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 quarts in a gallon
16
convection
4
Poaching

2. As purchased
gelatinize
16
AP
Simmering

3. How many pints in a half gallon
Poaching
Careme
4
64

4. How many ounces in a pint
16
conduction
Careme
2

5. Handle of pan always placed
Careme
away from heat and out of aisles
Escoffier
64

6. Famous chef 1784-1833 known for elaborate showpieces
Malliard reaction
coagulate
Careme
boiling point

7. Considered greatest chef of all time credited with reorganization of kitchen
2
Escoffier
Sharp knife
8

8. How many tablespoon in one ounce
4
Malliard reaction
2
class B

9. How many quarts in a half gallon
gelatinize
away from heat and out of aisles
128
2

10. When heat is applied to starches they
gelatinize
Malliard reaction
16
4

11. When heat is applied to sugars they
class B
2
carmelize
4

12. Bubbling gently at 185-205
8
Simmering
2
4

13. How many cups in a gallon
16
coagulate
Careme
Malliard reaction

14. When heat is applied to proteins they
32
16
coagulate
class B

15. Bubbling rapidly 212 degrees
64
4
boiling point
carmelize

16. When heat moves from one item to naother
conduction
gelatinize
EP
Escoffier

17. Fire extinguisher for grease
8
class B
Poaching
16

18. How many pints in a gallon
8
coagulate
Escoffier
2

19. How many cups in a pint
2
Sharp knife
16
coagulate

20. How many ounces in a half gallon
64
Poaching
Malliard reaction
128

21. When heat is circulated through air - steam or water
coagulate
2
128
convection

22. Hot but not bubbling a 160 -180
32
2
Poaching
boiling point

23. When heat is spread through waves
radiation
carmelize
gelatinize
EP

24. How many pints in a quart
8
boiling point
128
2

25. How many ounces in a gallon
8
8
4
128

26. Safer- dule or sharp knife
2
class B
128
Sharp knife

27. How many ounces in a quart
EP
32
2
convection

28. Edible portion
Simmering
EP
16
16

29. How many cups in a half gallon
conduction
16
gelatinize
8

30. How many ounces in a pound
16
boiling point
8
class B

31. How many cups in a quart
32
4
16
gelatinize

32. When heat browns the outside of piece of meat
Malliard reaction
4
carmelize
radiation

33. How many ounces in a cup
8
2
2
coagulate