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WorksheetsVeg, eggs, fruit & farinaceous lesson 2
Total questions: 15
Worksheet time: 10mins
Cooking pasta "al dente" means:
Cooked with olive oil infused with chilli and garlic
Cooked with cream based sauces
Cooked Italian style
Cooked tender but not too soft or mushy
How much dry pasta is sufficient for a main course dish?
50 gr
100 gr
150 gr
180 gr
What is the difference in between polenta and semolina?
One is white, the other is yellow
Semolina has a higher protein contain
Semolina comes from wheat, polenta from corn
Polenta is traditionally a slowly cooked dish, semolina is traditionally used to make pasta
All of the above
Pasta is very versatile because it is cheap to make, stores well, and has a mild flavor that can be combined with different sauces.
True
False
Flours with low amounts of protein are best suited for pasta dough.
True
False
When rolling out pasta dough, begin with the machine on the narrowest setting.
True
False
Which of the following is NOT a filled pasta?
Ravioli
Tortellini
Spaghetti
Mezzaluna
Identify which statement best defines gluten.
Gluten is a type of flour with high amounts of protein.
Gluten is the french name for bread
Gluten is a type of tube pasta that is usually stuffed with meats and cheeses.
Gluten provides strength to hold shape, form and texture.
3 methods of cooking rice...
steamed
boiled
absorption method
stir fried
Basmati rice gives very good results when cooking risotto
True
False
Bomba is a variety of rice from...
Italy
Thailand
Spain
Portugal
Wild rice is a...
Grain
Nut
Pulses
Seed
Chickpeas are...
Grain
Pulses
Seeds
Nuts
Pulses, 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?
4 hours or overnight
30 minutes
Pulses are never soaked
2-3 days
Which of the following is not a true rice, but the seed of a plant native to North America
Sticky rice
Jasmine rice
Polished rice
Wild rice
