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Starch Cookery

Subject : cooking

Instructions:

Answer 15 questions in 15 minutes.
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Match each statement with the correct term.
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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 Methods for Potatoes
Lightly golden brown in clarified butter
3 parts liquid to 1 part rice
Boiling - pureed - duchess - deep fried - raw - pan-fried
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)

2. Boiling Potatoes
Mealy: french fries - russet - Waxy: Fingerlings
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Lightly golden brown in clarified butter

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

4. 2 Categories of Potatoes
Boiling - pureed - duchess - deep fried - raw - 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
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. 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)
Rissole:tourneed - lightly golden brown in clarified butter
3 parts liquid to 1 part rice
Lightly golden brown in clarified butter

6. Rice Pilaf
Use volume measurement
3 parts liquid to 1 part rice
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. Pan-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
Rissole:tourneed - lightly golden brown in clarified butter
Shoe paste
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)

8. Rice categorized by processing
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)
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)
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times

9. Rice Categories
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)
Lightly golden brown in clarified butter
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain

10. Rissole
Lightly golden brown in clarified butter
Boiling - pureed - duchess - deep fried - raw - pan-fried
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

11. Measuring for ratio
Lightly golden brown in clarified butter
Use volume measurement
3 parts liquid to 1 part rice
Shoe paste

12. pommes fondant
Use volume measurement
Large tournee
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Rissole:tourneed - lightly golden brown in clarified butter

13. Cooking pasta

14. Cooking Rice
3 parts liquid to 1 part rice
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Boiling - pureed - duchess - deep fried - raw - pan-fried

15. Pate au choux
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Shoe paste
Boiling - pureed - duchess - deep fried - raw - pan-fried