Culinary Quiz: How Well Would You Fare at Worst Cooks Boot Camp?

Culinary Quiz: How Well Would You Fare at Worst Cooks Boot Camp? by Maria Russo in Shows, February 16th, 2013

In this all-new fourth season of Worst Cooks in America, 14 culinary recruits are in for the kitchen Boot Camp of their lives, as Chefs Anne Burrell and Bobby Flay work to transform them into capable, confident cooks who can turn out winning meals with ease. But before one can be crowned the best of the worst of the kitchen, they’ll have to endure seven weeks of hands-on training covering even the most elementary culinary know-how.

For many watching the competition unfold at home, it’s easy to think that you’d fare far better than the recruits if tested with the same challenges of Boot Camp. But would you really succeed where others have fallen? FN Dish is giving you the opportunity to assess your critical culinary thinking and the extent of your cooking chops. Take the quiz below to find out how well you’d manage in the kitchen with Chefs Anne and Bobby, then watch this exclusive video to see how the Worst Cooks recruits answered when they were asked quiz questions.

How Well Would You Fare at Worst Cooks Boot Camp?

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Think you have what it takes to make it at Boot Camp? Take this quiz to find out, and learn kitchen basics and culinary how-tos.

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Question 1

What's the best way to deglaze a pan?

A	Add liquid like water, wine or broth
B	Wash it gently with soap and warm water
C	Place it in the oven for 10-15 minutes
D	Add a sweet ingredient like honey, preserves or molasses

Question 2

What's the difference between sauteing and sweating vegetables in a pan?

A	There's no difference; they're the same thing
B	Sweating achieves color on the vegetables, sauteing does not
C	Sauteing achieves color on the vegetables, sweating does not
D	Vegetables can only be sweat on the highest heat, and they must be sauteed on the lowest heat

Question 3

How do you reduce a liquid or sauce?

A	Pour out half of the liquid from the pan
B	Let it simmer gently
C	Add an equal part of water to the liquid
D	Remove from the heat and let stand for 1 hour

Question 4

What do you call the knife technique that involves cutting ingredients into thin, short strips?

A	Chiffonade
B	Thinning
C	Dicing
D	Julienne

Question 5

Which of the following words does not describe mirin?

A	Sweet
B	Alcoholic
C	Chocolatey
D	Japanese

Question 6

Put the following ingredients in order from largest to smallest in size: Brussels sprout, quinoa, ostrich egg and star fruit.

A	Star fruit, quinoa, ostrich egg, Brussels sprout
B	Ostrich egg, star fruit, Brussels sprout, quinoa
C	Quinoa, Brussels sprout, star fruit, ostrich egg
D	Brussels sprout, ostrich egg, quinoa, star fruit

Question 7

What's a mandoline used for?

A	Roughly chopping ingredients into cubes
B	Testing the temperature of meats and poultry
C	Thinly slicing ingredients
D	Removing hot pans from the oven

Question 8

At what stage of cooking would you most likely find mise en place in the kitchen?

A	Immediately after serving the meal
B	After adding a cold liquid to a hot pan
C	Before any cooking has begun
D	Once the final ingredient has been added to a dish