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
AP
4
Simmering
Malliard reaction

2. Considered greatest chef of all time credited with reorganization of kitchen
16
EP
Escoffier
Malliard reaction

3. How many cups in a gallon
128
radiation
gelatinize
16

4. How many ounces in a pint
Malliard reaction
16
8
64

5. How many cups in a pint
8
class B
AP
2

6. How many quarts in a gallon
4
gelatinize
class B
128

7. How many ounces in a gallon
16
4
128
8

8. Bubbling gently at 185-205
Simmering
16
Malliard reaction
2

9. How many ounces in a quart
32
8
2
4

10. How many cups in a quart
32
Simmering
4
16

11. As purchased
2
EP
32
AP

12. Edible portion
32
EP
4
conduction

13. How many quarts in a half gallon
4
4
class B
2

14. Famous chef 1784-1833 known for elaborate showpieces
AP
boiling point
Careme
away from heat and out of aisles

15. How many ounces in a cup
4
8
Poaching
radiation

16. When heat is applied to starches they
Poaching
away from heat and out of aisles
2
gelatinize

17. How many cups in a half gallon
16
16
8
Poaching

18. How many ounces in a half gallon
Simmering
2
coagulate
64

19. When heat is spread through waves
16
2
radiation
AP

20. How many pints in a quart
conduction
2
Malliard reaction
Sharp knife

21. How many tablespoon in one ounce
32
8
2
radiation

22. How many ounces in a pound
convection
EP
Simmering
16

23. Fire extinguisher for grease
8
8
class B
2

24. When heat is applied to sugars they
carmelize
64
Escoffier
gelatinize

25. Handle of pan always placed
class B
128
radiation
away from heat and out of aisles

26. How many pints in a gallon
4
8
4
EP

27. Hot but not bubbling a 160 -180
radiation
Simmering
16
Poaching

28. When heat is applied to proteins they
AP
carmelize
coagulate
Careme

29. When heat is circulated through air - steam or water
8
carmelize
convection
conduction

30. How many pints in a half gallon
2
AP
4
coagulate

31. Bubbling rapidly 212 degrees
16
boiling point
radiation
32

32. Safer- dule or sharp knife
8
Sharp knife
64
radiation

33. When heat moves from one item to naother
2
conduction
boiling point
8