Exam 12: Understanding Poultry and Game Birds

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?_________________

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. _________________

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? _________________

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

Which of the following statements about potatoes is false?

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

Frozen French fries should not be thawed before frying.

The potato is a _________ .

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

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

Starchy potatoes contain less sugar than waxy potatoes.

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. _________________

Fresh, unprocessed potatoes should be stored

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. _________________

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

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

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

Starchy potatoes contain less moisture than waxy potatoes

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

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