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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. Deep Fried
Shoe paste
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)
Use volume measurement

2. Examples for mealy and Waxy
Shoe paste
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Mealy: french fries - russet - Waxy: Fingerlings
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)

3. Boiling Potatoes
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)
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Rissole:tourneed - lightly golden brown in clarified butter
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain

4. 2 Categories of 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
Mealy: french fries - russet - Waxy: Fingerlings
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
Shoe paste

5. Cooking Methods for Potatoes
Boiling - pureed - duchess - deep fried - raw - pan-fried
Large tournee
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

6. pommes fondant
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
Large tournee
Shoe paste
Rissole:tourneed - lightly golden brown in clarified butter

7. Cooking Rice
Large tournee
Lightly golden brown in clarified butter
3 parts liquid to 1 part rice
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

8. 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)
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
Use volume measurement

9. Rice categorized by processing
Mealy: french fries - russet - Waxy: Fingerlings
3 parts liquid to 1 part rice
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)

10. Measuring for ratio
Use volume measurement
Rissole:tourneed - lightly golden brown in clarified butter
Lightly golden brown in clarified butter
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain

11. Cooking pasta

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12. Rissole
Rissole:tourneed - lightly golden brown in clarified butter
Lightly golden brown in clarified butter
3 parts liquid to 1 part rice
Mealy: french fries - russet - Waxy: Fingerlings

13. Rice Pilaf
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Use volume measurement
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
Shoe paste

14. Rice Categories
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
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Shoe paste

15. Pate au choux
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