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

2. Cooking pasta

3. 2 Categories of Potatoes
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
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

4. Cooking Methods for 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)
Boiling - pureed - duchess - deep fried - raw - pan-fried
Lightly golden brown in clarified butter

5. Rice Pilaf
Lightly golden brown in clarified butter
Shoe paste
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

6. Measuring for ratio
Use volume measurement
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
Large tournee

7. Rice Categories
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Large tournee
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

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

9. Pan-Fried
Large tournee
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
Rissole:tourneed - lightly golden brown in clarified butter

10. Examples for mealy and Waxy
3 parts liquid to 1 part rice
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Rissole:tourneed - lightly golden brown in clarified butter
Mealy: french fries - russet - Waxy: Fingerlings

11. pommes fondant
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
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
Large tournee

12. Deep Fried
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Use volume measurement
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
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)

13. Boiling Potatoes
Lightly golden brown in clarified butter
Use volume measurement
Shoe paste
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)

14. Rice categorized by processing
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
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
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain

15. Rissole
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
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