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. Bubbling rapidly 212 degrees
2
boiling point
16
Simmering

2. Safer- dule or sharp knife
Sharp knife
2
Malliard reaction
16

3. How many cups in a half gallon
EP
8
Sharp knife
4

4. How many cups in a pint
Sharp knife
Escoffier
64
2

5. When heat is applied to starches they
gelatinize
away from heat and out of aisles
Poaching
8

6. When heat moves from one item to naother
convection
16
conduction
16

7. How many quarts in a half gallon
carmelize
16
2
gelatinize

8. When heat is applied to sugars they
carmelize
Escoffier
away from heat and out of aisles
gelatinize

9. How many pints in a gallon
8
convection
2
2

10. How many quarts in a gallon
4
Simmering
16
2

11. When heat is circulated through air - steam or water
convection
radiation
8
2

12. How many pints in a half gallon
8
16
4
AP

13. Fire extinguisher for grease
boiling point
2
class B
2

14. How many cups in a gallon
4
gelatinize
away from heat and out of aisles
16

15. Hot but not bubbling a 160 -180
2
convection
4
Poaching

16. How many pints in a quart
AP
64
16
2

17. How many ounces in a quart
8
32
16
Careme

18. How many ounces in a pint
4
16
8
carmelize

19. When heat browns the outside of piece of meat
carmelize
Malliard reaction
class B
Simmering

20. Famous chef 1784-1833 known for elaborate showpieces
conduction
AP
Careme
8

21. How many cups in a quart
4
2
8
coagulate

22. How many ounces in a pound
Simmering
64
Poaching
16

23. How many tablespoon in one ounce
2
convection
AP
Sharp knife

24. How many ounces in a cup
2
Poaching
coagulate
8

25. When heat is spread through waves
radiation
32
convection
Careme

26. Considered greatest chef of all time credited with reorganization of kitchen
Escoffier
Careme
32
Simmering

27. When heat is applied to proteins they
2
8
gelatinize
coagulate

28. How many ounces in a half gallon
64
2
2
class B

29. Handle of pan always placed
Escoffier
conduction
away from heat and out of aisles
4

30. Bubbling gently at 185-205
4
Escoffier
2
Simmering

31. Edible portion
2
radiation
EP
Escoffier

32. How many ounces in a gallon
Escoffier
boiling point
128
away from heat and out of aisles

33. As purchased
class B
AP
convection
Escoffier