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Starch Cookery

Subject : cooking

Instructions:

Answer 15 questions in 15 minutes.
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Match each statement with the correct term.
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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. 2 Categories of Potatoes
Mealy (Starchy) high starch content - low sugar - bakers - good for deep frying - fluffy - thick skin - Waxy low starch content - best for boiling - roasted - thin skin
Use volume measurement
Mealy: french fries - russet - Waxy: Fingerlings
Rissole:tourneed - lightly golden brown in clarified butter

2. Rissole
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Shoe paste
Lightly golden brown in clarified butter
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times

3. Cooking Methods for Potatoes
2 parts liquid to 1 part rice by volume - heat fat - sweat aromats - add rice and coat grains with fat - add hot stock - simmer - cover and place in oven at 375 for 20-30 minutes or until all the liquid is absorbed and tender - fluff with fork
Boiling - pureed - duchess - deep fried - raw - pan-fried
From a pureed appariel (mixture) - Croquette - Dauphine: appariel with pate au choux (shoe paste) - From raw: pommes frits - Pont Neuf - Pomme paille (shoe string) - Cottage fries (rondelle cut)
3 parts liquid to 1 part rice

4. Rice Categories
Mealy (Starchy) high starch content - low sugar - bakers - good for deep frying - fluffy - thick skin - Waxy low starch content - best for boiling - roasted - thin skin
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
Shoe paste

5. Measuring for ratio
Mealy: french fries - russet - Waxy: Fingerlings
3 parts liquid to 1 part rice
Use volume measurement
Large tournee

6. Pate au choux
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
Shoe paste
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Rissole:tourneed - lightly golden brown in clarified butter

7. Examples for mealy and Waxy
2 parts liquid to 1 part rice by volume - heat fat - sweat aromats - add rice and coat grains with fat - add hot stock - simmer - cover and place in oven at 375 for 20-30 minutes or until all the liquid is absorbed and tender - fluff with fork
From a pureed appariel (mixture) - Croquette - Dauphine: appariel with pate au choux (shoe paste) - From raw: pommes frits - Pont Neuf - Pomme paille (shoe string) - Cottage fries (rondelle cut)
Shoe paste
Mealy: french fries - russet - Waxy: Fingerlings

8. pommes fondant
Large tournee
Mealy (Starchy) high starch content - low sugar - bakers - good for deep frying - fluffy - thick skin - Waxy low starch content - best for boiling - roasted - thin skin
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain

9. Deep Fried
From a pureed appariel (mixture) - Croquette - Dauphine: appariel with pate au choux (shoe paste) - From raw: pommes frits - Pont Neuf - Pomme paille (shoe string) - Cottage fries (rondelle cut)
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Rissole:tourneed - lightly golden brown in clarified butter
Mealy: french fries - russet - Waxy: Fingerlings

10. Rice categorized by processing
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
3 parts liquid to 1 part rice
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)

11. Cooking Rice
3 parts liquid to 1 part rice
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)

12. Boiling Potatoes
Boiling - pureed - duchess - deep fried - raw - pan-fried
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
Rissole:tourneed - lightly golden brown in clarified butter

13. Cooking pasta
Mealy (Starchy) high starch content - low sugar - bakers - good for deep frying - fluffy - thick skin - Waxy low starch content - best for boiling - roasted - thin skin
3 parts liquid to 1 part rice
Rissole:tourneed - lightly golden brown in clarified butter
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times

14. Pan-Fried
Shoe paste
Mealy: french fries - russet - Waxy: Fingerlings
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
Rissole:tourneed - lightly golden brown in clarified butter

15. Rice Pilaf
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Boiling - pureed - duchess - deep fried - raw - pan-fried
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
2 parts liquid to 1 part rice by volume - heat fat - sweat aromats - add rice and coat grains with fat - add hot stock - simmer - cover and place in oven at 375 for 20-30 minutes or until all the liquid is absorbed and tender - fluff with fork

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Starch Cookery

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