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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. 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
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

2. Measuring for ratio
Mealy: french fries - russet - Waxy: Fingerlings
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Boiling - pureed - duchess - deep fried - raw - pan-fried
Use volume measurement

3. Boiling Potatoes
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
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Large tournee

4. Cooking Methods for Potatoes
Large tournee
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Boiling - pureed - duchess - deep fried - raw - pan-fried
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)

5. 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
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)
Large tournee

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

7. Deep 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
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)
Mealy: french fries - russet - Waxy: Fingerlings

8. pommes fondant
Shoe paste
Large tournee
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

9. Cooking Rice
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
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)

10. 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
Boiling - pureed - duchess - deep fried - raw - pan-fried

11. Rice Pilaf
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)
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

12. Cooking pasta

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13. 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)
3 parts liquid to 1 part rice
Lightly golden brown in clarified butter
Large tournee

14. 2 Categories of Potatoes
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)
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

15. Examples for mealy and Waxy
Mealy: french fries - russet - Waxy: Fingerlings
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
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain