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Test your basic knowledge |
Professional Cooking 101
Start Test
Study First
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 cups in a quart
2
16
16
4
2. Bubbling rapidly 212 degrees
Simmering
Careme
boiling point
Escoffier
3. When heat is applied to starches they
coagulate
away from heat and out of aisles
gelatinize
class B
4. When heat is circulated through air - steam or water
convection
gelatinize
conduction
32
5. How many pints in a quart
2
boiling point
class B
8
6. Famous chef 1784-1833 known for elaborate showpieces
Careme
2
conduction
16
7. How many ounces in a pint
8
Sharp knife
16
Poaching
8. Edible portion
2
away from heat and out of aisles
EP
64
9. How many cups in a gallon
16
4
2
8
10. How many quarts in a gallon
gelatinize
4
2
AP
11. Safer- dule or sharp knife
Careme
coagulate
Sharp knife
2
12. How many tablespoon in one ounce
Escoffier
2
class B
16
13. Considered greatest chef of all time credited with reorganization of kitchen
conduction
Escoffier
away from heat and out of aisles
8
14. When heat is spread through waves
radiation
16
boiling point
16
15. When heat browns the outside of piece of meat
Malliard reaction
64
128
2
16. Fire extinguisher for grease
4
convection
class B
2
17. How many ounces in a half gallon
64
4
16
Malliard reaction
18. As purchased
128
AP
gelatinize
2
19. How many ounces in a cup
16
8
4
64
20. How many pints in a half gallon
4
class B
Escoffier
Careme
21. How many ounces in a quart
32
16
2
convection
22. When heat moves from one item to naother
2
Sharp knife
EP
conduction
23. How many cups in a pint
64
coagulate
EP
2
24. Handle of pan always placed
away from heat and out of aisles
8
4
8
25. Bubbling gently at 185-205
16
2
Simmering
2
26. Hot but not bubbling a 160 -180
Poaching
conduction
boiling point
EP
27. How many quarts in a half gallon
carmelize
4
2
128
28. When heat is applied to proteins they
2
Careme
carmelize
coagulate
29. How many cups in a half gallon
Simmering
16
8
2
30. How many ounces in a gallon
8
radiation
16
128
31. How many ounces in a pound
gelatinize
conduction
2
16
32. When heat is applied to sugars they
8
boiling point
16
carmelize
33. How many pints in a gallon
8
64
convection
Careme