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CulinaryChapter11Tes
| Question | Answer |
|---|---|
| Yams and _____ are used interchangeably. | Sweet potatoes |
| Steaming is an especially good cooking method for new potatoes because of their _____ moisture content. | High |
| Cooking _____ pasta takes longer than cooking fresh pasta. | Dry |
| One example of potatoes prepared using the multiple stage method is _______ potatoes. | Lyonnaise |
| Whole grains have a ______ shelf life than milled grains. | Shorter |
| Legumes are seed from _____ plants. | Pod-producing |
| Dry legumes must be stored in a | cool, dry well-ventilated area away from light and heat. They do not need to be stored in a refrigerator. |
| Legumes include | beans, peas, lentils, nuts and seeds. (Not rice, wheat and corn.) |
| Which variety of potato is high in moisture and sugar but low in starch content? | New potato |
| Yukon gold is a variety of ____ potato. | Yellow-fleshed |
| Which type of potato is referred to as an Idaho potato? | Russet |
| Russet and all-purpose potatoes should be kept no longer than ____ days. | 30 |
| Yams can be stored up to _____ weeks. | 2 |
| When potatoes are exposed to light, they | develop a greenish color |
| Sweet potatoes, yams and russet potatoes are suited to baking, pureeing and frying because they are | high in starch and low in moisture content |
| As potatoes age, the starch content | increases |
| Which variety of potato is best for sauteing | Chef's |
| Which type of potato is best suited for making French Fries? | Russet |
| An American-Jewish traditional potato dish is | latkes |
| Which type of nut is teardrop-shaped and eaten raw, toasted and cooked? | Almond |
| Which legume is a basis for hummus? | Chickpea |
| Which part of a grain is the largest and a major source of protein and carbohydrate? | Endosperm |
| Which part of the grain is the protective coating that surrounds the grain? | Hull |
| Which variety of rice has an aromatic, nutty flavor? | Jasmine |
| Which variation of corn is used to make succotash? | Hominy |
| How long can whole grains be stored? | Up to 3 weeks |
| How many inches above floor level should dry grains be stored on shelves? | 6 |
| What is the Italian rice specialty made by stirring hot stock into a mixture of rice that has been sauteed in butter? | Risotto |
| Small German dumplings that are tasty in stews are | Spaetzle |
| Which type of pasta has a short, corkscrew shape? | Fusilli |
| Pasta and dumpling doughs include both starch and | liquid |
| Cooking pasta al dente means that the pasta's consistency is | firm |
| How many days can freshly made pasta be stored in the refrigerator? | 2 |
| Why is the resting stage important when preparing fresh pasta dough? | It allows the dough to relax and makes it easier to roll. |
| How many pounds of cooked pasta does 1 pound of dry pasta yield? | 3 |
| Which potatoes are harvested when they are very small, usually less than 2 inches in diameter? | New |
| What are proper storage temperatures for potatoes? | 45 degrees F to 55 degrees F |
| Soybeans should be soaked for ___ hours | 12 |
| Which type of pasta is thick with rigid tubes? | Rigatoni |
| Durum is used to make | bread |
| Which type of bean is popular in Peruvian dishes, specifically stews? | Canary |
| Which type of seed is very tiny, round, and blue-black? | Poppy |
| The smallest part of a grain is the | germ |
| In which cooking technique are the ingredients cooked and served in the same dish? | En casserole |
| How are most dumplings cooked initially? | Poached |
| ______ are small potato dumplings served in Italian cuisine. | Gnocchi |
| The _______ is when the germ, bran and hull of the grain are removed or polished. | Milling process |
| ______ is a harmful, bitter-tasting substance that appears as a greenish color on potatoes that have been exposed to light. | Solanine |
| The ______ technique takes potatoes directly from the raw state to the finished state using one cooking method. | Single-stage |
| _____ is the technique for cooking grains in which the food preparer sautes the grain briefly in oil or butter and then simmers it in stock or water with various seasonings. | Pilaf |
Created by:
abwalte