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 is circulated through air - steam or water
16
4
Poaching
convection

2. Edible portion
2
EP
class B
32

3. How many ounces in a half gallon
32
64
radiation
away from heat and out of aisles

4. How many quarts in a gallon
4
away from heat and out of aisles
2
Sharp knife

5. How many cups in a gallon
16
Sharp knife
conduction
Malliard reaction

6. Hot but not bubbling a 160 -180
Malliard reaction
32
8
Poaching

7. How many quarts in a half gallon
EP
radiation
8
2

8. How many ounces in a pint
16
4
Poaching
2

9. When heat moves from one item to naother
Poaching
conduction
8
4

10. How many pints in a quart
boiling point
2
convection
4

11. Considered greatest chef of all time credited with reorganization of kitchen
8
64
Sharp knife
Escoffier

12. Bubbling rapidly 212 degrees
16
16
boiling point
class B

13. How many pints in a gallon
16
convection
8
2

14. When heat browns the outside of piece of meat
Malliard reaction
16
away from heat and out of aisles
Simmering

15. When heat is applied to proteins they
32
8
Sharp knife
coagulate

16. As purchased
AP
2
4
boiling point

17. When heat is spread through waves
conduction
radiation
EP
class B

18. When heat is applied to sugars they
carmelize
gelatinize
2
2

19. Handle of pan always placed
4
away from heat and out of aisles
16
2

20. How many ounces in a quart
16
boiling point
conduction
32

21. How many ounces in a gallon
4
2
128
Sharp knife

22. How many tablespoon in one ounce
coagulate
64
4
2

23. When heat is applied to starches they
Escoffier
gelatinize
2
16

24. How many cups in a half gallon
radiation
16
16
8

25. Famous chef 1784-1833 known for elaborate showpieces
8
Escoffier
Careme
Malliard reaction

26. How many pints in a half gallon
Poaching
away from heat and out of aisles
carmelize
4

27. How many ounces in a cup
8
Poaching
4
64

28. Safer- dule or sharp knife
Sharp knife
coagulate
radiation
Careme

29. How many cups in a quart
4
gelatinize
16
class B

30. How many cups in a pint
EP
4
AP
2

31. Fire extinguisher for grease
8
class B
convection
conduction

32. How many ounces in a pound
16
radiation
2
128

33. Bubbling gently at 185-205
Careme
2
radiation
Simmering