Deck 13: Cooking Poultry and Game Birds

Question 1

Which of the following are usually soaked in water before being cooked?

A) Split peas
B) Lentils
C) Pinto beans
D) Both split peas and lentils

Answer 1

Pinto beans

Question 2

The type of rice that holds its shape best after cooking is _______________.

A) instant
B) brown
C) parboiled
D) regular milled long grain

Answer 2

parboiled

Question 3

Basic proportions for boiling long grain white rice are

A) 2 pints of water to 1 pound rice (or 1 liter of water to 500 g rice).
B) 2 quarts water to 1 pound rice (or 2 liters of water to 500 g rice).
C) 1 pint water to 1 pound rice (or 500 g water to 500 g rice).
D) none of these

Answer 3

2 pints of water to 1 pound rice (or 1 liter of water to 500 g rice).

Question 4

Semolina is

A) an Italian rice dish
B) a type of egg noodle
C) a baked pasta dish
D) a high-protein flour

Question 5

Spaghetti should be cooked by

A) adding it little by little to a large quantity of boiling, salted water and simmering gently until done.
B) adding it all at once to enough boiling, salted water to cover and boiling until done.
C) adding it all at once to a large quantity of boiling, salted water and boiling until done.
D) adding it to cold water, bring to a boil, and simmering until done.

Question 6

Which of the following is not a corn product?

A) polenta
B) hominy
C) pozole
D) farro

Question 7

Which of the following combinations is correct?

A) enriched rice-coated with vitamins
B) long-grain rice-sticky when cooked
C) short- and medium-grain rice-fluffy when cooked
D) all of these

Question 8

Which of the following takes the longest time to cook?

A) brown rice
B) basmati rice
C) parboiled rice
D) regular milled white rice

Question 9

Which one of the following types of rice does not hold well after cooking and whose grains quickly lose their shape and become mushy?

A) brown
B) instant
C) parboiled
D) regular milled white

Question 10

Which of the following combinations is correct?

A) arborio rice-India
B) glutinous rice-Italy
C) jasmine rice-Southeast Asia
D) basmati rice-China and Japan

Question 11

Wild rice __________.

A) is inexpensive
B) is actually not a rice
C) is imported from India and China
D) cooks more quickly than long-grain rice

Question 12

Pearled barley __________.

A) is often used in soups
B) has a shorter cooking time than rice
C) has not had its outer layer of bran removed
D) all of these

Question 13

Bulgur is a type of __________.

A) rice
B) pasta
C) wheat
D) barley

Question 14

If you ordered pozole in a Mexican restaurant, you would receive __________.

A) grits
B) polenta
C) hominy
D) green wheat

Question 15

When making a rice pilaf, it is not necessary to __________ the rice.

A) wash
B) sauté
C) measure
D) add seasonings to

Question 16

If you used the pasta method to cook rice, you would use __________ liquid than if you used the boiling method.

A) more
B) the same
C) much less
D) slightly less

Question 17

Which of the following cooking methods is most similar to the pilaf method?

A) braising
B) steaming
C) parboiling
D) deep-frying

Question 18

One unique aspect of preparing risotto is that __________.

A) each grain of rice must be kept fluffy and separate
B) chicken stock may never be used as the cooking liquid
C) the rice is cooked in a large amount of water and then drained
D) small amounts of stock are added until the appropriate consistency is reached

Question 19

Semolina is found in __________.

A) risotto
B) dumplings
C) glutinous rice
D) high-quality pasta

Question 20

Which of the following pastas would you stuff with meat or cheese?

A) ziti
B) linguine
C) manicotti
D) vermicelli

Question 21

Which of the following combinations of pasta type-shape is incorrect?

A) orzo-star
B) farfalle-bow tie
C) conchiglie-shell
D) fusilli-corkscrew

Question 22

Pasta cooked al dente __________.

A) is firm to the bite
B) should be visibly dented
C) is slightly soft and mushy
D) must be held in its cooking water for a least 20 minutes before serving

Question 23

Dumplings are __________.

A) usually served as main dishes
B) usually cooked by deep-frying or baking
C) made from soft doughs or batters
D) all of these

Question 24

Couscous is made from _________________.

A) semolina
B) rice flour
C) buckwheat flour
D) egg noodle dough

Question 25

Which of the following is not one of the steps for preparing instant couscous?

A) Measure equal parts by volume of couscous and water.
B) Add the couscous all at once to the boiling water.
C) After uncovering, stir to break up lumps.
D) Before serving, sauté quickly in butter to reheat.

Question 26

Which of the following is not a kidney bean?

A) Garbanzo bean
B) Lima bean
C) Fava bean
D) All of these

Question 27

The general term for dried legumes in Indian cuisine is ___________.

A) adzuki
B) mung beans
C) dal
D) miso

Question 28

Which of the following is not one of the four parts of a whole kernel of grain?

A) husk
B) endosperm
C) germ
D) stalk

Question 29

Which of the following kinds of noodles is made with buckwheat?

A) soba
B) udon
C) somen
D) cellophane noodles

Question 30

When rice noodles are used in stir-fried dishes, they are first prepared by

A) boiling them in a large quantity of salted water until al dente.
B) soaking them in cold water and then deep-frying them.
C) soaking them in hot water until softened and then adding them to the stir-fried dish.
D) simmering them in just enough water to cover.

Question 31

Parboiled rice takes less time to cook than regular long-grain white rice.

Question 32

Rice pilaf is made by sautéing rice in fat, adding boiling liquid, and then covering and baking for 45 to 50 minutes.

Question 33

Risotto is an Italian dish made by adding Parmesan cheese and mushrooms to basic rice pilaf.

Question 34

Macaroni to be baked in a casserole, such as macaroni and cheese, should be boiled until about half done, since it will cook further in the sauce.

Question 35

Spaghetti that is cooked ahead of service should be held in cold water to keep it from sticking and then reheated to order.

Question 36

The main ingredients for fresh pasta dough to make fettuccine are flour and eggs.

Question 37

Fresh pasta, if it has not been allowed to dry, takes about 5 minutes to cook after the water has returned to a boil.

Question 38

Kasha is an ancient variety of wheat.

Question 39

Couscous is made from wheat.

Question 40

Corn is treated with lye to make grits.

Question 41

Glutinous rice is a sticky rice used to make sushi.

Question 42

Arborio, jasmine, and basmati are all types of long-grain rice.

Question 43

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 4 kg and requires 60 g of butter. Calculate the amount of butter needed for our desired yield of 5 kg rice pilaf. Round your answer to the nearest tenth. _________________

Question 44

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 5 kg and requires 3 kg of onion. Calculate the amount of onion needed for our desired yield of 8 kg rice pilaf. Round your answer to the nearest tenth. _________________

Question 45

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 3 kg. Calculate the RCF based on a desired yield of 5.5 kg rice pilaf. Round to the nearest hundredth. _________________

Question 46

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 4 kg. Calculate the RCF based on a desired yield of 9 kg rice pilaf. Round your answer to the nearest hundredth. _________________

Question 47

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 7 pounds and requires 2 ounces of butter. Calculate the amount of butter needed for our desired yield of 9 pounds rice pilaf. Round your answer to the nearest tenth. _________________

Question 48

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 9 pounds and requires 5 pounds of onion. Calculate the amount of onion needed for our desired yield of 16 pounds rice pilaf. Round your answer to the nearest tenth. _________________

Question 49

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 5 pounds. Calculate the RCF based on a desired yield of 13 pounds rice pilaf. _________________

Question 50

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 6 pounds. Calculate the RCF based on a desired yield of 16 pounds rice pilaf. Round your answer to the nearest hundredth. _________________