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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.
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. Rice Categories
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)
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)

2. 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)
Lightly golden brown in clarified butter
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Use volume measurement

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

5. Pate au choux
Boiling - pureed - duchess - deep fried - raw - pan-fried
3 parts liquid to 1 part rice
Shoe paste
Large tournee

6. Cooking Methods for Potatoes
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Boiling - pureed - duchess - deep fried - raw - pan-fried
Large tournee
Categorized by seed size: long (rice pilaf) - medium (risotto) - short grain

7. Cooking 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
Large tournee
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)
3 parts liquid to 1 part rice

8. Boiling Potatoes
Lightly golden brown in clarified butter
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Shoe paste
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. Measuring for ratio
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Use volume measurement
3 parts liquid to 1 part rice
Mealy: french fries - russet - Waxy: Fingerlings

10. Pan-Fried
Lightly golden brown in clarified butter
Large tournee
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

11. Rice Pilaf
Rissole:tourneed - lightly golden brown in clarified butter
Lightly golden brown in clarified butter
Shoe paste
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

12. Rice categorized by processing
Use volume measurement
In the skin - jacket potatoes - in stock - pommes fondant - duchess (add yolk and pipe)
Mealy: french fries - russet - Waxy: Fingerlings
Brown rice (bran intact) - white rice (bran polished) - converted rice (grains are fluffy - seperated - not sticky - most popular)

13. pommes fondant
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)
Large tournee
1 gallon rapidly boiling water to 1 # pasta - make sure there's enought water so that there's the least recovery times

14. Cooking pasta

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15. Examples for mealy and Waxy
Mealy: french fries - russet - Waxy: Fingerlings
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
Shoe paste