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 moves from one item to naother






2. Bubbling gently at 185-205






3. How many cups in a pint






4. Bubbling rapidly 212 degrees






5. When heat is applied to starches they






6. How many ounces in a pound






7. How many ounces in a half gallon






8. When heat is applied to proteins they






9. Edible portion






10. Safer- dule or sharp knife






11. How many quarts in a half gallon






12. How many pints in a gallon






13. How many cups in a gallon






14. How many cups in a half gallon






15. How many pints in a half gallon






16. How many ounces in a quart






17. How many quarts in a gallon






18. Fire extinguisher for grease






19. When heat browns the outside of piece of meat






20. Handle of pan always placed






21. How many pints in a quart






22. How many ounces in a gallon






23. When heat is spread through waves






24. How many tablespoon in one ounce






25. As purchased






26. When heat is applied to sugars they






27. How many ounces in a pint






28. How many ounces in a cup






29. Famous chef 1784-1833 known for elaborate showpieces






30. How many cups in a quart






31. Hot but not bubbling a 160 -180






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






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