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 quarts in a gallon
coagulate
64
2
4

2. How many ounces in a half gallon
64
4
Poaching
convection

3. When heat is spread through waves
8
radiation
away from heat and out of aisles
conduction

4. When heat browns the outside of piece of meat
Malliard reaction
class B
2
64

5. How many ounces in a pint
class B
gelatinize
16
2

6. How many cups in a half gallon
4
Careme
gelatinize
8

7. Bubbling gently at 185-205
16
2
128
Simmering

8. Fire extinguisher for grease
AP
class B
32
Escoffier

9. When heat is applied to proteins they
128
coagulate
64
2

10. How many pints in a gallon
8
2
16
4

11. Edible portion
Poaching
EP
32
Escoffier

12. How many ounces in a pound
8
Simmering
convection
16

13. How many pints in a quart
Malliard reaction
8
32
2

14. How many cups in a pint
4
Poaching
gelatinize
2

15. When heat is applied to sugars they
conduction
carmelize
64
8

16. When heat moves from one item to naother
conduction
gelatinize
Sharp knife
2

17. As purchased
carmelize
AP
Malliard reaction
4

18. Famous chef 1784-1833 known for elaborate showpieces
8
class B
4
Careme

19. How many cups in a quart
away from heat and out of aisles
4
AP
16

20. Bubbling rapidly 212 degrees
boiling point
Sharp knife
16
Careme

21. How many ounces in a gallon
8
128
16
8

22. Hot but not bubbling a 160 -180
Escoffier
carmelize
Poaching
AP

23. How many cups in a gallon
away from heat and out of aisles
16
8
2

24. Handle of pan always placed
64
8
boiling point
away from heat and out of aisles

25. How many ounces in a cup
8
gelatinize
convection
carmelize

26. When heat is applied to starches they
2
Sharp knife
16
gelatinize

27. When heat is circulated through air - steam or water
2
convection
Escoffier
16

28. Considered greatest chef of all time credited with reorganization of kitchen
carmelize
Careme
Escoffier
coagulate

29. How many quarts in a half gallon
2
4
convection
Poaching

30. How many pints in a half gallon
2
2
gelatinize
4

31. How many tablespoon in one ounce
2
4
conduction
4

32. How many ounces in a quart
away from heat and out of aisles
Malliard reaction
16
32

33. Safer- dule or sharp knife
conduction
Careme
Sharp knife
Poaching