Test your basic knowledge |

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
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Mealy: french fries - russet - Waxy: Fingerlings
Shoe paste
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)

2. Rice Categories
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
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Mealy: french fries - russet - Waxy: Fingerlings
3 parts liquid to 1 part rice

3. Examples for mealy and Waxy
Shoe paste
Large tournee
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

4. Cooking pasta

5. pommes fondant
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
Large tournee

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

7. Pate au choux
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
Shoe paste
Lightly golden brown in clarified butter

8. Cooking Rice
Large tournee
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
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)

9. Deep Fried
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
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)

10. Rice Pilaf
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
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Lightly golden brown in clarified butter
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)

11. Pan-Fried
Use volume measurement
Rissole:tourneed - lightly golden brown in clarified butter
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

12. 2 Categories of Potatoes
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
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
3 parts liquid to 1 part rice

13. Measuring for ratio
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
Use volume measurement
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

14. Cooking Methods for Potatoes
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)
Shoe paste
Use volume measurement

15. Rice categorized by processing
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
3 parts liquid to 1 part rice
Large tournee
Boiling - pureed - duchess - deep fried - raw - pan-fried