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. When heat is applied to proteins they






2. How many ounces in a quart






3. How many ounces in a gallon






4. How many cups in a pint






5. Hot but not bubbling a 160 -180






6. When heat browns the outside of piece of meat






7. When heat moves from one item to naother






8. Fire extinguisher for grease






9. How many ounces in a pint






10. How many pints in a quart






11. As purchased






12. Famous chef 1784-1833 known for elaborate showpieces






13. How many cups in a quart






14. How many quarts in a gallon






15. How many pints in a gallon






16. When heat is circulated through air - steam or water






17. How many tablespoon in one ounce






18. How many ounces in a half gallon






19. How many ounces in a cup






20. How many quarts in a half gallon






21. How many cups in a half gallon






22. Bubbling gently at 185-205






23. How many cups in a gallon






24. When heat is applied to sugars they






25. When heat is spread through waves






26. Handle of pan always placed






27. Edible portion






28. How many ounces in a pound






29. Considered greatest chef of all time credited with reorganization of kitchen






30. Safer- dule or sharp knife






31. How many pints in a half gallon






32. Bubbling rapidly 212 degrees






33. When heat is applied to starches they