How much do you know about cooking techniques?

[Dion]

Are you destined for "Top Chef" or more suited for "Worst Cooks in America"? Take this quiz to find out your culinary IQ when it comes to cooking techniques

http://recipes.howstuffworks.com/too...iques-quiz.htm

I ended up with 25/30

[GGG]

29/30

I object to parboiling and blanching being different techniques.

I also object to their narrowly defined mirepoix as celery carrot onion

[schteve_d]

24/30. I'm ok with that.

[Pizza]

24/30

but some answers are easily guessed

[Jackpot_Smooth]

25/30 - the mirpoix question is north american biased. Searing does not seal in juices, old fashioned thinking there.

[getbak]

The searing question confused me. I answered False and it told me I was wrong, but the first part of the explanation said "This is False".

[Suzles]

28/30 . The parboiling and the searing question got me.

Any other English people taking the test what is called broiling here is called grilling in England.

[Russic]

Originally Posted by getbak

The searing question confused me. I answered False and it told me I was wrong, but the first part of the explanation said "This is False".

Ya that question is broken. It's such a deeply rooted misconception that even the quiz can't bring itself to be correct.

[btimbit]

29/30. The searing question messed with me.

Originally Posted by GGG

29/30

I object to parboiling and blanching being different techniques.

I also object to their narrowly defined mirepoix as celery carrot onion

Blanching involves using an ice bath where parboiling doesn't

[troutman]

25/30

Thank you Chi Chis and St. Huberts for line-cook training!

[redforever]

I got all of them but I also don't think this is a test that defines a Master Chef.

For me, par-boiling has always just meant to pre-cook by boiling...it never meant quick cool after.

For me, blanching has always meant a quick cook in boiling water followed with an icewater bath to preserve color of the food.

I think some get mixed up with mirepoix if they have only associated it with making gumbo in which case, green peppers are also used.

[peter12]

30. Thank you long winters with Julia Child.

[Hockeyguy15]

Originally Posted by redforever

I got all of them but I also don't think this is a test that defines a Master Chef.

For me, par-boiling has always just meant to pre-cook by boiling...it never meant quick cool after.

For me, blanching has always meant a quick cook in boiling water followed with an icewater bath to preserve color of the food.

I think some get mixed up with mirepoix if they have only associated it with making gumbo in which case, green peppers are also used.

Par-boiling is partially boiling then finishing cooking after. It has nothing to do with quick cooling after...Example is you boil some fries and then throw them in a deep fryer.

Blanching is a quick boil followed by the ice bath.

Isn't that exactly what you thought it was then?

[peter12]

Originally Posted by Hockeyguy15

Par-boiling is partially boiling then finishing cooking after. It has nothing to do with quick cooling after...Example is you boil some fries and then throw them in a deep fryer.

Blanching is a quick boil followed by the ice bath.

Is that exactly what you thought it was then?

You blanche spinach. You parboil potatoes or even some cuts of meat.

You are completely correct here.

[ken0042]

21/30 Started off bad but got better towards the end. Some of the answers are things that I do- I just never knew the term for them.

[nik-]

I knew 29/30

I can probably perform 8/30

[NuclearFart]

Originally Posted by peter12

30. Thank you long winters with Julia Child.

If you scored 30, then it actually means you got 29/30 because answering the searing question correctly requires you to get a "wrong" answer.

[Barnes]

I'll say 26 out of 30 because of that searing meat question.

I should say 27. Who deglazes a pan with water?

[GGG]

Originally Posted by Barnes

I'll say 26 out of 30 because of that searing meat question.

I should say 27. Who deglazes a pan with water?

You deglaze with any liquid. If you are making a stock you deglaze with water.

[Dion]

Originally Posted by peter12

30. Thank you long winters with Julia Child.

For me it was Emeril Lagasse