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. Edible portion
Poaching
8
Careme
EP

2. As purchased
AP
2
16
8

3. Fire extinguisher for grease
4
class B
64
Simmering

4. Famous chef 1784-1833 known for elaborate showpieces
128
radiation
Careme
Escoffier

5. Hot but not bubbling a 160 -180
64
EP
32
Poaching

6. How many pints in a half gallon
away from heat and out of aisles
16
class B
4

7. Handle of pan always placed
Sharp knife
8
32
away from heat and out of aisles

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

9. When heat is circulated through air - steam or water
2
Malliard reaction
8
convection

10. How many cups in a half gallon
16
4
8
Malliard reaction

11. How many pints in a gallon
8
4
128
16

12. When heat is spread through waves
radiation
carmelize
away from heat and out of aisles
8

13. How many cups in a quart
gelatinize
2
16
4

14. How many cups in a gallon
16
8
4
radiation

15. How many ounces in a half gallon
2
64
8
convection

16. How many ounces in a quart
2
16
4
32

17. How many ounces in a cup
Simmering
16
8
2

18. Safer- dule or sharp knife
convection
AP
Sharp knife
coagulate

19. How many ounces in a pint
Malliard reaction
Sharp knife
8
16

20. When heat moves from one item to naother
16
carmelize
conduction
4

21. When heat is applied to starches they
4
gelatinize
4
EP

22. How many quarts in a gallon
4
8
16
8

23. How many cups in a pint
radiation
2
16
Careme

24. Bubbling rapidly 212 degrees
convection
boiling point
carmelize
16

25. How many tablespoon in one ounce
2
radiation
128
AP

26. How many ounces in a gallon
Careme
128
Sharp knife
conduction

27. When heat is applied to proteins they
coagulate
32
radiation
16

28. How many pints in a quart
64
AP
128
2

29. Bubbling gently at 185-205
32
4
Simmering
AP

30. How many quarts in a half gallon
4
Careme
64
2

31. How many ounces in a pound
2
AP
2
16

32. When heat browns the outside of piece of meat
2
Malliard reaction
16
128

33. When heat is applied to sugars they
coagulate
2
boiling point
carmelize