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 pints in a gallon
8
AP
radiation
Escoffier

2. Bubbling rapidly 212 degrees
2
Escoffier
boiling point
4

3. How many cups in a half gallon
2
class B
8
AP

4. How many ounces in a gallon
128
carmelize
away from heat and out of aisles
2

5. How many ounces in a cup
AP
64
32
8

6. How many ounces in a pint
convection
Malliard reaction
Sharp knife
16

7. When heat moves from one item to naother
2
4
conduction
boiling point

8. When heat is spread through waves
2
class B
Escoffier
radiation

9. Handle of pan always placed
AP
away from heat and out of aisles
Malliard reaction
4

10. How many quarts in a gallon
EP
radiation
4
8

11. How many cups in a quart
16
4
128
Simmering

12. How many tablespoon in one ounce
2
Sharp knife
Escoffier
gelatinize

13. How many pints in a quart
radiation
carmelize
away from heat and out of aisles
2

14. When heat is circulated through air - steam or water
boiling point
Poaching
carmelize
convection

15. Hot but not bubbling a 160 -180
32
2
8
Poaching

16. Safer- dule or sharp knife
2
EP
Sharp knife
64

17. How many ounces in a quart
Escoffier
32
carmelize
AP

18. Bubbling gently at 185-205
boiling point
Simmering
gelatinize
4

19. When heat is applied to sugars they
8
Malliard reaction
EP
carmelize

20. When heat browns the outside of piece of meat
Malliard reaction
4
Poaching
16

21. How many ounces in a pound
16
2
coagulate
boiling point

22. How many quarts in a half gallon
radiation
Sharp knife
2
4

23. Considered greatest chef of all time credited with reorganization of kitchen
Simmering
Escoffier
gelatinize
2

24. How many ounces in a half gallon
boiling point
2
carmelize
64

25. When heat is applied to proteins they
radiation
class B
2
coagulate

26. As purchased
AP
EP
16
4

27. When heat is applied to starches they
32
gelatinize
Careme
2

28. How many cups in a pint
32
2
64
coagulate

29. How many pints in a half gallon
128
4
Malliard reaction
Careme

30. Fire extinguisher for grease
class B
16
8
gelatinize

31. Edible portion
convection
2
4
EP

32. How many cups in a gallon
Sharp knife
radiation
16
gelatinize

33. Famous chef 1784-1833 known for elaborate showpieces
Careme
convection
16
Poaching