Cooking quiz #4

What type of potatoes are best for boiling (meal or waxy)

After peeling and cutting tubers always keep them submerged in cold water

• true

• false

What is the best temperature for deep frying

• 120°C

• 160°C

• 180°C

• 200°C

Which one of the following potatoes is the best for pureeing?

• Sabanera

• Pastusa

Pastusa and criolla potatoes are examples of:

• Mealy potatoes

• Waxy potatoes

Lentils cook faster than beans, so they don't need to be soaked in water

• true

• false

Soaking legumes in water before cooking helps:

• to avoid absorbing too much water during cooking

• decreasing the cooking time

• removing the strong flavor

• improve digestibility

When cooking legumes

• always add salt to the water

• always add an acid to the water

• always start from cold water

• add the legumes when the water starts boiling

If our preparation is missing liquid, should we add cold or warm liquid

• cold

• warm

How do we know a legume is done?

• when the skin starts breaking

• when it is tender and can be easily pierced with a fork

• when the water evaporates

• when it is stil a little firm in the center