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
Simmering
Careme
Poaching
away from heat and out of aisles

2. Handle of pan always placed
away from heat and out of aisles
16
4
Sharp knife

3. When heat is applied to proteins they
Careme
coagulate
4
convection

4. Safer- dule or sharp knife
Sharp knife
boiling point
AP
8

5. How many cups in a quart
8
Simmering
class B
4

6. Bubbling rapidly 212 degrees
8
boiling point
coagulate
class B

7. How many ounces in a half gallon
convection
boiling point
64
2

8. How many pints in a gallon
Careme
128
16
8

9. When heat is applied to sugars they
2
carmelize
4
AP

10. How many ounces in a cup
Sharp knife
8
gelatinize
32

11. How many cups in a pint
128
carmelize
Malliard reaction
2

12. Famous chef 1784-1833 known for elaborate showpieces
Careme
2
Malliard reaction
Escoffier

13. Considered greatest chef of all time credited with reorganization of kitchen
Escoffier
AP
Careme
Sharp knife

14. When heat moves from one item to naother
Sharp knife
conduction
2
convection

15. How many cups in a gallon
16
32
128
2

16. How many pints in a half gallon
16
away from heat and out of aisles
4
conduction

17. How many cups in a half gallon
2
8
EP
16

18. How many ounces in a quart
gelatinize
32
Sharp knife
EP

19. Hot but not bubbling a 160 -180
Poaching
2
convection
AP

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

21. How many quarts in a gallon
class B
16
8
4

22. As purchased
2
Malliard reaction
AP
64

23. How many pints in a quart
16
2
coagulate
Poaching

24. Edible portion
32
EP
AP
2

25. How many tablespoon in one ounce
convection
carmelize
16
2

26. When heat browns the outside of piece of meat
Malliard reaction
16
64
Sharp knife

27. When heat is circulated through air - steam or water
32
gelatinize
Poaching
convection

28. When heat is applied to starches they
32
4
convection
gelatinize

29. How many quarts in a half gallon
Simmering
EP
2
class B

30. How many ounces in a pint
16
2
AP
Sharp knife

31. When heat is spread through waves
8
16
4
radiation

32. How many ounces in a pound
32
4
radiation
16

33. Fire extinguisher for grease
class B
64
4
2