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. Edible portion
8
2
EP
AP

2. How many cups in a pint
2
class B
Escoffier
8

3. How many ounces in a pound
16
conduction
boiling point
Poaching

4. How many quarts in a gallon
4
Simmering
carmelize
gelatinize

5. How many cups in a gallon
2
16
Malliard reaction
4

6. How many ounces in a cup
16
32
2
8

7. Bubbling gently at 185-205
Escoffier
away from heat and out of aisles
Simmering
2

8. Bubbling rapidly 212 degrees
away from heat and out of aisles
Simmering
boiling point
32

9. How many pints in a quart
2
4
boiling point
8

10. How many tablespoon in one ounce
away from heat and out of aisles
2
AP
8

11. When heat is applied to starches they
16
gelatinize
2
coagulate

12. How many quarts in a half gallon
4
8
2
Careme

13. Hot but not bubbling a 160 -180
Simmering
Sharp knife
Poaching
8

14. How many ounces in a quart
32
8
coagulate
Poaching

15. How many ounces in a half gallon
64
carmelize
gelatinize
128

16. When heat browns the outside of piece of meat
boiling point
Malliard reaction
coagulate
Sharp knife

17. When heat is applied to sugars they
carmelize
gelatinize
Simmering
2

18. How many ounces in a pint
16
AP
4
conduction

19. How many cups in a quart
4
Sharp knife
Careme
gelatinize

20. When heat is circulated through air - steam or water
8
4
boiling point
convection

21. When heat is spread through waves
16
radiation
away from heat and out of aisles
gelatinize

22. Famous chef 1784-1833 known for elaborate showpieces
Careme
boiling point
Simmering
128

23. As purchased
2
2
AP
Sharp knife

24. Safer- dule or sharp knife
Sharp knife
16
8
boiling point

25. How many pints in a half gallon
2
4
16
16

26. How many cups in a half gallon
16
4
gelatinize
8

27. When heat moves from one item to naother
radiation
2
conduction
Malliard reaction

28. Handle of pan always placed
Simmering
convection
away from heat and out of aisles
128

29. Fire extinguisher for grease
8
class B
Careme
2

30. How many ounces in a gallon
16
2
Careme
128

31. How many pints in a gallon
8
gelatinize
conduction
2

32. Considered greatest chef of all time credited with reorganization of kitchen
4
Malliard reaction
16
Escoffier

33. When heat is applied to proteins they
away from heat and out of aisles
coagulate
radiation
2