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 pints in a half gallon
radiation
4
AP
8

2. Bubbling rapidly 212 degrees
2
16
boiling point
2

3. When heat moves from one item to naother
radiation
gelatinize
conduction
EP

4. When heat is applied to sugars they
carmelize
EP
2
convection

5. How many quarts in a half gallon
AP
2
Poaching
16

6. How many pints in a quart
8
AP
2
radiation

7. How many ounces in a half gallon
64
coagulate
convection
Poaching

8. How many ounces in a quart
Sharp knife
Malliard reaction
carmelize
32

9. How many ounces in a cup
8
carmelize
Escoffier
2

10. Handle of pan always placed
4
32
Poaching
away from heat and out of aisles

11. How many ounces in a gallon
8
64
2
128

12. Bubbling gently at 185-205
carmelize
Simmering
gelatinize
Careme

13. How many cups in a half gallon
4
8
2
EP

14. When heat is circulated through air - steam or water
convection
Careme
boiling point
2

15. How many cups in a quart
Escoffier
Malliard reaction
Poaching
4

16. How many quarts in a gallon
Careme
4
32
away from heat and out of aisles

17. Famous chef 1784-1833 known for elaborate showpieces
coagulate
16
2
Careme

18. As purchased
boiling point
Malliard reaction
4
AP

19. How many pints in a gallon
4
Sharp knife
4
8

20. Fire extinguisher for grease
class B
away from heat and out of aisles
Malliard reaction
2

21. Hot but not bubbling a 160 -180
2
32
boiling point
Poaching

22. How many tablespoon in one ounce
coagulate
boiling point
2
128

23. When heat is applied to starches they
class B
4
AP
gelatinize

24. When heat is spread through waves
Escoffier
4
16
radiation

25. How many cups in a gallon
carmelize
16
2
away from heat and out of aisles

26. When heat is applied to proteins they
4
coagulate
2
class B

27. When heat browns the outside of piece of meat
4
4
Malliard reaction
Simmering

28. How many ounces in a pound
16
radiation
Poaching
64

29. Edible portion
2
Simmering
EP
4

30. Considered greatest chef of all time credited with reorganization of kitchen
128
16
Escoffier
16

31. How many cups in a pint
radiation
class B
2
128

32. Safer- dule or sharp knife
radiation
128
2
Sharp knife

33. How many ounces in a pint
Simmering
convection
32
16