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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
Mealy: french fries - russet - Waxy: Fingerlings
3 parts liquid to 1 part rice
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Lightly golden brown in clarified butter

2. pommes fondant
Mealy: french fries - russet - Waxy: Fingerlings
Large tournee
Use volume measurement
Boiling - pureed - duchess - deep fried - raw - pan-fried

3. Rissole
Use volume measurement
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Lightly golden brown in clarified butter
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

4. Deep Fried
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
Shoe paste

5. 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)
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Large tournee

6. 2 Categories of Potatoes
Lightly golden brown in clarified butter
3 parts liquid to 1 part rice
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

7. Rice categorized by processing
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
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)
Shoe paste

8. Rice Pilaf
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
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)

9. Cooking Methods for Potatoes
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
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)
Lightly golden brown in clarified butter

10. Cooking pasta

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11. Measuring for ratio
Use volume measurement
3 parts liquid to 1 part rice
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Rissole:tourneed - lightly golden brown in clarified butter

12. Pan-Fried
Rissole:tourneed - 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
3 parts liquid to 1 part rice
Mealy: french fries - russet - Waxy: Fingerlings

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

14. Pate au choux
Use volume measurement
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
Mealy: french fries - russet - Waxy: Fingerlings
Shoe paste

15. Rice Categories
Use volume measurement
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
Lightly golden brown in clarified butter