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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. Pate au choux
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)
Shoe paste
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
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
Lightly golden brown in clarified butter
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain

3. Cooking pasta

4. Deep 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)
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
Shoe paste

5. Cooking Rice
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
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)

6. Rice categorized by processing
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
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. 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
3 parts liquid to 1 part rice
Boiling - pureed - duchess - deep fried - raw - pan-fried

8. Rissole
Lightly golden brown in clarified butter
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Large tournee
3 parts liquid to 1 part rice

9. Boiling Potatoes
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
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)

10. Rice Categories
Boiling - pureed - duchess - deep fried - raw - pan-fried
Shoe paste
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
3 parts liquid to 1 part rice

11. pommes fondant
Large tournee
Lightly golden brown in clarified butter
Shoe paste
Rissole:tourneed - lightly golden brown in clarified butter

12. Cooking Methods for Potatoes
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Lightly golden brown in clarified butter
Large tournee
Boiling - pureed - duchess - deep fried - raw - pan-fried

13. 2 Categories of Potatoes
3 parts liquid to 1 part rice
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
Boiling - pureed - duchess - deep fried - raw - pan-fried

14. Examples for mealy and Waxy
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)
Large tournee
Rissole:tourneed - lightly golden brown in clarified butter

15. Pan-Fried
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
Rissole:tourneed - lightly golden brown in clarified butter
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain