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 half gallon
2
Escoffier
64
16

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

3. Bubbling rapidly 212 degrees
8
boiling point
Sharp knife
EP

4. How many quarts in a half gallon
4
Sharp knife
AP
2

5. When heat browns the outside of piece of meat
8
gelatinize
16
Malliard reaction

6. How many pints in a half gallon
Poaching
4
8
carmelize

7. How many cups in a gallon
boiling point
class B
4
16

8. Hot but not bubbling a 160 -180
64
gelatinize
Poaching
radiation

9. Edible portion
EP
4
16
convection

10. Bubbling gently at 185-205
AP
Simmering
EP
class B

11. When heat is spread through waves
radiation
16
2
EP

12. How many cups in a quart
4
gelatinize
16
coagulate

13. How many ounces in a pint
convection
16
Escoffier
8

14. As purchased
4
AP
2
Simmering

15. How many ounces in a pound
boiling point
16
2
class B

16. How many pints in a gallon
Careme
Poaching
2
8

17. How many ounces in a cup
gelatinize
8
2
16

18. When heat is applied to proteins they
Escoffier
coagulate
4
radiation

19. Famous chef 1784-1833 known for elaborate showpieces
Simmering
convection
16
Careme

20. How many ounces in a quart
32
2
Poaching
away from heat and out of aisles

21. How many pints in a quart
2
boiling point
AP
4

22. How many ounces in a gallon
carmelize
Careme
128
2

23. Considered greatest chef of all time credited with reorganization of kitchen
coagulate
64
radiation
Escoffier

24. How many cups in a half gallon
2
4
4
8

25. Fire extinguisher for grease
class B
away from heat and out of aisles
2
2

26. Safer- dule or sharp knife
away from heat and out of aisles
boiling point
Escoffier
Sharp knife

27. When heat is applied to sugars they
8
carmelize
conduction
32

28. How many tablespoon in one ounce
2
conduction
4
convection

29. How many quarts in a gallon
Poaching
2
radiation
4

30. When heat is circulated through air - steam or water
2
Simmering
convection
Escoffier

31. Handle of pan always placed
away from heat and out of aisles
8
16
class B

32. When heat moves from one item to naother
Malliard reaction
conduction
Careme
2

33. How many cups in a pint
Escoffier
coagulate
Malliard reaction
2