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 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