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 gallon
128
2
8
Poaching

2. When heat is spread through waves
2
radiation
4
coagulate

3. Safer- dule or sharp knife
gelatinize
Sharp knife
8
EP

4. How many pints in a quart
2
8
conduction
convection

5. How many quarts in a half gallon
Escoffier
128
2
conduction

6. Handle of pan always placed
Careme
away from heat and out of aisles
AP
2

7. How many ounces in a half gallon
2
Poaching
AP
64

8. How many cups in a quart
16
32
4
Malliard reaction

9. How many cups in a gallon
16
Careme
128
4

10. How many ounces in a gallon
32
128
2
2

11. Famous chef 1784-1833 known for elaborate showpieces
Careme
2
Simmering
32

12. How many ounces in a pint
8
16
radiation
EP

13. How many tablespoon in one ounce
2
EP
8
Malliard reaction

14. Bubbling gently at 185-205
conduction
away from heat and out of aisles
2
Simmering

15. When heat is applied to proteins they
Simmering
carmelize
16
coagulate

16. As purchased
2
4
16
AP

17. How many cups in a half gallon
gelatinize
32
8
16

18. Considered greatest chef of all time credited with reorganization of kitchen
32
Careme
Escoffier
2

19. Edible portion
128
Sharp knife
EP
Careme

20. Hot but not bubbling a 160 -180
Poaching
Malliard reaction
Simmering
boiling point

21. When heat is applied to sugars they
carmelize
2
4
gelatinize

22. How many cups in a pint
4
2
8
Poaching

23. How many ounces in a quart
32
16
8
2

24. How many ounces in a cup
2
class B
8
coagulate

25. How many pints in a half gallon
Escoffier
4
carmelize
2

26. When heat browns the outside of piece of meat
coagulate
Malliard reaction
16
gelatinize

27. Bubbling rapidly 212 degrees
Poaching
radiation
32
boiling point

28. When heat is applied to starches they
Poaching
Simmering
gelatinize
EP

29. How many quarts in a gallon
4
16
gelatinize
class B

30. Fire extinguisher for grease
128
class B
4
coagulate

31. When heat moves from one item to naother
4
coagulate
2
conduction

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

33. How many ounces in a pound
16
boiling point
convection
carmelize