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 gently at 185-205
16
Simmering
2
Sharp knife

2. How many ounces in a pound
8
16
Escoffier
32

3. How many ounces in a quart
away from heat and out of aisles
gelatinize
radiation
32

4. When heat is applied to starches they
gelatinize
EP
2
convection

5. How many cups in a pint
carmelize
64
2
Poaching

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

7. How many pints in a quart
4
2
Poaching
gelatinize

8. When heat is circulated through air - steam or water
4
convection
128
4

9. How many ounces in a gallon
AP
128
2
2

10. When heat moves from one item to naother
carmelize
conduction
2
8

11. How many pints in a gallon
64
32
8
16

12. How many ounces in a half gallon
radiation
AP
4
64

13. When heat is spread through waves
16
radiation
boiling point
4

14. Considered greatest chef of all time credited with reorganization of kitchen
16
convection
carmelize
Escoffier

15. How many quarts in a half gallon
EP
32
2
8

16. When heat is applied to proteins they
coagulate
4
16
4

17. How many cups in a half gallon
2
8
conduction
radiation

18. Fire extinguisher for grease
Sharp knife
coagulate
2
class B

19. How many ounces in a pint
Careme
4
16
2

20. Bubbling rapidly 212 degrees
away from heat and out of aisles
Careme
2
boiling point

21. How many quarts in a gallon
2
carmelize
4
conduction

22. As purchased
8
128
coagulate
AP

23. How many ounces in a cup
8
2
EP
class B

24. How many cups in a quart
4
32
16
radiation

25. Hot but not bubbling a 160 -180
Poaching
2
EP
Careme

26. How many pints in a half gallon
AP
Sharp knife
2
4

27. How many cups in a gallon
conduction
4
4
16

28. Handle of pan always placed
class B
2
boiling point
away from heat and out of aisles

29. Edible portion
Malliard reaction
class B
EP
boiling point

30. Safer- dule or sharp knife
Sharp knife
away from heat and out of aisles
boiling point
4

31. When heat is applied to sugars they
carmelize
EP
2
8

32. Famous chef 1784-1833 known for elaborate showpieces
EP
Careme
4
boiling point

33. How many tablespoon in one ounce
Poaching
carmelize
away from heat and out of aisles
2