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. When heat is applied to proteins they
conduction
Poaching
coagulate
Malliard reaction

2. Bubbling gently at 185-205
4
Malliard reaction
Simmering
2

3. When heat is applied to starches they
coagulate
gelatinize
boiling point
carmelize

4. How many ounces in a pound
carmelize
16
boiling point
away from heat and out of aisles

5. Bubbling rapidly 212 degrees
away from heat and out of aisles
Poaching
4
boiling point

6. How many ounces in a half gallon
Simmering
conduction
away from heat and out of aisles
64

7. How many cups in a gallon
16
carmelize
Careme
Simmering

8. How many ounces in a cup
8
boiling point
Simmering
coagulate

9. When heat browns the outside of piece of meat
8
Malliard reaction
carmelize
4

10. When heat is applied to sugars they
AP
carmelize
8
64

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

12. How many pints in a half gallon
4
away from heat and out of aisles
2
convection

13. When heat moves from one item to naother
Simmering
16
conduction
Careme

14. Edible portion
AP
Simmering
EP
convection

15. Safer- dule or sharp knife
8
away from heat and out of aisles
EP
Sharp knife

16. How many quarts in a gallon
Escoffier
4
Careme
2

17. How many quarts in a half gallon
radiation
8
2
Malliard reaction

18. Fire extinguisher for grease
16
class B
Careme
Escoffier

19. As purchased
class B
AP
8
Escoffier

20. How many ounces in a gallon
128
boiling point
16
Simmering

21. How many cups in a half gallon
4
8
128
2

22. How many tablespoon in one ounce
radiation
2
Poaching
8

23. How many cups in a quart
2
16
4
boiling point

24. How many pints in a gallon
away from heat and out of aisles
EP
2
8

25. Considered greatest chef of all time credited with reorganization of kitchen
Escoffier
4
4
16

26. Handle of pan always placed
away from heat and out of aisles
gelatinize
convection
Simmering

27. How many ounces in a pint
Simmering
16
2
2

28. When heat is spread through waves
Sharp knife
Careme
radiation
Poaching

29. Famous chef 1784-1833 known for elaborate showpieces
Careme
2
class B
16

30. Hot but not bubbling a 160 -180
Poaching
Careme
4
2

31. How many cups in a pint
conduction
2
4
AP

32. When heat is circulated through air - steam or water
64
Poaching
convection
Careme

33. How many pints in a quart
16
8
2
AP