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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. Boiling Potatoes
Use volume measurement
Mealy: french fries - russet - Waxy: Fingerlings
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain

2. Cooking Methods for Potatoes
Lightly golden brown in clarified butter
Boiling - pureed - duchess - deep fried - raw - pan-fried
Rissole:tourneed - lightly golden brown in clarified butter
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)

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

4. Rissole
Use volume measurement
Lightly golden brown in clarified butter
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times

5. 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
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
Rissole:tourneed - lightly golden brown in clarified butter

6. Cooking Rice
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
Large tournee
3 parts liquid to 1 part rice

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

8. Examples for mealy and Waxy
Mealy: french fries - russet - Waxy: Fingerlings
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
Use volume measurement
Shoe paste

9. Cooking pasta

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10. Rice Categories
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times
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
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain

11. pommes fondant
Large tournee
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
Shoe paste

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

13. Rice categorized by processing
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
Large tournee
3 parts liquid to 1 part rice
Mealy: french fries - russet - Waxy: Fingerlings

14. 2 Categories of Potatoes
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
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

15. 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)
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
Use volume measurement