Test your basic knowledge |

Professional Cooking 101

Subject : cooking

Instructions:

Answer 33 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. As purchased
16
radiation
2
AP

2. When heat is spread through waves
2
8
radiation
16

3. How many ounces in a quart
gelatinize
radiation
32
carmelize

4. Edible portion
8
gelatinize
EP
Malliard reaction

5. How many ounces in a cup
8
away from heat and out of aisles
Careme
AP

6. When heat is applied to sugars they
radiation
64
2
carmelize

7. Safer- dule or sharp knife
4
EP
Sharp knife
carmelize

8. Considered greatest chef of all time credited with reorganization of kitchen
2
Sharp knife
Escoffier
AP

9. How many ounces in a pound
gelatinize
radiation
carmelize
16

10. How many quarts in a gallon
4
2
convection
2

11. How many cups in a quart
Malliard reaction
32
4
Careme

12. Handle of pan always placed
32
away from heat and out of aisles
64
convection

13. How many pints in a quart
8
2
Sharp knife
EP

14. How many pints in a half gallon
Sharp knife
Malliard reaction
carmelize
4

15. How many ounces in a gallon
8
Poaching
128
16

16. How many ounces in a half gallon
32
8
64
Malliard reaction

17. How many cups in a half gallon
AP
8
2
4

18. How many tablespoon in one ounce
class B
16
2
Careme

19. When heat is circulated through air - steam or water
carmelize
Sharp knife
radiation
convection

20. Bubbling gently at 185-205
2
2
Careme
Simmering

21. How many cups in a gallon
radiation
16
class B
128

22. Hot but not bubbling a 160 -180
8
16
Poaching
AP

23. How many pints in a gallon
4
away from heat and out of aisles
Malliard reaction
8

24. When heat moves from one item to naother
boiling point
2
conduction
64

25. When heat browns the outside of piece of meat
convection
16
Malliard reaction
8

26. How many ounces in a pint
16
2
8
Escoffier

27. When heat is applied to proteins they
conduction
coagulate
boiling point
EP

28. How many quarts in a half gallon
away from heat and out of aisles
2
8
16

29. Famous chef 1784-1833 known for elaborate showpieces
8
Escoffier
Careme
8

30. How many cups in a pint
2
64
8
coagulate

31. Bubbling rapidly 212 degrees
boiling point
away from heat and out of aisles
Malliard reaction
16

32. Fire extinguisher for grease
convection
radiation
class B
2

33. When heat is applied to starches they
4
gelatinize
16
Careme