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 browns the outside of piece of meat






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






3. How many cups in a gallon






4. How many ounces in a pint






5. How many cups in a pint






6. How many quarts in a gallon






7. How many ounces in a gallon






8. Bubbling gently at 185-205






9. How many ounces in a quart






10. How many cups in a quart






11. As purchased






12. Edible portion






13. How many quarts in a half gallon






14. Famous chef 1784-1833 known for elaborate showpieces






15. How many ounces in a cup






16. When heat is applied to starches they






17. How many cups in a half gallon






18. How many ounces in a half gallon






19. When heat is spread through waves






20. How many pints in a quart






21. How many tablespoon in one ounce






22. How many ounces in a pound






23. Fire extinguisher for grease






24. When heat is applied to sugars they






25. Handle of pan always placed






26. How many pints in a gallon






27. Hot but not bubbling a 160 -180






28. When heat is applied to proteins they






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






30. How many pints in a half gallon






31. Bubbling rapidly 212 degrees






32. Safer- dule or sharp knife






33. When heat moves from one item to naother