What Level Chef Am I Quiz

15 Questions | Total Attempts: 61

What Level Chef Am I Quiz - Quiz

Are you passionate about cooking? Take this wonderful " what level chef am I quiz" to know how good you are at cooking. Cooking is a skill that can only be mastered by rigorous practice and dedication. Professional chefs dedicate their whole lives to enhancing dishes. Good food takes lots of passion and dedication to prepare. It's a chef's responsibility to serve hygienic and healthy food. So, take our quiz to test how well you know about the culinary arts. Good Luck!


Questions and Answers
  • 1. 
    What is the use of Roux in cooking? 
    • A. 

      To add some acidic taste to the dish. 

    • B. 

      To enhance the flavor. 

    • C. 

      To tone down the umami taste. 

    • D. 

      For thickening sauces and gravy

    • E. 

      I don't know.

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

      70% meat with 30% fat

    • B. 

      95% meat with 5% fat

    • C. 

      50% meat and 50% fat

    • D. 

      70% fat with 30% meat

    • E. 

      I don't know.

  • 3. 
    Do you know what does confit mean? 
    • A. 

      To cook a dish in hot water. 

    • B. 

      To cut something into tiny little pieces. 

    • C. 

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

    • D. 

      I don't know.

  • 4. 
    How are eggs cooked in eggs benedict? 
    • A. 

      Raw

    • B. 

      Half boiled

    • C. 

      Poached

    • D. 

      I don't know. 

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

      Like big coins

    • B. 

      Like matchsticks

    • C. 

      Like tiny shreds

    • D. 

      I am not sure.

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

      The texture should be firm and tender.

    • B. 

      The texture should be soft. 

    • C. 

      The texture should be crunchy. 

    • D. 

      I don't know. 

  • 7. 
    How are poached foods cooked?
    • A. 

      Water

    • B. 

      In butter

    • C. 

      In oil 

    • D. 

      They are raw.

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

      Fully cooked

    • B. 

      Raw

    • C. 

      Medium rare

    • D. 

      I don't know. 

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

      22 

    • B. 

      24

    • C. 

      17

    • D. 

      18

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

      Shallow frying 

    • B. 

      Baking

    • C. 

      Braising

    • D. 

      Deep frying

  • 11. 
    Why is baking soda using in baking? 
    • A. 

      It helps preserve the dough.

    • B. 

      It make the dough rise. 

    • C. 

      It helps with the baking of dough.

    • D. 

      I am not sure. 

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

      1 stick of butter. 

    • B. 

      2 sticks of butter

    • C. 

      3 sticks of butter

    • D. 

      4 sticks of butter

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

      Sugar

    • B. 

      Water

    • C. 

      Salt

    • D. 

      Vinegar

  • 14. 
    Emulsion is known as what? 
    • A. 

      Transformation of solid to liquid. 

    • B. 

      Loss of water vapor by heat. 

    • C. 

      Food that comes out from blender.

    • D. 

      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? 
    • A. 

      Oil 

    • B. 

      Water

    • C. 

      Wine

    • D. 

      Butter

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