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 half gallon
8
2
16
2

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

3. When heat is spread through waves
2
Simmering
2
radiation

4. How many ounces in a pint
8
AP
2
16

5. When heat moves from one item to naother
2
Simmering
conduction
4

6. As purchased
AP
16
2
conduction

7. Handle of pan always placed
away from heat and out of aisles
coagulate
convection
conduction

8. How many cups in a quart
AP
16
2
4

9. How many ounces in a pound
Malliard reaction
16
32
Escoffier

10. How many pints in a half gallon
4
128
AP
32

11. Fire extinguisher for grease
class B
16
coagulate
away from heat and out of aisles

12. How many pints in a quart
Malliard reaction
2
EP
class B

13. How many pints in a gallon
4
16
8
16

14. Hot but not bubbling a 160 -180
2
8
Poaching
radiation

15. How many cups in a gallon
AP
radiation
16
2

16. How many quarts in a gallon
2
128
Escoffier
4

17. When heat is applied to proteins they
Poaching
Simmering
64
coagulate

18. How many ounces in a quart
coagulate
Malliard reaction
32
64

19. How many cups in a pint
2
16
8
gelatinize

20. How many ounces in a gallon
8
64
128
Poaching

21. When heat is applied to starches they
away from heat and out of aisles
gelatinize
8
16

22. Edible portion
gelatinize
EP
Sharp knife
class B

23. Bubbling gently at 185-205
2
64
Simmering
away from heat and out of aisles

24. Safer- dule or sharp knife
radiation
Sharp knife
Careme
4

25. When heat is applied to sugars they
carmelize
64
8
2

26. Bubbling rapidly 212 degrees
conduction
boiling point
2
4

27. When heat is circulated through air - steam or water
convection
2
boiling point
gelatinize

28. When heat browns the outside of piece of meat
class B
convection
Malliard reaction
4

29. How many quarts in a half gallon
Poaching
4
Sharp knife
2

30. Considered greatest chef of all time credited with reorganization of kitchen
2
away from heat and out of aisles
8
Escoffier

31. How many ounces in a half gallon
Malliard reaction
64
Escoffier
8

32. Famous chef 1784-1833 known for elaborate showpieces
16
Careme
4
4

33. How many ounces in a cup
coagulate
away from heat and out of aisles
carmelize
8