Food Quiz: Match Kitchen Wits Against Anthony Bourdain!

Do you know the tricks to give your dishes the Bourdain touch? Quiz yourself with top cooking tips from the master himself.

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    1. Of all the knives in the world, according to Bourdain which one do you REALLY need?

    A. Utility knife

    B. Ginsu knife

    C. Chef’s knife

    1. Of all the knives in the world, according to Bourdain which one do you REALLY need?

    C. Chef’s knife. One good, professional-quality chef’s knife will take you far. Professionals usually carry one chef’s knife — and maybe an offset serrated knife for bread or tomatoes. All those silly utility and specialty knives are generally useless.

    2. How do they make those cool sauce designs at expensive restaurants?

    A. Special ladles

    B. Ballistically designed spoons

    C. Plastic squeeze bottles

    2. How do they make those cool sauce designs at expensive restaurants?

    C. Plastic squeeze bottles. The simple plastic squeeze bottle — the same one you see filled with ketchup at the roadside burger joints — is all you need to make designs that look complex.

    3. How do you get those elegant swirls on dessert plates?

    A. A carnival spin-art machine

    B. Sable-tipped paintbrushes

    C. A toothpick

    3. How do you get those elegant swirls on dessert plates?

    C. A toothpick. Drag a simple wooden toothpick through rings or lines of sauce (which you’ve applied with the squeeze bottle). It's that easy!

    4. How do you create an elegant, Food Network-worthy stack of food?

    A. A metal ring

    B. Marine adhesive

    C. A degree in engineering

    4. How do you create an elegant, Food Network-worthy stack of food?

    A. A metal ring. Start with a simple metal ring (available at restaurant supply stores) or a length of PVC pipe. Fill the ring with, say, mashed potatoes, tamp it down, and slip off the ring. Pile the rest of the food carefully on top.

    5. How do you create extra fancy, extra tall food displays?

    A. Whip in air so it looks fluffier.

    B. Balance it all end-to-end, and hope for the best.

    C. Garnish with sprigs of fresh herbs.

    5. How do you create extra fancy, extra tall food displays?

    C. Garnish with sprigs of fresh herbs. After carefully piling the meat and vegetables on top of artfully shaped mashed potatoes, for instance, simply jam in a sprig or bouquet of fresh herbs into the stack.

    6. How do you cut perfect julienned vegetables like a chef?

    A. Years of training

    B. A mandoline

    C. Incredible knife skills

    6. How do you cut perfect julienned vegetables like a chef?

    B. A mandoline. You don’t think chefs cut those by hand, do you?

    7. What do professionals always have in their kitchens?

    A. Secret recipes

    B. Indentured French cooks

    C. Shallots, reduced stocks, butter, and fresh herbs

    7. What do professionals always have in their kitchens?

    C. Shallots, reduced stocks, butter, and fresh herbs. Indentured cooks are handy — but professionals really use a lot of chopped shallots in their sauces and a lot of whole butter (never margarine). They always have plenty of reduced veal, chicken, and fish stock on hand (or in the freezer), and they garnish and flavor with fresh herbs and parsley.

    8. What's the best garlic for pasta sauce?

    A. Hand-peeled and sliced fresh garlic

    B. What comes out of a garlic press

    C. The pre-peeled and chopped stuff in jars

    8. What's the best garlic for pasta sauce?

    A. Hand-peeled and sliced fresh garlic. Always use fresh garlic. That garbage that comes out of a garlic press is not food. Ditto the vile sludge in jars.

    9. About ten years ago, a friend bought one of those fully stocked spice racks filled with dried herbs and spices. Are they still good?

    A. No

    B. Yes

    C. It depends

    9. About ten years ago, a friend bought one of those fully stocked spice racks filled with dried herbs and spices. Are they still good?

    A. No. They aren’t good and never were. Those tiny jars of herbs and spices taste like a stable floor. Buy herbs and spices fresh, in small quantities. Grind or crush pepper and spices to order. To grind spices, either smash with the bottom of a pan or grind in a small coffee grinder used only for that purpose.

    10. How can you take some of the work out of making stock?

    A. You can't. Tough luck. Spend hours making stock each day.

    B. Buy prepared base and add water.

    C. A couple of times a year, make a big batch and freeze it in small portions.

    10. How can you take some of the work out of making stock?

    C. A couple of times a year, make a big batch and freeze it in small portions. After fully reducing the stock with a little wine, freeze it in ice-cube trays. When you need some to fortify a sauce, simply pop out a cube or two.

    iStock/Thinkstock

    11. How do you mellow Caesar salad dressing?

    A. Use less garlic

    B. Leave out the garlic

    C. Roast the garlic before use

    iStock/Thinkstock

    11. How do you mellow Caesar salad dressing?

    C. Roast the garlic before use. Roast the garlic in the skin until it's soft, then squeeze out and whisk into your dressing. The result will be much mellower and sweeter.

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