Deck 23: Potatoes, Grains and Pasta

Question 1

What is the largest part of the grain kernel?

A) hull
B) germ
C) bran
D) endosperm

Answer 1

D

Question 2

What is the only reliable way to test pasta for doneness?

A) bite into a piece
B) time it for 10-12 minutes
C) throw it against the wall
D) follow package instructions

Answer 2

A

Question 3

All pastas, whether Italian or Asian, are cooked by boiling.

Answer 3

True

Question 4

What is the classic dish made from mashed or puréed potatoes blended with eggs and seasoned?

A) dauphine
B) duchesse
C) rösti
D) lorette

Question 5

By that method are Lyonnaise potatoes cooked?

A) baking
B) still-frying method
C) deep-frying
D) tossing method

Question 6

Converted rice is more nutritious and less starchy than regular white rice.

Question 7

The flour for making pasta can be from a variety of grains, including buckwheat and rice.

Question 8

From what is Italian dried pasta made?

A) whole wheat
B) buckwheat
C) rice flour
D) Durum wheat

Question 9

What is the best method for determining the doneness of most grains?

A) cooking time
B) tenderness
C) puffiness
D) internal temperature

Question 10

Which of the following would be best for making French fries?

A) new red potatoes
B) chef potatoes
C) sweet potatoes
D) russet potatoes

Question 11

Lasagna, fettuccine and penne are all tube-shaped pastas.

Question 12

Black rice is the term used to refer to rice that has not been hulled.

Question 13

What is the most common method for cooking grains?

A) risotto method
B) simmering
C) pilaf
D) all of the above

Question 14

Which type of rice will be firm, fluffy and separate when cooked?

A) long-grain
B) arborio
C) medium-grain
D) short-grain

Question 15

Potatoes should not be refrigerated.

Question 16

What is the best potato choice for pan-frying?

A) sweet potato
B) Yukon gold
C) russet
D) white skinned

Question 17

Both bulgur and couscous are made from wheat kernels.

Question 18

Which of the following is NOT produced from corn?

A) couscous
B) masa harina
C) grits
D) polenta

Question 19

Grains, such as corn and rice, are actually the edible seeds of a grass.

Question 20

The correct ratio of water to rice is always 2 to 1.

Question 21

What is the toxin present in the eyes and sprouts of potatoes and those showing green spots that have been stored improperly?

Question 22

Unlike Italian-style pasta, virtually all Asian noodles are made into thick or thin ribbons.

Question 23

What are the tiny seeds native to the South American Andes that can be cooked the same way as rice?

Question 24

What term refers to the firm but tender bite of pasta when it is properly cooked?

Question 25

What are the nutritional benefits of grains?

Question 26

What grain is actually a fruit whose kernels are known as groats that are often ground into flour?

Question 27

What aromatic, delicate long-grain rice is preferred in Indian cuisine?

Question 28

Macaroni is the term used for any dried pasta made with wheat flour.

Question 29

What is the process of forcing pasta through perforated plates to create various shapes?

Question 30

What are the three classifications of rice based on seed size?

Question 31

How should potatoes be stored?

Question 32

What is the process of removing all or part of the hull, bran and germ from grains such as barley?

Question 33

What is the cooking method for rice when the grains are first sautéed in butter before boiling?

Question 34

Because dried pasta and uncooked rice require time and temperature controls for safety, they must be stored under refrigeration at all times.