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. Handle of pan always placed
away from heat and out of aisles
convection
radiation
8

2. How many ounces in a gallon
EP
2
16
128

3. How many ounces in a half gallon
16
16
Malliard reaction
64

4. Famous chef 1784-1833 known for elaborate showpieces
8
16
Careme
2

5. How many ounces in a pound
8
16
Simmering
Escoffier

6. How many pints in a quart
2
boiling point
8
coagulate

7. How many cups in a pint
boiling point
Malliard reaction
2
4

8. As purchased
4
AP
EP
radiation

9. When heat is applied to sugars they
4
radiation
carmelize
Sharp knife

10. Bubbling gently at 185-205
Simmering
4
radiation
16

11. Edible portion
EP
Malliard reaction
gelatinize
AP

12. When heat is applied to proteins they
2
16
4
coagulate

13. Safer- dule or sharp knife
64
Sharp knife
boiling point
32

14. How many pints in a half gallon
radiation
Malliard reaction
Poaching
4

15. When heat is applied to starches they
Simmering
gelatinize
4
AP

16. How many ounces in a quart
16
32
4
convection

17. How many cups in a gallon
convection
8
4
16

18. Bubbling rapidly 212 degrees
away from heat and out of aisles
EP
gelatinize
boiling point

19. Fire extinguisher for grease
class B
AP
Malliard reaction
conduction

20. When heat is spread through waves
conduction
radiation
Careme
2

21. How many quarts in a gallon
4
Malliard reaction
away from heat and out of aisles
Simmering

22. Hot but not bubbling a 160 -180
Escoffier
2
32
Poaching

23. Considered greatest chef of all time credited with reorganization of kitchen
128
Escoffier
2
Sharp knife

24. How many ounces in a pint
Escoffier
2
boiling point
16

25. How many quarts in a half gallon
away from heat and out of aisles
8
2
conduction

26. How many cups in a half gallon
8
carmelize
Sharp knife
2

27. How many pints in a gallon
2
Malliard reaction
class B
8

28. How many ounces in a cup
128
8
2
away from heat and out of aisles

29. How many tablespoon in one ounce
Escoffier
radiation
64
2

30. When heat is circulated through air - steam or water
away from heat and out of aisles
convection
16
16

31. How many cups in a quart
4
away from heat and out of aisles
carmelize
64

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

33. When heat browns the outside of piece of meat
Escoffier
Careme
4
Malliard reaction