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Test 3
| Question | Answer |
|---|---|
| Name the 6 categories of pasta | Strand, Tubular, Ribbon, Shaped, Stuffed, Soup |
| Fresh pasta is made from what three ingredients? | Flour, Eggs, Salt |
| Why did pasta spread so easily through the world as a staple ingredient? | It's easy to transport because it is dried |
| Which country was the first to make pasta? | Italy |
| What are the two main categories of pasta? | Fresh and dried |
| What flours are the most commonly used to make pasta? | 00 and Semolina |
| Strand pasta is best with what kind of sauce? | Thin, oil based |
| What are the steps to cook pasta? | Boil, salted water Add pasta and stir Cook to al dente Drain but don't rinse |
| What does al dente mean? | To the tooth |
| What is the proper water to pasta ratio? | 1 liter of water to 100 g of pasta |
| Name a vegetable from the squash family | Acorn, Banana, Butternut, Pumpkin, Zucchini, Yellow |
| What is a root vegetable | It grows underground but has leaves that grow above ground. |
| What is a tuber | Vegetables that grow underground and are connected by a root system. Potatoes are tubers. |
| What are the market forms of potatoes? | Fresh, canned, frozen, dehydrated. |
| What is a legume? | A plant that has a double seamed pod and a single row of seeds. |
| What is a pulse? | The dried seeds of a legume |
| What nutrients are found in a legume | complex carbohydrates, protein, fiber |
| Name a type of cabbage | bok choy, broccoli, brussels sprouts, cauliflower, kale, kohlrabi, napa, savoy |
| Name a fruit vegetable | avocados, eggplants, peppers, tomatillos, tomatoes |
| what is the most expensive mushroom? | truffle |
| Preserved vegetables can come in these three forms: | canned, frozen, dried |
| Seafood is divided into these two categories: | Fin fish, shellfish |
| Name a saltwater fish | Artcic char, sea bass, cod, grouper, haddock, herring, tuna, salmon, sardine, red snapper, shark, skate, swordfish, mahi mahi |
| Name a freshwater fish | catfish, walleye, pike, eel, perch, trout, tilapia, whitefish |
| How do you tell if fish is fresh | overall appearance: moist, pliable fins, fresh odor, cleary shiny bulging eyes |
| How long can fish be held? | 1-2 days |
| what are the 2 classifications of shellfish | mollusks, crustaceans |
| what does en papillote mean? | In paper |
| Why is poaching a good cooking method for fish? | Because the flesh is lean and delicate |
| Which type of fish is used for raw preparations | Saltwater |
| What are the various kinds of poultry? | Chicken, turkey, duck, quail, goose |
| Why is chicken so popular? | Easy to find, easy to raise, inexpensive, easy to cook, nutritious, mild flavor |
| What is the best way to thaw chicken? | In the refrigerator |
| What is the amino acid in turkey that makes you tired? | Tryptophan |
| What makes duck meat different than other poultry? | It is all dark meat and very fatty |
| What are the benefits of basting? | Moisture, flavor, browning |
| What temperature does poultry get cooked to? | 165 degrees F |
| What are the four categories of beef cuts? | Tender, Tough, Ground, Organ |
| What are some tender cuts of beef? | tenderloin, ribs, filet mignon, ribeye |
| What are the benefits of raising beef in a sustainable way? | Grass fed is healthy and the animals get to roam, reduced carbon footprint, ethical treatment of animals, better land management |
| Why did people originally cure meats? | To preserve them |
| What is a tough cut of pork | Shoulder, leg |
| What are the benefits of marinading? | Flavor, moisture, tenderize |
| What are the characteristics of lamb meat? | high in fat, robust flavor |
| What meat is Bison most like in flavor? | Beef |
| What are the benefits of plant based meat alternatives? | environmentally friendly, nutritious, ethical to animals, provides versatility in diet |
Created by:
shawa1