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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. Measuring for ratio
Use volume measurement
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Lightly golden brown in clarified butter

2. pommes fondant
3 parts liquid to 1 part rice
Mealy: french fries - russet - Waxy: Fingerlings
Large tournee
Use volume measurement

3. Pate au choux
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
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
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)

4. Deep Fried
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
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
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)

5. Rice Categories
Shoe paste
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
Rissole:tourneed - lightly golden brown in clarified butter

6. Examples for mealy and Waxy
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
Use volume measurement
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain

7. Cooking Rice
Use volume measurement
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
3 parts liquid to 1 part rice
Rissole:tourneed - lightly golden brown in clarified butter

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
Lightly golden brown in clarified butter
Large tournee
Boiling - pureed - duchess - deep fried - raw - pan-fried

9. Rissole
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)
Lightly golden brown in clarified butter
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

10. Pan-Fried
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)
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

11. Boiling Potatoes
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Shoe paste
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)

12. Cooking Methods for 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)
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
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

13. Cooking pasta

14. 2 Categories of Potatoes
Shoe paste
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)
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

15. Rice categorized by processing
Use volume measurement
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
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)