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. Hot but not bubbling a 160 -180
16
64
Poaching
AP

2. How many ounces in a quart
32
EP
Escoffier
16

3. When heat is spread through waves
Malliard reaction
boiling point
4
radiation

4. How many ounces in a pint
carmelize
AP
16
4

5. When heat is applied to proteins they
coagulate
4
radiation
4

6. Edible portion
2
EP
4
4

7. How many ounces in a pound
coagulate
8
EP
16

8. How many cups in a quart
4
away from heat and out of aisles
gelatinize
2

9. How many quarts in a half gallon
2
16
conduction
gelatinize

10. How many ounces in a gallon
4
128
away from heat and out of aisles
Malliard reaction

11. As purchased
16
away from heat and out of aisles
32
AP

12. When heat browns the outside of piece of meat
convection
Malliard reaction
class B
coagulate

13. Bubbling rapidly 212 degrees
64
boiling point
Escoffier
radiation

14. Considered greatest chef of all time credited with reorganization of kitchen
class B
Escoffier
boiling point
16

15. When heat is applied to starches they
gelatinize
8
64
4

16. How many cups in a half gallon
2
Poaching
boiling point
8

17. How many ounces in a cup
4
class B
Simmering
8

18. How many cups in a gallon
Careme
conduction
4
16

19. How many cups in a pint
4
EP
2
16

20. Handle of pan always placed
Malliard reaction
16
away from heat and out of aisles
8

21. How many ounces in a half gallon
away from heat and out of aisles
8
64
Poaching

22. When heat is circulated through air - steam or water
class B
2
convection
Simmering

23. How many pints in a quart
radiation
convection
2
conduction

24. How many quarts in a gallon
gelatinize
Sharp knife
class B
4

25. When heat is applied to sugars they
128
4
carmelize
4

26. When heat moves from one item to naother
boiling point
conduction
class B
16

27. Safer- dule or sharp knife
8
Poaching
Sharp knife
conduction

28. How many pints in a half gallon
4
2
EP
Malliard reaction

29. Bubbling gently at 185-205
4
Simmering
gelatinize
radiation

30. Fire extinguisher for grease
16
carmelize
class B
EP

31. Famous chef 1784-1833 known for elaborate showpieces
4
Poaching
2
Careme

32. How many tablespoon in one ounce
convection
2
8
16

33. How many pints in a gallon
4
carmelize
8
2