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. How many quarts in a half gallon
4
2
carmelize
64

2. How many pints in a half gallon
2
Sharp knife
4
64

3. When heat is circulated through air - steam or water
conduction
8
convection
32

4. How many ounces in a half gallon
128
4
64
Escoffier

5. When heat moves from one item to naother
8
4
conduction
convection

6. How many ounces in a pound
2
EP
away from heat and out of aisles
16

7. How many pints in a gallon
boiling point
8
Simmering
carmelize

8. When heat browns the outside of piece of meat
Malliard reaction
gelatinize
boiling point
Poaching

9. How many cups in a gallon
16
8
4
Simmering

10. Fire extinguisher for grease
class B
conduction
2
Poaching

11. How many quarts in a gallon
Sharp knife
4
Poaching
Careme

12. Considered greatest chef of all time credited with reorganization of kitchen
Escoffier
boiling point
8
2

13. How many ounces in a quart
2
EP
radiation
32

14. Hot but not bubbling a 160 -180
coagulate
2
8
Poaching

15. Handle of pan always placed
away from heat and out of aisles
EP
32
8

16. How many pints in a quart
Escoffier
2
16
radiation

17. When heat is applied to sugars they
Malliard reaction
carmelize
class B
2

18. How many cups in a quart
4
32
carmelize
away from heat and out of aisles

19. Bubbling rapidly 212 degrees
16
boiling point
64
coagulate

20. When heat is applied to proteins they
coagulate
boiling point
8
16

21. As purchased
conduction
Simmering
AP
16

22. How many ounces in a pint
16
carmelize
Escoffier
Simmering

23. When heat is applied to starches they
gelatinize
Careme
convection
2

24. Famous chef 1784-1833 known for elaborate showpieces
8
away from heat and out of aisles
Careme
radiation

25. How many ounces in a gallon
Sharp knife
Poaching
128
2

26. How many tablespoon in one ounce
2
class B
coagulate
16

27. How many cups in a half gallon
8
32
128
Escoffier

28. Edible portion
EP
gelatinize
32
convection

29. Bubbling gently at 185-205
4
Simmering
2
carmelize

30. How many ounces in a cup
Sharp knife
Poaching
8
4

31. Safer- dule or sharp knife
AP
64
Sharp knife
2

32. How many cups in a pint
convection
2
Simmering
128

33. When heat is spread through waves
2
radiation
4
16