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Test your basic knowledge |
Professional Cooking 101
Start Test
Study First
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 browns the outside of piece of meat
AP
4
Simmering
Malliard reaction
2. Considered greatest chef of all time credited with reorganization of kitchen
16
EP
Escoffier
Malliard reaction
3. How many cups in a gallon
128
radiation
gelatinize
16
4. How many ounces in a pint
Malliard reaction
16
8
64
5. How many cups in a pint
8
class B
AP
2
6. How many quarts in a gallon
4
gelatinize
class B
128
7. How many ounces in a gallon
16
4
128
8
8. Bubbling gently at 185-205
Simmering
16
Malliard reaction
2
9. How many ounces in a quart
32
8
2
4
10. How many cups in a quart
32
Simmering
4
16
11. As purchased
2
EP
32
AP
12. Edible portion
32
EP
4
conduction
13. How many quarts in a half gallon
4
4
class B
2
14. Famous chef 1784-1833 known for elaborate showpieces
AP
boiling point
Careme
away from heat and out of aisles
15. How many ounces in a cup
4
8
Poaching
radiation
16. When heat is applied to starches they
Poaching
away from heat and out of aisles
2
gelatinize
17. How many cups in a half gallon
16
16
8
Poaching
18. How many ounces in a half gallon
Simmering
2
coagulate
64
19. When heat is spread through waves
16
2
radiation
AP
20. How many pints in a quart
conduction
2
Malliard reaction
Sharp knife
21. How many tablespoon in one ounce
32
8
2
radiation
22. How many ounces in a pound
convection
EP
Simmering
16
23. Fire extinguisher for grease
8
8
class B
2
24. When heat is applied to sugars they
carmelize
64
Escoffier
gelatinize
25. Handle of pan always placed
class B
128
radiation
away from heat and out of aisles
26. How many pints in a gallon
4
8
4
EP
27. Hot but not bubbling a 160 -180
radiation
Simmering
16
Poaching
28. When heat is applied to proteins they
AP
carmelize
coagulate
Careme
29. When heat is circulated through air - steam or water
8
carmelize
convection
conduction
30. How many pints in a half gallon
2
AP
4
coagulate
31. Bubbling rapidly 212 degrees
16
boiling point
radiation
32
32. Safer- dule or sharp knife
8
Sharp knife
64
radiation
33. When heat moves from one item to naother
2
conduction
boiling point
8