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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. Cooking Rice
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
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. Measuring for ratio
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
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
Use volume measurement

3. Deep Fried
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Use volume measurement
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)

4. Rice Pilaf
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
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

5. Pan-Fried
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
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Rissole:tourneed - lightly golden brown in clarified butter

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

7. Cooking Methods for Potatoes
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
Boiling - pureed - duchess - deep fried - raw - pan-fried
Use volume measurement

8. Pate au choux
Mealy: french fries - russet - Waxy: Fingerlings
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)

9. Rice Categories
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
3 parts liquid to 1 part rice
Shoe paste

10. pommes fondant
Large tournee
Rissole:tourneed - 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
3 parts liquid to 1 part rice

11. Boiling Potatoes
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)
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)
Use volume measurement

12. 2 Categories of Potatoes
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
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

13. Cooking pasta

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14. Examples for mealy and Waxy
Mealy: french fries - russet - Waxy: Fingerlings
Rissole:tourneed - lightly golden brown in clarified butter
Use volume measurement
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)

15. Rice categorized by processing
Mealy: french fries - russet - Waxy: Fingerlings
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
Shoe paste