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. Edible portion
Poaching
Malliard reaction
2
EP

2. How many quarts in a half gallon
Simmering
Careme
2
4

3. How many cups in a half gallon
8
Poaching
Sharp knife
Careme

4. When heat browns the outside of piece of meat
16
radiation
Malliard reaction
away from heat and out of aisles

5. Hot but not bubbling a 160 -180
radiation
16
16
Poaching

6. How many cups in a pint
class B
128
8
2

7. Famous chef 1784-1833 known for elaborate showpieces
4
gelatinize
Careme
4

8. When heat is applied to starches they
Escoffier
gelatinize
Simmering
2

9. How many quarts in a gallon
Malliard reaction
Poaching
16
4

10. How many pints in a gallon
128
16
8
32

11. How many tablespoon in one ounce
16
class B
2
32

12. How many ounces in a cup
Careme
away from heat and out of aisles
8
2

13. When heat is spread through waves
Sharp knife
16
radiation
8

14. When heat is circulated through air - steam or water
convection
coagulate
Careme
128

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

16. How many ounces in a pound
convection
4
16
gelatinize

17. Considered greatest chef of all time credited with reorganization of kitchen
8
Sharp knife
Escoffier
EP

18. How many ounces in a half gallon
16
AP
2
64

19. How many ounces in a pint
16
boiling point
2
EP

20. When heat moves from one item to naother
4
Simmering
conduction
16

21. How many cups in a gallon
32
gelatinize
2
16

22. How many ounces in a quart
class B
conduction
EP
32

23. Handle of pan always placed
16
64
8
away from heat and out of aisles

24. How many pints in a quart
16
16
Poaching
2

25. How many cups in a quart
2
16
Escoffier
4

26. How many ounces in a gallon
16
128
16
2

27. Fire extinguisher for grease
8
4
class B
carmelize

28. When heat is applied to sugars they
coagulate
carmelize
EP
2

29. Safer- dule or sharp knife
2
8
Sharp knife
32

30. Bubbling rapidly 212 degrees
boiling point
2
Malliard reaction
16

31. When heat is applied to proteins they
4
convection
Malliard reaction
coagulate

32. As purchased
2
128
2
AP

33. Bubbling gently at 185-205
Simmering
conduction
Escoffier
coagulate