Deck 23: Healthy Cooking

Question 1

The dish made from mashed or puréed potatoes blended with egg yolks,butter,and seasonings is:

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

Answer 1

A

Question 2

Which of the following best describes agnolotti?

A)round hats with a brim of dough
B)circle of dough folded into half moons
C)squares of dough folded into rectangles
D)squares of dough folded and shaped into rings

Answer 2

C

Question 3

To make French fries,the potatoes are blanched in oil at a temperature of:

A)100-130ºC (210-265ºF)
B)120-150 ºC ( 250-300ºF)
C)150-180ºC (300-355ºF)
D)180-210ºC (355-410ºF)

Answer 3

B

Question 4

The appropriate volume of water for boiling 500 g of pasta is:

A)2 L
B)3 L
C)4 L
D)5 L

Question 5

Which of the following is the best type of potato for making French fries?

A)new red
B)russet
C)sweet
D)bintje

Question 6

What type of flour is Italian dried pasta made from?

A)semolina
B)rice
C)whole wheat
D)buckwheat

Question 7

The largest part of the grain kernel is the:

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

Question 8

Wheat kernels are also known as:

A)berries
B)durum
C)whole wheat
D)grain

Question 9

Which of the following is not produced from corn?

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

Question 10

How is a château potato prepared?

A)thin slices arranged in several circular layers,coated with butter,and baked
B)sautéed in butter and turned until golden and soft
C)cut into small spheres,sautéed in butter,tossed with meat glaze
D)boiled,mashed,mixed with butter and egg yolk,and seasoned

Question 11

Which of the following best describes tortellini?

A)squares of dough folded and shaped into rings
B)squares of dough folded into rectangles
C)round hats with a brim of dough
D)circles of dough folded into half moons

Question 12

The rice pilaf and risotto cooking methods have in common that the:

A)rice is sautéed in oil
B)liquid is added in stages
C)liquid is added all at once
D)long-grain rice is used

Question 13

Thin Japanese wheat noodles are called:

A)sfoglia
B)somen
C)soba
D)udon

Question 14

Bintje potatoes are:

A)white
B)red
C)new
D)sweet

Question 15

Properly cooked risotto is:

A)firm and slightly crunchy
B)individually grained and fluffy
C)al dente and individually grained
D)creamy and porridge like

Question 16

Italian-style pastas are properly cooked when they are:

A)cooked according to instructions on the box
B)al dente
C)cooked for 10-12 minutes
D)thrown against the wall,and they stick

Question 17

A potato dish prepared by sautéing potato slices and onions together is called:

A)dauphine
B)gratin dauphinoise
C)lyonnaise
D)boulangère

Question 18

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

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

Question 19

Which of the following types of rice is used for making risotto?

A)hominy
B)arborio
C)converted
D)brown

Question 20

Mealy potatoes,also known as starch potatoes,have:

A)low starch and low sugar
B)high starch and thick skins
C)low starch and thin skins
D)high starch and thin skins

Question 21

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

Question 22

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

Question 23

Which of the following is produced from corn?

A)masa harina
B)grits
C)hominy
D)all of the above

Question 24

Mashed baked-potato pulp mixed with butter,shaped in cakes,and pan-fried best describes:

A)Jackson potatoes
B)pommes Macaire
C)gratin dauphinoise
D)Parisienne potatoes

Question 25

A duchesse mixture with choux paste and Parmesan cheese added is called:

A)dauphine
B)marquise
C)lorette
D)berny

Question 26

When cooking basmati rice,the ratio of rice to water is:

A)1:1.5
B)1:1.75
C)1:2
D)1:2.5-3

Question 27

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

Question 28

Yams are less sweet than sweet potatoes are.

Question 29

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

Question 30

Yams and sweet potatoes are produced by the same plant.

Question 31

Most pastas,whether Italian or Asian,are cooked by boiling water.

Question 32

Unlike Italian-style pasta,virtually all Asian noodles are ribbon shaped.

Question 33

When cooking pastas:

A)don't rinse the pasta if it is to be served hot.
B)salt pasta to taste as soon as it is drained.
C)add oil to the cooking water.
D)to prevent breakage,don't stir the water during cooking

Question 34

Dried pasta products are best made from:

A)durum semolina
B)all purpose flour
C)bread flour
D)rice flour

Question 35

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

Question 36

Both bulgur and couscous are made from wheat kernels.

Question 37

Thin slices of potato arranged in several circular layers in a round mould,coated with clarified butter,and then baked until crisp best describes which potato dish?

A)anna
B)boulangère
C)rösti
D)gnocchi

Question 38

Potatoes should not be refrigerated.

Question 39

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

Question 40

One of the few plant seeds that is a complete protein source is:

A)bulgur
B)couscous
C)groats
D)quinoa

Question 41

What is the correct term for the firm but tender bite of pasta that is properly cooked?

Question 42

Cellophane noodles are thin noodles made from ___________ __________.

Question 43

Pasta dough is cut and _____________ into a variety of shapes and sizes.

Question 44

Instant rice is rice that has been cut into small pieces so it cooks faster.

Question 45

Most Asian noodles benefit from soaking in hot water before cooking.

Question 46

Waxy potatoes are best for all ________________________ cooking methods.

Question 47

Potatoes are graded as No.1,No.2,and No.3.

Question 48

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

Question 49

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

Question 50

Waxy potatoes produce excellent French fries.

Question 51

_________________ is the name given to a thick Japanese wheat noodle.

Question 52

Any dried pasta made with wheat flour may be referred to as _______________,regardless of its shape.

Question 53

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

Question 54

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

Question 55

Raw peeled potatoes should be stored in cold water.

Question 56

Dauphine potatoes are prepared from __________ and ____________.

Question 57

Buckwheat is a type of wheat.

Question 58

Cornmeal is made from grinding a special type of corn known as dent.

Question 59

Grains are an excellent source of ___________,__________________,___________,and ______________.

Question 60

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

Question 61

Pasta dough rolled into thin,flat sheets is referred to as the _____________.

Question 62

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

Question 63

What traditional side dish is made by steaming and pressing durum wheat endosperm to form tiny pellets?

Question 64

How should potatoes be stored?

Question 65

Wontons and eggs rolls are made with ___________ ___________ dough.
ESSAY: Write your answer in the space provided or on a separate sheet of paper.