Test your basic knowledge |

Starch Cookery

Subject : cooking

Instructions:

Answer 15 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. Rice Categories
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Lightly golden brown in clarified butter
Rissole:tourneed - lightly golden brown in clarified butter
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

2. Cooking Rice
Boiling - pureed - duchess - deep fried - raw - pan-fried
3 parts liquid to 1 part rice
Mealy: french fries - russet - Waxy: Fingerlings
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)

3. Cooking pasta

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4. Pan-Fried
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
Mealy: french fries - russet - Waxy: Fingerlings
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

5. Cooking Methods for Potatoes
Boiling - pureed - duchess - deep fried - raw - pan-fried
Lightly golden brown in clarified butter
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Rissole:tourneed - lightly golden brown in clarified butter

6. 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
Large tournee
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Lightly golden brown in clarified butter

7. Pate au choux
Shoe paste
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
Use volume measurement
Boiling - pureed - duchess - deep fried - raw - pan-fried

8. Rice Pilaf
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
Mealy: french fries - russet - Waxy: Fingerlings
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
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)

9. Examples for mealy and Waxy
Mealy: french fries - russet - Waxy: Fingerlings
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Lightly golden brown in clarified butter
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)

10. Rissole
Large tournee
Shoe paste
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Lightly golden brown in clarified butter

11. 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
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

12. Boiling Potatoes
Use volume measurement
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
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
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)

13. Measuring for ratio
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)
Use volume measurement
Boiling - pureed - duchess - deep fried - raw - pan-fried

14. Deep Fried
Large tournee
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)
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

15. pommes fondant
Shoe paste
Large tournee
Lightly golden brown in clarified butter
Rissole:tourneed - lightly golden brown in clarified butter