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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. Rissole
Boiling - pureed - duchess - deep fried - raw - pan-fried
Lightly golden brown in clarified butter
Rissole:tourneed - lightly golden brown in clarified butter
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)

2. Cooking Rice
Rissole:tourneed - lightly golden brown in clarified butter
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
3 parts liquid to 1 part rice
Mealy: french fries - russet - Waxy: Fingerlings

3. Rice categorized by processing
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)
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
3 parts liquid to 1 part rice

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

5. Examples for mealy and Waxy
Use volume measurement
Mealy: french fries - russet - Waxy: Fingerlings
3 parts liquid to 1 part rice
Boiling - pureed - duchess - deep fried - raw - pan-fried

6. Rice Pilaf
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
Use volume measurement
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

7. 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
Lightly golden brown in clarified butter
Shoe paste
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. pommes fondant
Large tournee
Lightly golden brown in clarified butter
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. Deep Fried
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
Lightly golden brown in clarified butter
3 parts liquid to 1 part rice
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. 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
Shoe paste
Boiling - pureed - duchess - deep fried - raw - pan-fried
3 parts liquid to 1 part rice

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
Rissole:tourneed - lightly golden brown in clarified butter
Boiling - pureed - duchess - deep fried - raw - pan-fried
Shoe paste

12. Boiling Potatoes
Boiling - pureed - duchess - deep fried - raw - pan-fried
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
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

13. Cooking pasta

14. Pan-Fried
Lightly golden brown in clarified butter
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 (Starchy) high starch content - low sugar - bakers - good for deep frying - fluffy - thick skin - Waxy low starch content - best for boiling - roasted - thin skin
Rissole:tourneed - lightly golden brown in clarified butter

15. Measuring for ratio
Rissole:tourneed - lightly golden brown in clarified butter
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Use volume measurement
3 parts liquid to 1 part rice