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

2. Bubbling rapidly 212 degrees
4
boiling point
Malliard reaction
away from heat and out of aisles

3. How many ounces in a half gallon
Malliard reaction
Escoffier
64
AP

4. How many ounces in a cup
8
128
64
2

5. Handle of pan always placed
8
16
16
away from heat and out of aisles

6. How many ounces in a gallon
16
128
Poaching
Sharp knife

7. Hot but not bubbling a 160 -180
Poaching
Careme
16
coagulate

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

9. How many tablespoon in one ounce
2
128
EP
convection

10. When heat moves from one item to naother
4
Sharp knife
conduction
boiling point

11. How many ounces in a quart
32
4
4
128

12. How many pints in a quart
away from heat and out of aisles
2
conduction
32

13. Safer- dule or sharp knife
Sharp knife
4
16
Careme

14. Bubbling gently at 185-205
128
8
Simmering
8

15. When heat browns the outside of piece of meat
16
64
Malliard reaction
128

16. How many pints in a gallon
64
EP
8
2

17. How many cups in a gallon
8
Simmering
convection
16

18. Fire extinguisher for grease
16
64
class B
2

19. Edible portion
radiation
Escoffier
gelatinize
EP

20. How many ounces in a pound
64
2
16
Careme

21. How many quarts in a gallon
Simmering
4
Careme
Malliard reaction

22. How many pints in a half gallon
2
coagulate
radiation
4

23. How many cups in a half gallon
8
carmelize
Careme
away from heat and out of aisles

24. When heat is applied to sugars they
carmelize
2
Escoffier
16

25. How many cups in a pint
4
Careme
coagulate
2

26. When heat is applied to proteins they
radiation
coagulate
128
class B

27. How many quarts in a half gallon
16
4
2
coagulate

28. Famous chef 1784-1833 known for elaborate showpieces
AP
Careme
Escoffier
8

29. How many ounces in a pint
8
2
16
Sharp knife

30. How many cups in a quart
16
boiling point
Escoffier
4

31. When heat is applied to starches they
gelatinize
class B
4
away from heat and out of aisles

32. As purchased
convection
4
gelatinize
AP

33. Considered greatest chef of all time credited with reorganization of kitchen
8
Sharp knife
Escoffier
2