What Level Chef Am I Quiz

1. What is the use of Roux in cooking?

To add some acidic taste to the dish.

To enhance the flavor.

To tone down the umami taste.

For thickening sauces and gravy

I don't know.

2. What is the ideal fat-to-lean ratio for a delicious hamburger?

70% meat with 30% fat

95% meat with 5% fat

50% meat and 50% fat

70% fat with 30% meat

I don't know.

3. Do you know what does confit mean?

To cook a dish in hot water.

To cut something into tiny little pieces.

To cook a thing in it's very own fat.

I don't know.

4. How are eggs cooked in eggs benedict?

Raw

Half boiled

Poached

I don't know.

5. How does a Does julienne cut vegetable look like?

Like big coins

Like matchsticks

Like tiny shreds

I am not sure.

6. When a pasta is cooked al dente, what is the texture of the pasta?

The texture should be firm and tender.

The texture should be soft.

The texture should be crunchy.

I don't know.

7. How are poached foods cooked?

Water

In butter

In oil

They are raw.

8. What is the best way to cook steak tartare?

Fully cooked

Raw

Medium rare

I don't know.

9. What is the number of tablespoons in a cup?

22

24

17

18

10. Which amongst the following is an example of wet heat cooking method?

Shallow frying

Baking

Braising

Deep frying

11. Why is baking soda using in baking?

It helps preserve the dough.

It make the dough rise.

It helps with the baking of dough.

I am not sure.

12. One cup of butter is equivalent to how many sticks?

1 stick of butter.

2 sticks of butter

3 sticks of butter

4 sticks of butter

13. What should be added to tomato sauce to counter the acidity?

Sugar

Water

Salt

Vinegar

14. Emulsion is known as what?

Transformation of solid to liquid.

Loss of water vapor by heat.

Food that comes out from blender.

A mixture of two liquid that don't mix due to their difference in viscosity.

15. Which of the following ingredient is used to deglaze the pan?

Oil

Wine

Butter

Water