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






2. When heat is applied to sugars they






3. How many tablespoon in one ounce






4. How many ounces in a cup






5. How many ounces in a gallon






6. When heat is applied to starches they






7. How many pints in a quart






8. Safer- dule or sharp knife






9. As purchased






10. Handle of pan always placed






11. How many ounces in a quart






12. How many cups in a half gallon






13. Bubbling gently at 185-205






14. How many pints in a half gallon






15. When heat moves from one item to naother






16. How many cups in a pint






17. When heat browns the outside of piece of meat






18. Edible portion






19. When heat is spread through waves






20. How many ounces in a pint






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






22. Hot but not bubbling a 160 -180






23. Fire extinguisher for grease






24. How many cups in a gallon






25. How many quarts in a gallon






26. How many quarts in a half gallon






27. When heat is applied to proteins they






28. How many ounces in a pound






29. How many ounces in a half gallon






30. How many pints in a gallon






31. Famous chef 1784-1833 known for elaborate showpieces






32. How many cups in a quart






33. Bubbling rapidly 212 degrees