Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password

Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.

Potato Grains Pasta Test

Enter the letter for the matching Answer
incorrect
1.
list 6 waxy potatoes
incorrect
2.
making perfect french fries
incorrect
3.
general types of rice
incorrect
4.
explain rice cooking method for pilaf
incorrect
5.
Potato quality and characteristic
incorrect
6.
describe the baking process of potatoes
incorrect
7.
why is rice enriched after being milled
incorrect
8.
characteristics of waxy potatoes
incorrect
9.
potato dishes made by sauteing, pan frying or deep frying
incorrect
10.
list 6 starchy potatoes
incorrect
11.
what are characteristics of starchy potatoes
incorrect
12.
explain rice cooking method for pasta
incorrect
13.
list 5 cooking techniques for potatoes
incorrect
14.
what are 2 basic ingredients in pasta
A.
boiling, simmering, baking, frying, sauteing
B.
low starch, high sugar, high moisture, when cooked: firm, moist, hold shape well. application: boil whole, salads, soups, hashed browns
C.
high starch, low sugar, low moisture when cooked: light, dry and mealy. does not hold shape. applications: mashed, pureed, french fries.
D.
use regular shaped starch potato scrub well &pierce w/fork to allow steam to escape whle cookin 4 crisp skins rub lightly with oil for tender skins leaves dry place on a sheet pan bake 400deg for 1hr or til tender hold hot uncovered for no more than an h
E.
2 basic ingredients: water, flour or semolina. egg noodles, contain whole eggs or egg yolks for flavor and color
F.
drop rice into a lg amount of boiling salted water when tender drain rice in a colander place rice in a hotel pan cover and steam dry in the oven for 5-10min alternatively, steam uncovered in a steamer
G.
milling removes some vitamins and minerals so rice is enriched or given a coating of vitamins and minerals to compensate for the loss
H.
firm smooth not wrinkly or shriveled. dry skins. shallow eyes. no sprouts, co cracks, dark spots or rotten areas. no green color(poisonous substance called solanine) from being stored in light.
I.
new potatoes, yellow fin, California whites, yukon gold, fingerling potatoes, maris peer
J.
milled white rice- all white rice has been milled to remove outer layer or bran: long grain, medium grain, and short grain.
K.
rice is rissoled in a small amount of fat to coat each grain and keep the grains separate liquid is added mixture brought to simmer covered tightly cooked over very low heat til rice has absorbed all cooking liquid
L.
deep frying starchy potatoes is a two step process. blanch cut potatoes in oil at 250 degrees. finish frying until crisp and brown at 350-375 degrees
M.
rissole, parisienne, noisette, chateau, hash browns, potato pancakes
N.
russet, idaho, chef's potato, all purpose, white rose, purple
Type the Answer that corresponds to the displayed Question.
incorrect
15.
Starch converted to _____________ in the ripening process
Type the Question that corresponds to the displayed Answer.
incorrect
16.
kasha, amarinth, quinoa, triticale
incorrect
17.
arborio: short grain Italian rice (risotto). Basmati: extra long grain from India with nutty flavor jasmine fragrant long grain. wehani: aromatic rice red in color earthy flavor. glutinous: sweet tasting short grain that is very sticky & chewy when cooked
incorrect
18.
polenta, hominy, pozole, grits, blue corn
incorrect
19.
rice: wild rice & barley wheat products: cracked wheat berries, bulgur, farro, spelt, cous cous. Corn products: polenta, hominy, pozole, grits, blue corn. Specialty grains: kasha, amarinth, quinoa, and tritcale
incorrect
20.
cracked wheat, whole wheat berries, bulgur, farro, spelt, cous cous

edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how
Created by: 1338553148
Popular Culinary Arts sets