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 cups in a pint
conduction
8
2
128

2. Hot but not bubbling a 160 -180
Poaching
2
16
2

3. When heat is applied to starches they
gelatinize
Simmering
2
radiation

4. How many ounces in a cup
16
Escoffier
8
16

5. When heat is circulated through air - steam or water
Poaching
Malliard reaction
convection
AP

6. Bubbling rapidly 212 degrees
carmelize
8
boiling point
2

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

8. How many cups in a half gallon
8
EP
gelatinize
Sharp knife

9. How many ounces in a quart
2
2
32
class B

10. Safer- dule or sharp knife
gelatinize
Sharp knife
2
Escoffier

11. When heat is applied to sugars they
Escoffier
AP
carmelize
Sharp knife

12. How many quarts in a gallon
16
4
32
128

13. Edible portion
conduction
32
EP
8

14. When heat is spread through waves
16
coagulate
16
radiation

15. As purchased
16
Sharp knife
16
AP

16. When heat browns the outside of piece of meat
Malliard reaction
gelatinize
carmelize
boiling point

17. How many cups in a quart
2
16
4
2

18. Fire extinguisher for grease
class B
Careme
2
Malliard reaction

19. How many ounces in a pint
16
128
convection
EP

20. How many ounces in a gallon
class B
convection
128
away from heat and out of aisles

21. How many ounces in a pound
radiation
8
8
16

22. When heat is applied to proteins they
128
AP
8
coagulate

23. Handle of pan always placed
64
4
away from heat and out of aisles
Malliard reaction

24. How many pints in a half gallon
Sharp knife
4
2
Escoffier

25. How many tablespoon in one ounce
2
Careme
8
gelatinize

26. How many pints in a gallon
Sharp knife
carmelize
2
8

27. When heat moves from one item to naother
conduction
Simmering
128
Escoffier

28. How many ounces in a half gallon
16
Simmering
64
Poaching

29. How many pints in a quart
boiling point
AP
16
2

30. Bubbling gently at 185-205
Careme
Simmering
conduction
Poaching

31. How many cups in a gallon
8
16
32
Simmering

32. How many quarts in a half gallon
AP
8
2
radiation

33. Famous chef 1784-1833 known for elaborate showpieces
64
Poaching
Careme
class B