Year 1 Chapter 11 Potatoes and Grains

Potatoes exposed to light may develop a greenish color because they contain

• fiber
• starch
• chlorine
• solanine

Whole grains should be kept no more than ____weeks

• 1
• 2
• 3
• 4

Which type of potato is best to use for making sauteed potatoes?

• New
• Russet
• Chef's
• All-Purpose

The edible seed of grain without its husk or hull is called the

• bran
• germ
• kernel
• endosperm

At what temperature range should potatoes be stored?

• 45*F-55*F
• 55*F-65*F
• 65*F-75*F
• 75*F-85*F

Seeds from pod producing plants are called

• pilaf
• beans
• grains
• legumes

The technique for cooking grains in which the grain is sauteed briefly in oil or butter is called

• pilaf
• risotto
• arborio
• lyonnaise

Which variety of potato is high in moisture and sugar, but low in starch content?

• yam
• russet
• new potato
• yellow fleshed

Russet and all-purpose potatoes should be kept no longer than _____days.3

• 3
• 14
• 21
• 30

Sweet potatoes, yams, and russet potatoes are suited to baking , pureeing, and frying because they are

• low in starch and low in moisture
• high in starch and low in moisture
• low in starch and high in moisture
• low in starch and high in moisture