Unit 10: Potatoes and Grains

True or false: Potatoes are tubers

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

• fiber

• starch

• chlorine

• solanine

Whole grains should be kept no more than how many weeks?

• one

• two

• three

• four

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

• new

• russet

• chef's

• all-purpose

The term "al dente" describes pasta that is

• firm to the bite

• soft to the bite

• crisp to the bite

• mushy to the bite

Cooked pasta can be refreshed before serving by placing it briefly in

• boiling water

• the cooler

• the freezer

• ice-cold water

Spaetzle is a type of

• grain

• pasta

• potato

• legume

The part of a grain that contains vitamins and fiber is called the

• bran

• germ

• kernel

• endosperm

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