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. 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