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 pints in a half gallon
coagulate
4
2
gelatinize

2. When heat browns the outside of piece of meat
8
128
Malliard reaction
Sharp knife

3. When heat is spread through waves
2
Simmering
radiation
16

4. How many cups in a pint
2
16
EP
coagulate

5. How many tablespoon in one ounce
2
radiation
coagulate
convection

6. When heat is applied to sugars they
4
8
Careme
carmelize

7. When heat is circulated through air - steam or water
convection
32
16
2

8. Famous chef 1784-1833 known for elaborate showpieces
Careme
conduction
AP
4

9. When heat is applied to starches they
2
Careme
gelatinize
carmelize

10. Handle of pan always placed
2
16
coagulate
away from heat and out of aisles

11. How many ounces in a pint
8
Simmering
8
16

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

13. How many quarts in a half gallon
carmelize
radiation
16
2

14. Hot but not bubbling a 160 -180
AP
gelatinize
Poaching
convection

15. How many ounces in a cup
Careme
8
class B
2

16. As purchased
2
Simmering
64
AP

17. Edible portion
Malliard reaction
away from heat and out of aisles
EP
carmelize

18. Safer- dule or sharp knife
8
Sharp knife
EP
Simmering

19. Considered greatest chef of all time credited with reorganization of kitchen
4
Escoffier
2
4

20. How many pints in a quart
radiation
2
32
conduction

21. How many cups in a quart
away from heat and out of aisles
4
Malliard reaction
Simmering

22. How many cups in a gallon
coagulate
class B
16
8

23. How many ounces in a quart
AP
coagulate
conduction
32

24. How many ounces in a half gallon
Careme
64
2
2

25. Bubbling rapidly 212 degrees
Escoffier
4
boiling point
carmelize

26. How many quarts in a gallon
AP
4
Sharp knife
2

27. When heat moves from one item to naother
16
64
conduction
2

28. When heat is applied to proteins they
coagulate
16
Malliard reaction
2

29. How many ounces in a gallon
2
2
128
Sharp knife

30. How many cups in a half gallon
64
8
16
4

31. Bubbling gently at 185-205
Simmering
4
2
32

32. How many ounces in a pound
8
16
4
2

33. Fire extinguisher for grease
class B
Malliard reaction
2
128