Cooking 12- Starch and Cereals

Which of the following is a common ingredient used in the preparation of many starch-based dishes?

• Baking soda

• Cornstarch

• Gelatin

• Vinegar

To create a smooth sauce, which type of flour is generally preferred?

• All-purpose flour

• Bread flour

• Cake flour

• Self-rising flour

Which ingredient is essential for gelatinization to occur in starch-based dishes?

• Sugar

• Fat

• Heat

• Salt

What is the primary ingredient in most cereal dishes?

• Refined sugar

• Whole grains

• Processed flour

• Artificial sweeteners

When preparing rice, what is the typical ratio of water to rice for optimal cooking?

• 1:1

• 2:1

• 1:2

• 3:1

Which of the following is a key step in preventing lumps when preparing a white sauce?

• Adding cold milk to the roux

• Adding hot milk to the roux

• Adding all the flour at once

• Skipping the roux altogether

What is the purpose of a roux in sauce making?

• To add sweetness

• To thicken the sauce

• To add flavor

• To add color

Which of the following cooking methods is MOST suitable for cooking pasta?

• Steaming

• Boiling

• Baking

• Frying

Which safety practice is MOST important when working with hot liquids in the kitchen?

• Using a damp cloth to handle hot pots

• Keeping pot handles turned inward

• Pouring liquids quickly to avoid spills

• Wearing open-toed shoes

What is the BEST way to prevent cross-contamination in the kitchen?

• Using the same cutting board for all foods

• Washing hands frequently with soap and water

• Storing raw and cooked foods together

• Wiping down surfaces only after preparing raw meat