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. Safer- dule or sharp knife
8
Sharp knife
carmelize
coagulate

2. As purchased
AP
gelatinize
8
carmelize

3. When heat is circulated through air - steam or water
16
convection
4
8

4. Edible portion
4
EP
conduction
away from heat and out of aisles

5. How many cups in a pint
2
128
32
8

6. Bubbling rapidly 212 degrees
AP
conduction
2
boiling point

7. How many cups in a quart
carmelize
2
4
EP

8. How many ounces in a pint
boiling point
Simmering
coagulate
16

9. Handle of pan always placed
away from heat and out of aisles
4
16
8

10. When heat browns the outside of piece of meat
carmelize
coagulate
Malliard reaction
Simmering

11. How many tablespoon in one ounce
boiling point
2
8
EP

12. When heat is applied to sugars they
away from heat and out of aisles
carmelize
Poaching
class B

13. Fire extinguisher for grease
class B
away from heat and out of aisles
convection
2

14. How many pints in a quart
gelatinize
AP
2
Simmering

15. When heat moves from one item to naother
Careme
conduction
16
boiling point

16. How many ounces in a quart
2
32
2
Malliard reaction

17. How many ounces in a half gallon
Escoffier
boiling point
conduction
64

18. How many cups in a gallon
Sharp knife
16
2
Careme

19. When heat is applied to starches they
gelatinize
carmelize
16
away from heat and out of aisles

20. Bubbling gently at 185-205
4
16
32
Simmering

21. How many quarts in a half gallon
Sharp knife
AP
Simmering
2

22. When heat is spread through waves
32
2
radiation
gelatinize

23. Considered greatest chef of all time credited with reorganization of kitchen
Escoffier
4
Simmering
8

24. How many pints in a half gallon
2
8
Escoffier
4

25. How many ounces in a pound
4
Poaching
16
2

26. How many ounces in a cup
Careme
8
4
16

27. Famous chef 1784-1833 known for elaborate showpieces
16
Sharp knife
Careme
2

28. How many cups in a half gallon
Sharp knife
8
2
2

29. When heat is applied to proteins they
Sharp knife
2
16
coagulate

30. Hot but not bubbling a 160 -180
class B
128
Poaching
16

31. How many pints in a gallon
gelatinize
8
Careme
4

32. How many ounces in a gallon
Malliard reaction
EP
128
boiling point

33. How many quarts in a gallon
8
128
4
Escoffier