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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 pint
convection
class B
16
Escoffier

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

3. Fire extinguisher for grease
AP
class B
convection
8

4. How many cups in a pint
2
gelatinize
convection
128

5. How many pints in a quart
Careme
2
4
carmelize

6. Safer- dule or sharp knife
16
AP
Sharp knife
coagulate

7. How many cups in a quart
16
8
16
4

8. How many pints in a half gallon
Careme
4
8
Poaching

9. How many ounces in a pound
16
Poaching
boiling point
gelatinize

10. Bubbling rapidly 212 degrees
4
128
carmelize
boiling point

11. Famous chef 1784-1833 known for elaborate showpieces
Escoffier
carmelize
2
Careme

12. How many ounces in a half gallon
carmelize
64
Malliard reaction
Simmering

13. When heat browns the outside of piece of meat
coagulate
16
Malliard reaction
Careme

14. When heat is spread through waves
Sharp knife
Malliard reaction
radiation
16

15. When heat is applied to starches they
8
gelatinize
carmelize
16

16. How many quarts in a gallon
radiation
Malliard reaction
Escoffier
4

17. How many ounces in a cup
EP
8
4
Poaching

18. Hot but not bubbling a 160 -180
Escoffier
convection
Poaching
8

19. When heat is applied to sugars they
carmelize
gelatinize
16
boiling point

20. Edible portion
Sharp knife
EP
8
Simmering

21. As purchased
AP
class B
2
radiation

22. How many ounces in a gallon
Simmering
128
4
Poaching

23. How many cups in a gallon
Sharp knife
boiling point
128
16

24. How many tablespoon in one ounce
EP
2
carmelize
convection

25. How many cups in a half gallon
carmelize
gelatinize
8
128

26. When heat is applied to proteins they
Poaching
coagulate
away from heat and out of aisles
4

27. How many pints in a gallon
AP
4
8
2

28. How many ounces in a quart
coagulate
Poaching
2
32

29. When heat moves from one item to naother
away from heat and out of aisles
8
4
conduction

30. How many quarts in a half gallon
EP
away from heat and out of aisles
conduction
2

31. Handle of pan always placed
2
gelatinize
AP
away from heat and out of aisles

32. Considered greatest chef of all time credited with reorganization of kitchen
2
8
Malliard reaction
Escoffier

33. Bubbling gently at 185-205
Poaching
Escoffier
Simmering
2

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Professional Cooking 101

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