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
4
radiation
2
4

2. Bubbling rapidly 212 degrees
boiling point
conduction
16
64

3. Safer- dule or sharp knife
carmelize
8
4
Sharp knife

4. How many ounces in a gallon
16
128
carmelize
8

5. How many ounces in a quart
coagulate
4
32
8

6. When heat is circulated through air - steam or water
convection
Malliard reaction
2
32

7. Bubbling gently at 185-205
4
conduction
coagulate
Simmering

8. Famous chef 1784-1833 known for elaborate showpieces
Sharp knife
Careme
conduction
convection

9. How many pints in a half gallon
4
128
gelatinize
16

10. Edible portion
EP
8
Malliard reaction
AP

11. How many ounces in a pint
Sharp knife
class B
4
16

12. Hot but not bubbling a 160 -180
conduction
Poaching
Simmering
carmelize

13. How many pints in a quart
4
EP
radiation
2

14. As purchased
boiling point
16
AP
2

15. How many quarts in a gallon
8
4
convection
64

16. How many pints in a gallon
4
class B
8
Simmering

17. How many ounces in a pound
16
conduction
4
64

18. When heat is applied to sugars they
8
class B
8
carmelize

19. How many cups in a quart
8
4
16
Careme

20. How many cups in a gallon
Malliard reaction
coagulate
16
radiation

21. How many ounces in a cup
carmelize
8
Sharp knife
Simmering

22. How many quarts in a half gallon
2
32
carmelize
AP

23. How many tablespoon in one ounce
boiling point
convection
2
Careme

24. When heat moves from one item to naother
8
boiling point
conduction
2

25. When heat is applied to proteins they
32
EP
gelatinize
coagulate

26. Considered greatest chef of all time credited with reorganization of kitchen
16
Escoffier
2
Sharp knife

27. Handle of pan always placed
away from heat and out of aisles
Simmering
AP
class B

28. How many cups in a half gallon
8
16
2
Escoffier

29. When heat browns the outside of piece of meat
Sharp knife
4
coagulate
Malliard reaction

30. When heat is spread through waves
conduction
radiation
128
Sharp knife

31. Fire extinguisher for grease
4
convection
4
class B

32. How many ounces in a half gallon
64
Sharp knife
boiling point
2

33. When heat is applied to starches they
8
gelatinize
8
Sharp knife