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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
Mealy: french fries - russet - Waxy: Fingerlings
Use volume measurement
Large tournee
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times

2. Cooking pasta

3. Pan-Fried
Mealy: french fries - russet - Waxy: Fingerlings
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
Rissole:tourneed - lightly golden brown in clarified butter
Shoe paste

4. Deep Fried
Boiling - pureed - duchess - deep fried - raw - pan-fried
Mealy: french fries - russet - Waxy: Fingerlings
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)

5. Examples for mealy and Waxy
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Mealy: french fries - russet - Waxy: Fingerlings
Use volume measurement
3 parts liquid to 1 part rice

6. Pate au choux
Boiling - pureed - duchess - deep fried - raw - pan-fried
Rissole:tourneed - lightly golden brown in clarified butter
Shoe paste
Lightly golden brown in clarified butter

7. Rice categorized by processing
Use volume measurement
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)
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain

8. Rice Categories
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)
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)

9. Cooking Rice
Use volume measurement
3 parts liquid to 1 part rice
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

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

11. Boiling Potatoes
Rissole:tourneed - lightly golden brown in clarified butter
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
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
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
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Boiling - pureed - duchess - deep fried - raw - pan-fried

13. Rissole
Lightly golden brown in clarified butter
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

14. 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
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
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)

15. pommes fondant
Large tournee
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
3 parts liquid to 1 part rice
Use volume measurement