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 ounces in a pound
2
convection
16
radiation

2. How many quarts in a gallon
carmelize
16
convection
4

3. When heat is applied to proteins they
coagulate
Sharp knife
Careme
16

4. When heat is circulated through air - steam or water
2
8
4
convection

5. Famous chef 1784-1833 known for elaborate showpieces
16
Careme
Sharp knife
coagulate

6. Considered greatest chef of all time credited with reorganization of kitchen
2
4
Escoffier
128

7. How many ounces in a quart
AP
Sharp knife
32
gelatinize

8. Edible portion
EP
AP
coagulate
Escoffier

9. How many cups in a pint
carmelize
2
4
Careme

10. When heat is applied to starches they
16
gelatinize
AP
conduction

11. How many ounces in a gallon
4
coagulate
128
8

12. When heat is applied to sugars they
4
carmelize
2
Careme

13. How many ounces in a cup
8
Malliard reaction
class B
64

14. When heat is spread through waves
4
boiling point
gelatinize
radiation

15. Bubbling gently at 185-205
Simmering
128
8
64

16. How many tablespoon in one ounce
32
16
2
radiation

17. As purchased
AP
2
Sharp knife
boiling point

18. Bubbling rapidly 212 degrees
boiling point
radiation
Sharp knife
4

19. How many cups in a quart
carmelize
class B
2
4

20. How many cups in a gallon
2
convection
radiation
16

21. How many quarts in a half gallon
coagulate
class B
2
8

22. Hot but not bubbling a 160 -180
Escoffier
Poaching
4
8

23. Safer- dule or sharp knife
Malliard reaction
16
Escoffier
Sharp knife

24. How many pints in a quart
4
Sharp knife
16
2

25. Fire extinguisher for grease
class B
16
2
Sharp knife

26. Handle of pan always placed
away from heat and out of aisles
2
Poaching
Careme

27. When heat browns the outside of piece of meat
radiation
Malliard reaction
64
2

28. How many pints in a half gallon
4
away from heat and out of aisles
16
Malliard reaction

29. How many pints in a gallon
boiling point
2
away from heat and out of aisles
8

30. How many ounces in a half gallon
16
gelatinize
EP
64

31. How many cups in a half gallon
Sharp knife
2
8
Escoffier

32. How many ounces in a pint
16
8
4
Escoffier

33. When heat moves from one item to naother
4
conduction
coagulate
Sharp knife