How many questions are in this quiz?

This quiz has 125 questions on vinaigrettes, mayonnaise, hollandaise, and emulsion troubleshooting.

No. There’s no timer, and every question is multiple-choice with 4 options.

What difficulty should I choose if I’m new to emulsions?

Start with an easier setting to learn core concepts, then move to Mixed to practice real-world sauce problems.

Does it cover how to fix a broken mayo or hollandaise?

Yes. Several questions focus on causes of splitting and the most reliable recovery methods.

Can I choose a shorter or longer run than the full set?

Yes. You can select your preferred question count before starting, so you can do a quick practice or a longer session.

Emulsions: Vinaigrettes, Mayo Quiz

About this quiz

What you’ll practice

From a classic vinaigrette to mayo and hollandaise, this quiz drills the “why” behind emulsions: droplet size, shear, temperature, and the role of emulsifiers.

Expect practical kitchen decisions too—choosing the right oil, balancing acid, and spotting when a sauce is about to split.

Quiz format and difficulty controls

Each question has 4 options and there’s no timer, so you can think through technique and troubleshooting without rushing.

Pick your question count before you start, and set difficulty to match your comfort level; Mixed blends fundamentals with chef-level details so the challenge stays balanced.

Common pitfalls to avoid

Many breaks happen from adding fat too fast, working at the wrong temperature, or skipping a stabilizer when it’s needed.

Watch for traps around terminology (temporary vs permanent emulsions) and process order (acid first vs oil first) that can change outcomes.

Tips for better scores

Remember: slow, steady oil addition usually beats speed for stable mayo
Hollandaise is temperature-sensitive; gentle heat prevents curdling
Mustard, egg yolk, and lecithin act as emulsifiers—know what each contributes
Vinaigrettes can be temporary; understand when separation is normal
Identify fixes for a broken emulsion (new yolk, small water splash, re-whisking)
Know how viscosity, droplet size, and shear affect mouthfeel and stability