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

2. pommes fondant
Use volume measurement
Boiling - pureed - duchess - deep fried - raw - pan-fried
Large tournee
Mealy: french fries - russet - Waxy: Fingerlings

3. Cooking pasta

4. Rice Pilaf
Shoe paste
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
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

5. Cooking Rice
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)
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

6. Rice Categories
Boiling - pureed - duchess - deep fried - raw - pan-fried
Shoe paste
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

7. Deep Fried
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)
Large tournee
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times

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

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

10. Measuring for ratio
Boiling - pureed - duchess - deep fried - raw - pan-fried
Rissole:tourneed - lightly golden brown in clarified butter
Use volume measurement
3 parts liquid to 1 part rice

11. 2 Categories of Potatoes
Lightly golden brown in clarified butter
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
Mealy: french fries - russet - Waxy: Fingerlings

12. Pan-Fried
Mealy: french fries - russet - Waxy: Fingerlings
Rissole:tourneed - lightly golden brown in clarified butter
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)

13. Examples for mealy and Waxy
Mealy: french fries - russet - Waxy: Fingerlings
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

14. Cooking Methods for Potatoes
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)
Boiling - pureed - duchess - deep fried - raw - pan-fried
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

15. Pate au choux
Shoe paste
Large tournee
Boiling - pureed - duchess - deep fried - raw - pan-fried
3 parts liquid to 1 part rice