Deck 12: Understanding Poultry and Game Birds

Question 1

Fresh, unprocessed potatoes should be stored

A) in the refrigerator.
B) in a cool, moist place.
C) in a warm, dry, dark place.
D) in a cool, dry, dark place.

Answer 1

in a cool, dry, dark place.

Question 2

Which of the following is not an ingredient in duchesse potatoes?

A) butter
B) nutmeg
C) milk
D) egg yolks

Answer 2

milk

Question 3

French fries made from fresh, raw potatoes are seasoned by

A) sprinkling the potatoes with salt before frying.
B) soaking the cut potatoes in salt water before frying.
C) sprinkling the potatoes with salt after frying.
D) soaking the cut potatoes in salt water before frying and sprinkling the potatoes with salt after frying.

Answer 3

sprinkling the potatoes with salt after frying.

Question 4

The temperature of the fat for blanching French fries (the first cooking stage) should be

A) 300ºF (150ºC).
B) 325ºF (160ºC).
C) 350ºF (175ºC).
D) 375ºF (190ºC).

Question 5

The potato is a _________ .

A) starch
B) vegetable
C) both starch and vegetable
D) neither starch nor vegetable

Question 6

Which of the following statements about potatoes is false?

A) They are one of the most popular vegetables.
B) Potatoes function as both a vegetable and a starch.
C) Potatoes may be cooked in only a limited number of ways.
D) Potatoes appear in all three meals more than any other food.

Question 7

Russet or Idaho potatoes are __________.

A) ideal for boiling
B) best for deep-frying
C) high in moisture and sugar
D) best for salads, soups, and hash browns

Question 8

__________ potatoes can be white, yellow, blue, or purple.

A) All-purpose
B) Waxy
C) Russets or Idaho
D) none of these

Question 9

What kind of potato is most often used for duchesse potatoes?

A) All-purpose
B) Waxy or new
C) Russets or Idaho
D) None of these

Question 10

When French fries have dark streaks and poor texture, there is a good possibility that __________.

A) they were made from waxy potatoes
B) the oil they were cooked in was high in saturated fat
C) they were cooked at an unacceptably high temperature
D) the potatoes they were made from were too high in starch

Question 11

Which of the following statements is true about solanine?

A) It gives potatoes a green color.
B) It is poisonous in large quantities.
C) It is formed when potatoes are stored in the light.
D) all of these

Question 12

Mashed potatoes, duchesse potatoes, and potato croquettes all start out as __________.

A) potato purée
B) Parisienne potatoes
C) new or waxy potatoes
D) any of these

Question 13

Which of the following pieces of equipment is used to prepare duchesse potatoes?

A) colander
B) pastry bag
C) food mill or ricer
D) all of these

Question 14

Potatoes should not be wrapped in foil when they are baked because they __________.

A) steam rather than bake
B) take much longer to cook
C) lose most of their nutrients
D) turn an unappealing gray color

Question 15

The most well known type of potatoes baked "en casserole" are __________ potatoes.

A) duchesse
B) scalloped
C) stuffed baked
D) rissolé or cotte

Question 16

French fries are often blanched in fat before they are deep fried because the blanching __________.

A) decreases their final cooking time
B) gives them an attractive appearance
C) seals in their natural flavor and nutrients
D) allows them to hold their shape better during deep-frying

Question 17

What classical French term is used to describe a dish that contains potatoes?

A) Printanier
B) Parmentier
C) Primeurs
D) Potelle

Question 18

Which of the following colors would you not expect to find in good-quality potatoes?

A) purple
B) green
C) pink
D) yellow

Question 19

The potato is classified as a tuber, which means that it is an underground ___________.

A) stem
B) root
C) seed
D) endosperm

Question 20

Potatoes to be combined with cream sauce should be drained well after boiling and rinsed in cold water to remove excess starch.

Question 21

Frozen French fries should not be thawed before frying.

Question 22

Potato purée to be used for making duchesse potatoes should be quite moist.

Question 23

Baked potatoes to be held for more than 30 minutes should be wrapped, breaded, and fried.

Question 24

Potato croquettes are duchesse potatoes that have been shaped, breaded, and fried.

Question 25

Potatoes that have been boiled with their skins on should be cooled before peeling.

Question 26

Starchy potatoes contain less sugar than waxy potatoes.

Question 27

Starchy potatoes contain less moisture than waxy potatoes

Question 28

"New potatoes" is the name given to any small boiling potato.

Question 29

The potato preparation shown in the picture is called _______________.

A) Anna Potatoes
B) Duchesse Potatoes
C) Dauphinoise Potatoes
D) Pommes Natures

Question 30

The potato preparation shown in the picture is called _________________.

A) Pommes Natures
B) Dauphine Potatoes
C) Anna Potatoes
D) Dauphinoise Potatoes

Question 31

The potato preparation shown in the picture is called __________________.

A) Gaufrette Potatoes
B) Pont-Neuf Potatoe
C) Potatoes Croquette
D) Allumette Potatoes

Question 32

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-You have 180 g of leeks. Using the RCF of 1.6, determine the amount of leeks required for the new yield of colcannon? _________________

Question 33

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The original yield for the colcannon recipe is 16 portions (at 150 g each) and requires 2 kg of potatoes. If there are 12 kg of potatoes on hand and all of this is to be used to make colcannon, how much can be prepared? Round your answer to the nearest hundredth. _________________

Question 34

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The original yield for the colcannon recipe is 16 portions (at 150 g each) and requires 1 kg of cabbage. If you want to make 14.2 kg of colcannon, how much cabbage will be required? Round to the nearest tenth. _________________

Question 35

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The original yield for the colcannon recipe is 16 portions (at 150 g each) and requires 180 ml of cream. How much cream will be required to make 5 kg of colcannon? Round to the whole number. _________________

Question 36

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-You have 6 ounces of leeks. Using the RCF of 1.6, determine the amount of leeks required for the new yield of colcannon? _________________

Question 37

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The original yield for the colcannon recipe is 16 portions (at 5 ounces each) and requires 4 pounds of potatoes. If there are 25 pounds of potatoes on hand, and all of this is to be used to make colcannon, how much can be prepared? Round your answer to the nearest hundredth.
_________________

Question 38

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The original yield for the colcannon recipe is 16 portions (at 5 ounces each) and requires 2 pounds of cabbage. If you want to make 31.25 pounds of colcannon, how much cabbage will be required? _________________

Question 39

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The original yield for the colcannon recipe is 16 portions (at 5 ounces each) and requires 6 fluid ounces of cream. How much cream will be required to make 10 pounds of colcannon?_________________