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. Bubbling rapidly 212 degrees
8
Sharp knife
32
boiling point

2. Fire extinguisher for grease
Careme
class B
EP
64

3. When heat browns the outside of piece of meat
Poaching
8
Malliard reaction
class B

4. Handle of pan always placed
16
2
away from heat and out of aisles
class B

5. How many ounces in a pint
8
Careme
Poaching
16

6. Safer- dule or sharp knife
8
Simmering
Sharp knife
radiation

7. How many pints in a gallon
8
conduction
Malliard reaction
carmelize

8. How many ounces in a half gallon
4
64
Simmering
4

9. How many cups in a half gallon
Poaching
8
away from heat and out of aisles
gelatinize

10. Bubbling gently at 185-205
convection
carmelize
64
Simmering

11. When heat is spread through waves
radiation
8
convection
2

12. Hot but not bubbling a 160 -180
2
Poaching
gelatinize
away from heat and out of aisles

13. When heat is applied to starches they
coagulate
128
16
gelatinize

14. How many ounces in a gallon
gelatinize
4
2
128

15. When heat moves from one item to naother
gelatinize
away from heat and out of aisles
4
conduction

16. How many tablespoon in one ounce
Simmering
8
2
convection

17. When heat is circulated through air - steam or water
boiling point
convection
Poaching
Careme

18. When heat is applied to proteins they
2
2
EP
coagulate

19. Famous chef 1784-1833 known for elaborate showpieces
2
Careme
64
away from heat and out of aisles

20. How many ounces in a pound
128
16
64
Sharp knife

21. Considered greatest chef of all time credited with reorganization of kitchen
8
Escoffier
2
radiation

22. How many ounces in a cup
gelatinize
8
radiation
Careme

23. How many cups in a gallon
2
radiation
16
2

24. How many cups in a quart
gelatinize
8
4
Poaching

25. Edible portion
EP
8
8
Sharp knife

26. How many quarts in a gallon
2
16
4
coagulate

27. How many quarts in a half gallon
16
Malliard reaction
128
2

28. How many cups in a pint
2
64
16
carmelize

29. How many ounces in a quart
32
16
carmelize
Sharp knife

30. How many pints in a quart
Escoffier
8
2
32

31. As purchased
4
AP
16
coagulate

32. When heat is applied to sugars they
carmelize
class B
Poaching
128

33. How many pints in a half gallon
convection
Careme
conduction
4