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Test your basic knowledge |
Professional Cooking 101
Start Test
Study First
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. How many ounces in a quart
16
2
64
32
2. When heat is applied to starches they
16
gelatinize
16
Simmering
3. How many ounces in a half gallon
carmelize
gelatinize
16
64
4. How many cups in a quart
EP
2
convection
4
5. How many quarts in a gallon
Poaching
conduction
4
8
6. Edible portion
gelatinize
2
EP
8
7. When heat is applied to sugars they
Careme
carmelize
128
16
8. When heat is spread through waves
16
8
radiation
Sharp knife
9. How many ounces in a cup
8
16
gelatinize
64
10. Hot but not bubbling a 160 -180
Poaching
away from heat and out of aisles
16
2
11. How many pints in a gallon
coagulate
class B
Sharp knife
8
12. Handle of pan always placed
away from heat and out of aisles
2
Malliard reaction
radiation
13. How many cups in a gallon
Malliard reaction
EP
16
convection
14. As purchased
AP
4
128
convection
15. How many cups in a half gallon
8
4
away from heat and out of aisles
convection
16. How many ounces in a gallon
128
boiling point
Escoffier
AP
17. Famous chef 1784-1833 known for elaborate showpieces
Careme
EP
16
AP
18. How many ounces in a pint
class B
carmelize
16
8
19. When heat moves from one item to naother
Careme
8
conduction
2
20. How many cups in a pint
16
2
Sharp knife
Malliard reaction
21. When heat is circulated through air - steam or water
AP
convection
class B
boiling point
22. How many pints in a quart
8
class B
16
2
23. Bubbling gently at 185-205
64
Simmering
Sharp knife
2
24. Bubbling rapidly 212 degrees
Malliard reaction
Escoffier
64
boiling point
25. When heat is applied to proteins they
away from heat and out of aisles
coagulate
Simmering
4
26. How many pints in a half gallon
2
Poaching
2
4
27. When heat browns the outside of piece of meat
16
128
16
Malliard reaction
28. Fire extinguisher for grease
32
carmelize
64
class B
29. Safer- dule or sharp knife
2
4
Sharp knife
AP
30. How many tablespoon in one ounce
4
Sharp knife
2
AP
31. How many ounces in a pound
16
gelatinize
Escoffier
carmelize
32. Considered greatest chef of all time credited with reorganization of kitchen
Malliard reaction
Simmering
Escoffier
8
33. How many quarts in a half gallon
carmelize
away from heat and out of aisles
coagulate
2