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 half gallon
class B
Malliard reaction
16
8

2. When heat moves from one item to naother
8
4
conduction
32

3. Fire extinguisher for grease
128
class B
4
8

4. How many quarts in a half gallon
2
128
convection
gelatinize

5. How many cups in a quart
Malliard reaction
radiation
Poaching
4

6. How many cups in a pint
carmelize
2
radiation
4

7. How many ounces in a pint
coagulate
Careme
16
convection

8. When heat is applied to sugars they
carmelize
EP
2
conduction

9. How many ounces in a gallon
coagulate
Malliard reaction
128
boiling point

10. How many ounces in a quart
32
class B
coagulate
8

11. How many tablespoon in one ounce
2
away from heat and out of aisles
8
64

12. When heat is spread through waves
coagulate
radiation
16
8

13. Considered greatest chef of all time credited with reorganization of kitchen
Escoffier
2
64
boiling point

14. How many ounces in a half gallon
64
class B
4
32

15. How many cups in a gallon
4
16
EP
128

16. Handle of pan always placed
8
carmelize
Simmering
away from heat and out of aisles

17. When heat is applied to proteins they
conduction
gelatinize
coagulate
EP

18. As purchased
2
AP
Poaching
16

19. When heat is applied to starches they
AP
8
8
gelatinize

20. Safer- dule or sharp knife
4
gelatinize
class B
Sharp knife

21. Bubbling rapidly 212 degrees
Careme
2
32
boiling point

22. How many ounces in a cup
16
8
4
64

23. How many ounces in a pound
8
2
gelatinize
16

24. Famous chef 1784-1833 known for elaborate showpieces
8
128
Careme
Poaching

25. How many pints in a half gallon
Careme
16
4
Sharp knife

26. Bubbling gently at 185-205
gelatinize
Simmering
8
conduction

27. When heat browns the outside of piece of meat
Malliard reaction
radiation
class B
32

28. How many pints in a gallon
radiation
16
128
8

29. How many pints in a quart
64
16
2
Simmering

30. Edible portion
EP
128
2
16

31. When heat is circulated through air - steam or water
Sharp knife
boiling point
away from heat and out of aisles
convection

32. How many quarts in a gallon
AP
64
4
radiation

33. Hot but not bubbling a 160 -180
Poaching
Escoffier
AP
coagulate