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 tablespoon in one ounce
radiation
Escoffier
coagulate
2

2. Hot but not bubbling a 160 -180
AP
16
8
Poaching

3. How many ounces in a pound
4
16
away from heat and out of aisles
Simmering

4. How many ounces in a gallon
4
AP
128
coagulate

5. When heat browns the outside of piece of meat
Malliard reaction
8
radiation
Sharp knife

6. When heat moves from one item to naother
class B
conduction
2
2

7. How many ounces in a quart
32
8
Malliard reaction
convection

8. Considered greatest chef of all time credited with reorganization of kitchen
2
coagulate
gelatinize
Escoffier

9. How many pints in a gallon
8
class B
coagulate
4

10. How many pints in a quart
2
8
convection
conduction

11. When heat is applied to starches they
2
gelatinize
convection
16

12. As purchased
AP
boiling point
16
Malliard reaction

13. Fire extinguisher for grease
class B
boiling point
AP
convection

14. How many cups in a pint
Careme
convection
2
AP

15. When heat is applied to proteins they
AP
2
coagulate
Escoffier

16. Safer- dule or sharp knife
Sharp knife
8
4
conduction

17. Handle of pan always placed
Poaching
away from heat and out of aisles
32
conduction

18. Bubbling gently at 185-205
EP
Careme
gelatinize
Simmering

19. When heat is applied to sugars they
2
carmelize
Careme
boiling point

20. How many pints in a half gallon
4
2
Malliard reaction
16

21. When heat is circulated through air - steam or water
64
Escoffier
2
convection

22. How many cups in a gallon
16
2
Careme
conduction

23. When heat is spread through waves
Escoffier
16
radiation
boiling point

24. Famous chef 1784-1833 known for elaborate showpieces
16
carmelize
EP
Careme

25. How many quarts in a half gallon
Sharp knife
away from heat and out of aisles
2
128

26. Bubbling rapidly 212 degrees
16
boiling point
convection
4

27. How many ounces in a half gallon
Careme
Simmering
64
gelatinize

28. How many ounces in a cup
2
8
boiling point
radiation

29. How many cups in a quart
4
convection
coagulate
EP

30. How many cups in a half gallon
32
away from heat and out of aisles
8
coagulate

31. Edible portion
Careme
EP
Simmering
2

32. How many quarts in a gallon
64
4
2
Poaching

33. How many ounces in a pint
2
32
16
8