WorksheetsStarches, Potatoes, Grains, Legumes
Total questions: 46
Worksheet time: 23mins
Name
Class
Date
1.
Found in potatoes exposed to light and sprouts
a)
Starch
b)
Solanine
c)
Bumping
d)
Russets
2.
Also known as Burbank or Idaho potatoes; oval-shaped white
a)
Starch
b)
Solanine
c)
Bumping
d)
Russets
3.
Increases with the age of the potato
a)
Starch
b)
Solanine
c)
Bumping
d)
Russets
4.
A procedure done to baking potatoes before serving to increase mealiness
a)
Starch
b)
Solanine
c)
Bumping
d)
Russets
5.
A procedure done to baking potatoes before serving to keep the potato from bursting
a)
Chefs
b)
Piercing
c)
Single-stage techniques
d)
Multiple-stage techniques
6.
Used to make any potato that is cooked by using several cooking methods, such as a twice-baked potato
a)
Chefs
b)
Piercing
c)
Single-stage techniques
d)
Multiple-stage techniques
7.
Used to make any potato that is cooked by using just one method, such as baked potato
a)
Chefs
b)
Piercing
c)
Single-stage techniques
d)
Multiple-stage techniques
8.
Vegetables that have been pre-cooked, sliced, and fried with onions
a)
Potatoes Lyonnaise
b)
Latkes
c)
Swiss Steak Parmentier
d)
Pilaf
9.
Common, all-purpose round red or white potatoes
a)
Chefs
b)
Piercing
c)
Single-stage techniques
d)
Multiple-stage techniques
10.
Thickly-cut potato fries or wedges, cooked with or without the skin, are known as....
a)
Shoestring potatoes
b)
Cottage fries
c)
Steak fries
11.
When cooking rice, you should use a 'liquid to rice ratio' of 4:1. The rice will...
a)
double in size
b)
quadruple in size
c)
does not change size; just softens
12.
Has only the outer hull removed in a milling process
a)
Brown rice
b)
Polished rice
c)
Converted rice
13.
Is cooked with the hull on to preserve nutrients, and then the hull and bran are removed
a)
Brown rice
b)
Polished rice
c)
Converted rice
14.
White rice with the hull, bran, and germ removed
a)
Brown rice
b)
Polished rice
c)
Converted rice
15.
A glutinous, Asian variety of rice, easily eaten with chopsticks
a)
Sticky rice
b)
Wild rice
16.
Not a true rice, but the seed of a plant native to North America
a)
Sticky rice
b)
Wild rice
17.
Arborio is...
a)
a long-grained rice that stays separated after cooking; good for pilafs
b)
a medium-grained rice that stays moist, so is best used in puddings
c)
a short-grained rice that is good for making risotto
d)
a wild-rice, that is good in pilafs and has a higher nutrient content than other rices
18.
Dumplings steamed on top of stew or poached in a flavorful broth
a)
Matzo Balls
b)
Bread dumplings
c)
Gnocchi
19.
Jewish dumplings
a)
Matzo Balls
b)
Bread dumplings
c)
Gnocchi
20.
Small Italian potato dumplings
a)
Matzo Balls
b)
Bread dumplings
c)
Gnocchi
21.
Chinese dumplings filled with meat or vegetables
a)
Spaetzle
b)
Potstickers
22.
Small German dumplings made by forcing soft dough through a sieve
a)
Spaetzle
b)
Potstickers
23.
Long, flat, narrow pasta
a)
Orzo
b)
Fettuccini
c)
Elbow macaroni
d)
Tortellini
24.
A larger version of hat-shaped capelletti
a)
Orzo
b)
Fettuccini
c)
Elbow macaroni
d)
Tortellini
25.
Small, short, curved tubes of pasta
a)
Orzo
b)
Fettuccini
c)
Elbow macaroni
d)
Tortellini
26.
Small, grain-shaped pasta
a)
Orzo
b)
Fettuccini
c)
Elbow macaroni
d)
Tortellini
27.
Small square pouches, stuffed with meat or cheese
a)
Vermicelli
b)
Farfalle
c)
Ravioli
d)
Rigatoni
28.
Like spaghetti, only with a smaller diameter
a)
Vermicelli
b)
Farfalle
c)
Ravioli
d)
Rigatoni
29.
Like penne pasta, grooved tubes, but with straight-cut ends
a)
Vermicelli
b)
Farfalle
c)
Ravioli
d)
Rigatoni
30.
Butterflies or bowties
a)
Vermicelli
b)
Farfalle
c)
Ravioli
d)
Rigatoni
31.
Conchiglie; available in different sizes
a)
Shells
b)
Lasagne
c)
Rotini
d)
Ziti
32.
Twists
a)
Shells
b)
Lasagne
c)
Rotini
d)
Ziti
33.
Smooth tubes like elbow macaroni, but not curved
a)
Shells
b)
Lasagne
c)
Rotini
d)
Ziti
34.
Very wide noodles (nearly 2 inches), with ruffled edges
a)
Shells
b)
Lasagne
c)
Rotini
d)
Ziti
35.
A light cream sauce is a good complement to this type of pasta...
a)
long, flat pasta
b)
tube or twisted pasta
c)
grain-shaped pasta
36.
If you want the skin on your baked potato to be soft and very flavorful, you should...
a)
wrap it in foil while baking
b)
rub it with fat prior to baking
c)
avoid piercing the potato skin before baking
37.
You can tell if a potato has been frostbitten...
a)
It has greenish-color spots on the skin and flesh
b)
It is watery
c)
It has a black ring under the skin when cut in cross-sections
d)
both B and C
38.
A rice dish that has been sauteed in fat and then simmered in a seasoned stock
a)
Potatoes Lyonnaise
b)
Latkes
c)
Swiss Steak Parmentier
d)
Pilaf
39.
A dish served with potatoes
a)
Potatoes Lyonnaise
b)
Latkes
c)
Swiss Steak Parmentier
d)
Pilaf
40.
Potato pancakes, popular in American-Jewish cooking
a)
Potatoes Lyonnaise
b)
Latkes
c)
Swiss Steak Parmentier
d)
Pilaf
41.
Made by mashing with eggs and squeezing through a pastry tube before being lightly browned under a broiler
a)
Vermicelli a la Provencale
b)
Risotto
c)
Croquette
d)
Duchesse Potatoes
42.
A short-grained, creamy rice dish
a)
Vermicelli a la Provencale
b)
Risotto
c)
Croquette
d)
Duchesse Potatoes
43.
A flat cake or ball of tasty mixture coated in egg and breadcrumbs prior to frying
a)
Vermicelli a la Provencale
b)
Risotto
c)
Croquette
d)
Duchesse Potatoes
44.
Made with a simple garlic and oil sauce
a)
Vermicelli a la Provencale
b)
Risotto
c)
Croquette
d)
Duchesse Potatoes
45.
What is the difference between 'noodles' and 'spaghetti'?
a)
Noodles have egg as an ingredient; spaghetti doesn't
b)
Noodles are flat; spaghetti is round
c)
Noodles are short; spaghetti is long
d)
There is no difference; spaghetti is just one type of noodle
46.
Legumes, such as black beans, chickpeas, and pinto beans, may need to be soaked before cooking. How long is the most common amount of time allowed for this?
a)
legumes are often soaked for 30 minutes
b)
legumes are often soaked for 4 hours or even overnight
c)
legumes are often soaked for 2-3 days
d)
legumes are NOT soaked; only grains such as barley are soaked
100 %
