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Professional Cooking 101
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Professional Cooking 101
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25 Questions

1. How many ounces in a pint

2. When heat moves from one item to naother

3. Hot but not bubbling a 160 -180

4. Safer- dule or sharp knife

5. When heat is applied to starches they

6. How many tablespoon in one ounce

7. How many cups in a quart

8. How many quarts in a gallon

9. How many ounces in a cup

10. When heat is applied to sugars they

11. Considered greatest chef of all time credited with reorganization of kitchen

12. How many cups in a half gallon

13. How many pints in a gallon

14. When heat is spread through waves

15. How many pints in a quart

16. Bubbling gently at 185-205

17. Handle of pan always placed

18. Famous chef 1784-1833 known for elaborate showpieces

19. Bubbling rapidly 212 degrees

20. How many ounces in a half gallon

21. As purchased

22. How many ounces in a quart

23. How many cups in a pint

24. How many ounces in a pound

25. Fire extinguisher for grease

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