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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. Measuring for ratio
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
Rissole:tourneed - lightly golden brown in clarified butter
Use volume measurement

2. Rissole
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
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Large tournee

3. Cooking Rice
3 parts liquid to 1 part rice
Rissole:tourneed - lightly golden brown in clarified butter
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

4. Deep Fried
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
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
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)

5. Cooking Methods for Potatoes
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
Boiling - pureed - duchess - deep fried - raw - pan-fried
Large tournee
3 parts liquid to 1 part rice

6. Rice Pilaf
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
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. 2 Categories of Potatoes
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
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Rissole:tourneed - lightly golden brown in clarified butter
Shoe paste

8. pommes fondant
Mealy: french fries - russet - Waxy: Fingerlings
Rissole:tourneed - lightly golden brown in clarified butter
Large tournee
Boiling - pureed - duchess - deep fried - raw - pan-fried

9. Boiling Potatoes
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
Rissole:tourneed - lightly golden brown in clarified butter
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)

10. Rice categorized by processing
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)
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)
3 parts liquid to 1 part rice

11. 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)
Boiling - pureed - duchess - deep fried - raw - 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

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

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

14. Pate au choux
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
Shoe paste
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

15. Cooking pasta
Rissole:tourneed - lightly golden brown in clarified butter
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
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)

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Starch Cookery

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