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Worksheets

Prostart II Chapter 7

Total questions: 40

Worksheet time: 20mins

Name
Class
Date
1.

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

a)

Yam

b)

Russet

c)

New Potato

d)

Yellow-fleshed

2.

Yukon gold is a variety of what type of potato?

a)

Russet

b)

New

c)

All Purpose

d)

Yellow-Fleshed

3.

Which type of potato is referred to as an Idaho potato?

a)

Russet

b)

New

c)

All Purpose

d)

Yellow-Fleshed

4.

Russet and all-purpose potatoes should be kept no longer than how many days?

a)

3

b)

14

c)

21

d)

30

5.

Yams can be stored up to how many weeks?

a)

1

b)

2

c)

3

d)

4

6.

When potatoes are exposed to light, they

a)

Ripen slowly

b)

Become mushy

c)

Develop a greenish color

d)

Release a harmless odor

7.

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

a)

Low in starch and low in moisture

b)

High in starch and low in moisture

c)

Low in starch and high in moisture

d)

High in starch and high in moisture

8.

As potatoes age, the starch content

a)

Increases

b)

Decreases

c)

Is neutralized

d)

Stays the same

9.

Which variety of potato is best for sautéing?

a)

Chef's

b)

Russet

c)

New

d)

Sweet

10.

Which type of potato is often used to make French fries?

a)

Chef's

b)

Russet

c)

New

d)

Yellow-Fleshed

11.

An American-Jewish traditional potato dish is

a)

Latkes

b)

Gnocchi

c)

Spaetzle

d)

Dumplings

12.

Which type of nut is teardrop-shaped and eaten raw, toasted, and cooked?

a)

Brazil

b)

Cashew

c)

Almond

d)

Hazelnut

13.

Which legume is the basis for hummus?

a)

Lentil

b)

Chickpea

c)

Soybean

d)

Kidney bean

14.

Which part of a grain is the largest and a major source of protein and carbohydrate?

a)

Hull

b)

Bran

c)

Germ

d)

Endosperm

15.

Which part of the grain is the protective coating that surrounds the grain?

a)

Hull

b)

Bran

c)

Germ

d)

Endosperm

16.

Which variety of rice has an aromatic, nutty flavor?

a)

Basmati

b)

Jasmine

c)

Arborio

d)

Heirloom

17.

Which variation of corn is used to make succotash?

a)

Masa

b)

Grits

c)

Hominy

d)

Cornmeal

18.

How long can whole grains be stored?

a)

Indefinitely

b)

Up to 3 weeks

c)

2 to 3 months

d)

Up to a year

19.

How many inches above floor level should dry grains be stored on shelves?

a)

3

b)

6

c)

9

d)

12

20.

What is the Italian rice specialty made by constantly stirring arborio rice while adding small amounts of hot liquid, usually flavored broth or water?

a)

Risotto

b)

Arborio

c)

Spaetzle

d)

Gnocchi

21.

Small dumplings used in German cuisine are

a)

Latkes

b)

Pierogi

c)

Spaetzle

d)

Arborio

22.

Which type of pasta had a short, corkscrew shape?

a)

Fusilli

b)

Farfalle

c)

Vermicelli

d)

Orecchiette

23.

Pasta and dumpling dough include both a starch and

a)

Gluten

b)

Spices

c)

A liquid

d)

Shortening

24.

Cooking pasta al dente means that the pasta’s consistency is

a)

Soft

b)

Firm

c)

Creamy

d)

Mushy

25.

How many days can fresh, uncooked pasta be stored in the refrigerator?

a)

2

b)

4

c)

6

d)

8

26.

Why is the resting stage important when preparing fresh pasta dough?

a)

It cuts down on the cooking time

b)

It prevents the dough from becoming too elastic

c)

It allows the dough to relax and make it easier to roll

d)

It ensures that the pasta can be served and used at a later date

27.

How many pounds of cooked pasta does 1 pound of dry pasta yield?

a)

1

b)

2

c)

3

d)

4

28.

Which potatoes are harvested when they are very small, usually less than 2 inches in diameter?

a)

Yam

b)

New

c)

Russet

d)

Sweet

29.

What are the proper storage temperatures for potatoes?

a)

35°F to 45°F

b)

45°F to 55°F

c)

55°F to 65°F

d)

65°F to 75°F

30.

Which type of rice is white rice that has been very finely milled?

a)

Wild

b)

Basmati

c)

Jasmine

d)

Rice flour

31.

Dried soybeans should be soaked for how many hours before cooking?

a)

4

b)

6

c)

8

d)

12

32.

What is the cooking time for dried kidney beans?

a)

30 minutes

b)

40 minutes

c)

1 hour

d)

2 hours

33.

What are small potato dumplings served in Italian cuisine?

a)

Spaetzle

b)

Gnocchi

c)

Pilaf

d)

Ravioli

34.

Which type of pasta is thick, rigid tubes?

a)

Fusilli

b)

Rigatoni

c)

Linguine

d)

Orecchiette

35.

What are cooked balls of dough that often include a filling called?

a)

Spaetzle

b)

Gnocchi

c)

Vermicelli

d)

Dumplings

36.

Which type of bean is pink to maroon in color and commonly used in chili con carne?

a)

Fava

b)

Kidney

c)

Garbanzo

d)

Lima

37.

Which type of seed is very tiny, round, and blue-black in color?

a)

Flax

b)

Poppy

c)

Sesame

d)

Sunflower

38.

The smallest part of a whole grain is the

a)

Hull

b)

Bran

c)

Germ

d)

Endosperm

39.

In which cooking technique are potatoes cooked directly from the raw state to the finished state by using one cooking method?

a)

Pilaf

b)

Casserole

c)

Single-stage

d)

Multiple-stage

40.

How are most dumplings cooked initially?

a)

Baking

b)

Boiling

c)

Poaching

d)

Pan-frying