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

2. Rissole
Lightly golden brown in clarified butter
Shoe paste
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
3 parts liquid to 1 part rice

3. Cooking Rice
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
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

4. Measuring for ratio
Use volume measurement
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Rissole:tourneed - lightly golden brown in clarified butter
3 parts liquid to 1 part rice

5. Rice Categories
Shoe paste
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
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

6. Pan-Fried
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)
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)

7. Rice categorized by processing
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
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
Rissole:tourneed - lightly golden brown in clarified butter

8. Pate au choux
Shoe paste
3 parts liquid to 1 part rice
Mealy: french fries - russet - Waxy: Fingerlings
Rissole:tourneed - lightly golden brown in clarified butter

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

10. 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)
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
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)

11. Cooking pasta

12. Cooking Methods for Potatoes
Large tournee
Boiling - pureed - duchess - deep fried - raw - pan-fried
Lightly golden brown in clarified butter
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain

13. pommes fondant
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Large tournee
Shoe paste
Mealy: french fries - russet - Waxy: Fingerlings

14. 2 Categories of Potatoes
Shoe paste
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
Rissole:tourneed - lightly golden brown in clarified butter

15. 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
3 parts liquid to 1 part rice
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times