
  4. Iced water
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 to pots, pans, and cake molds.
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47. To skin your carrots, use a:

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  1. Fork
  2. Peeler
  3. Spoon
  4. Spatula
A peeler, sometimes called a vegetable scraper, is a kitchen tool consisting of a sharp-edged metal blade attached to a handle.
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48. Before starting your muffins:

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  1. Make the icing
  2. Preheat the oven
One of the first things that should be done when baking is to preheat the oven. This ensures that the oven is ready when your batter is.
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49. DON'T put this in the pressure cooker!

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  1. Pulled pork
  2. Cake
  3. Chili con carne
  4. Brown rice
Pressure cooking is the process whereby food is cooked at a high pressure, which permits cooking above 100 degrees Celsius. Any liquid-based food can be cooked in a pressure cooker.
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50. Pork is:

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  1. Cow
  2. Duck
  3. Pig
  4. Sheep
Pork is the culinary name for the meat from a pig. Pork -- ham, sausage, bacon, and gammon -- is the most popular meat in Central Europe and the Western world.
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51. If your dough is crumbly, you've added too much ______.

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  1. Flour
  2. Water
  3. Egg
  4. Yeast
When making any kind of dough, it's essential to get your quantities right! Too many eggs and you get a slimy dough, too much flour, and you've got breadcrumbs!
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52. If your average soft-boiled egg takes 4 minutes to cook, how long should you wait for a hard-boiled egg?

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  1. 20 minutes
  2. 1 hour
  3. 6 minutes
  4. 2 minutes
The perfect hard-boiled egg takes roughly 6 minutes to cook! People often overcook their eggs, resulting in a rubbery, flavorless mess!
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53. Some chefs say there are four elements of cooking: Salt, Fat, Acid, and ______.

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  1. Heat (Spice)
  2. Aniseed
  3. Carbohydrates
  4. Stock
Samin Nosrat first coined the concept of the four elements of food in her book of the same name, "Salt, Fat, Acid, Heat"!
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54. What's the name of this type of pan?

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  1. Wok
  2. Frying pan
  3. Peter Pan
  4. Grilling pan
The frying pan is the most used, and arguably most versatile, piece of cooking equipment in your average kitchen!
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55. What food would you typically use these utensils for?

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  1. Soup
  2. Cheese
  3. Bread
  4. Chocolate
These are cheese knives! They are small enough to manipulate, and they cut all varieties of soft and hard cheese!
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56. What is the main ingredient used to "pickle" things?

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  1. Salt
  2. Sugar
  3. Vinegar
  4. Oil
Pickling is an age-old culinary technique, which essentially cooks the chosen ingredient using the acidity of vinegar!
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57. Typically, what size pasta should you use for soup?

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  1. Large pasta
  2. Small pasta
It's not an exact science, and in reality, you can use any size pasta you want! However, smaller pasta is often used with thinner liquids, such as soup!
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58. What type of meat is pictured in this Spanish paella?

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  1. Beef
  2. Pork
  3. Seafood
  4. None, it's always vegetarian
That's right, seafood! Not everyone feels comfortable eating prawns, but to make the traditional Spanish recipe, it's often the go-to!
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59. When should you wash your hands when working with food?

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  1. At the start of preparation
  2. All of these
  3. At the end of cooking
  4. Whenever you touch raw/cooked meat
You should wash your hands at every different stage of cooking; this is to avoid cross-contamination. Always stay safe when preparing food!
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60. In which direction should you use cutlery?

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  1. Start outside, work inwards
  2. Start inside, work outwards
Most people can whip up a simple dish, but not as many know in which direction to use their cutlery! Remember: outside in, not inside out!
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