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Prostart Chapter 7 Potatoes, Grain, & Pasta

Total questions: 86

Worksheet time: 43mins

Name
Class
Date
1.
Who brought potatoes over to Europe for the first time?
a)
Spanish Conquistadors
b)
The Irish
c)
Christopher Columbus
d)
Your mom
2.
What is an example of a high starch potato?
a)
Red potato
b)
Fingerling
c)
Yukon Gold
d)
Russet
3.
Why do you poke holes all over a potato when you are baking it ?
a)
Makes it taste better
b)
Let's steam out when cooking
c)
Gives it a crunchy skin
d)
Makes sure it is soft and fluffy
4.
 An example of low-starch potato is__________
a)
Red Potato
b)
Fingerling Potato
c)
Yukon Gold
d)
Russet
5.
What are new potatoes?
a)
A specific potato type
b)
A mini version of any type of potato
c)
Nothing, they don't exist
d)
Not a potato at all
6.
Potato starch is made up of what?
a)
granules of fiber
b)
granules of glucose sugar
c)
granules of starch
d)
granules of water
7.
What are the 3 requirements for storage of potatoes?
a)
Dark, dry, cool
b)
Sunny, wet, hot
c)
Dark, wet and cool
d)
Sunny, dry and hot
8.
Which potatoes don't store well because of their high sugar content?
a)
Red potatoes
b)
Fingerling potatoes
c)
Yukon Gold potatoes
d)
New potatoes
9.
A Potato gratin is essentially a what?
a)
Side dish
b)
Difficult to prepare dish
c)
Casserole
d)
Shredded Potato dish
10.

True or False: Potatoes should be stored in a cool, dry area of your refrigerator

a)

True

b)

False

11.
The enlarged, edible portion of a potato plant is called the _________.
a)
Yam
b)
Eye
c)
Flower
d)
Tuber
12.
True or False: Sweet potatoes have more moisture, taste sweeter, and are a better source of vitamin A than yams.
a)
True
b)
False
13.
Whole oat or milled into flour; used in hot cereal, pilafs; flour is used for puddings, flatbreads, cakes
a)
Kasha
b)
Sorghum
c)
Steel-cut
d)
Millet
14.
Oat - whole or milled into flour; off-white, mild flavor; used in pilafs, salads, puddings, soups
a)
Barley
b)
Steel-cut
c)
Quinoa
d)
Buckwheat
15.
Dried kernels; ground to a powder; pure white; used as a thickening agent (slurry); used in baked goods
a)
Cornmeal
b)
Cornstarch
c)
Grits
d)
Hominy
16.

What is the name of the bean pictured?

a)

black beans

b)

cannellini beans

c)

chickpeas

d)

kidney beans

17.

What is the name of the bean pictured?

a)

black beans

b)

cannellini beans

c)

chickpeas

d)

kidney beans

18.

What is the name of the bean pictured?

a)

lentils

b)

pinto beans

c)

none of these

19.

The acidity of hard water (higher in Na than soft water) can keep beans from becoming tender.

a)

True

b)

False

20.

What substance can be used to neutralize the acidity of hard water when cooking beans?

a)

salt

b)

baking soda

21.

Which takes longer to cook?

a)

white rice

b)

brown rice

22.

Which method of cooking rice involves stirring the rice as it cooks

a)

Rice Pilaf

b)

Risotto

23.

In the pilaf method of cooking rice, the pot is _________ .

a)

covered

b)

uncovered

24.

Which type of rice is less starchy and cooks up drier?

a)

Arborio Rice

b)

Basmati Rice

25.

Which is considered a liquid ingredient in its original form?

a)

butter

b)

chocolate chips

c)

eggs

d)

shortening

26.

Which is an example of a legume?

a)

cabbage

b)

butter beans

c)

onions

d)

potatoes

27.

What is a health benefit of consuming legumes?

a)

They are a good source of water

b)

They are a good source of vitamin C

c)

They are a good source of vitamin D

d)

They are a good source of B vitamins

28.

Des carrottes

a)
b)
c)
d)
29.
Label part A with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
30.
Label part B with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
31.
Label part C with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
32.
Pick the one that DOES NOT apply. Why are grains a staple around the world? 
a)
Easily stored
b)
Easily grown
c)
Low in nutrients
d)
Low cost
33.
This part of the grain contains all of the insoluble fiber.
a)
Bran
b)
Endosperm
c)
Germ
34.

This part of the grain contains most of the carbohydrates in the form of starch.

a)

Bran

b)

Endosperm

c)

Germ

35.
This part of the grain is considered the nutritional powerhouse.
a)
Bran
b)
Endosperm
c)
Germ
36.
To make stronger by adding an extra nutrient.
a)
Fortified
b)
Restored
c)
Converted
d)
Enriched
37.
Adding SOME of the nutrients lost during processing.
a)
Restored
b)
Enriched
c)
Converted
d)
Fortified
38.
Enriched back to original, natural, and raw state.
a)
Restored
b)
Enriched
c)
Fortified
d)
Converted
39.
Method of preserving and restoring nutrients in rice.
a)
Enriched
b)
Fortified
c)
Converted
d)
Restored
40.
When cooking pasta, your finished product should be 
a)
al dente.
b)
a roux.
c)
mise en place.
41.
To create a base for the mac and cheese, we mixed equal fat to flour, which is called?
a)
A roux.
b)
Mirepouix.
c)
Consomme.
d)
Hollandaise.
42.
What is the ratio of uncooked to cooked pasta?
a)
1:2 cups
b)
1:3 cups
c)
1:1 cups
43.
Why did we use cold rice to stir fry?
a)
To add texture.
b)
To add better flavor.
c)
To keep structure.
d)
So you don't overcook.
44.
What are the three types of rice grains?
a)
White, brown, whole
b)
Instant, natural, cooked
c)
Short, medium, long
45.
What are the three types of rice grains?
a)
White, brown, whole
b)
Instant, natural, cooked
c)
Short, medium, long
46.
fiber is the digestible part of the grain.
a)
true
b)
false
47.
Whole grains contain all three parts of the grain.
a)
true
b)
false
48.

Carbohydrates are divided into two main categories. They are:

a)

simple and fiber

b)

simple and complex

c)

fiber and complex

49.
Which term describes the process where grains are stripped of most of their nutrients.
a)
enriched
b)
fortified
c)
refined
50.
Which term describes the process where grains are stripped of most of their nutrients, then they are added back
a)
enriched
b)
fortified
c)
refined
51.

What is diabetes type 1?

a)

disease where one's body can not produce insulin or destroys cells that produce insulin

b)

disease where body produces too much insulin

c)

disease where body uses insulin incorrectly

52.

True or False: Fiber makes you feel full longer

a)

True

b)

False

53.

An example of simple carbohydrates (check all that apply)

a)

fruit (fructose)

b)

dairy products (lactose)

c)

snickers bar (sugar)

d)

all of the above

54.

True or False: Diabetes is the disease in which there is a lack of insulin being produced or used efficiently

a)

True

b)

False

55.

Rice combined with legumes provide a complete protein.

a)

False

b)

True

56.

Also, known as the Endosperm, this is the part of the rice that is most commonly consumed.

a)

Germ

b)

Medium Grain

c)

White Rice

57.

This is the layer under the Hull, and is not removed in all rice types.

a)

Bran

b)

Hull

c)

Germ

58.

The tough outer layer of every kind of rice, that must be removed before being consumed is?

a)

Bran

b)

Hull

c)

Germ

59.

This rice has milled grains that are at least 3 to 4 times as long as they are wide.

a)

long Grain

b)

Medium Grain

c)

Short Grain

60.

The cooked grains are most moist and tender and have a greater tendency to stick together.

a)

long Grain

b)

Medium Grain

c)

Short Grain

61.

Should you wash your rice before cooking?

a)

Yes

b)

No

62.

One of the main ingredients in pasta is ____.

a)

Salt

b)

Flour

c)

Brown Sugar

d)

Sugar

63.

Finely ground hominy.

a)

Wild Rice

b)

Polenta

c)

Masa Harina

d)

Couscous

64.

Rice that has been partially cooked with stream, then dried.

a)

Risotto Method

b)

Polenta

c)

Parboiled Rice

d)

Couscous

65.

Cornmeal that is gradually sprinkled into simmering stock and cooked.

a)

Risotto Method

b)

Polenta

c)

Hominy

d)

Couscous

66.

The grain is sauteed then a small amount of hot liquid is added. The grain is stirred until all the liquid is absorbed and the process is continued until the grain is completely cooked.

a)

Risotto Method

b)

Grits

c)

Hominy

d)

Couscous

67.

True/False: If pasta is cooked al dente, the texture will be firm and tender when bitten into.

a)

True

b)

False

68.

What type of flour is preferred in pasta because it has lots of hard wheat that forms gluten?

a)

Masa harina

b)

Semolina

c)

Hominy

d)

Rice

69.

Barley is a form of cereal.

a)

True

b)

False

70.

This is characterized by the use of a flavored liquid (Usually stock) and the addition of aromatic ingredients

a)

Pilaf Method

b)

Risotto Method

c)

Absorption Method

d)

Microwaving Method

71.

What pasta is in the picture?

a)

Bucatini

b)

Fettuccine

c)

Farfalle

d)

Linguine

72.

It is the simplest method of rice preparation.

a)

Steaming and simmering method

b)

Absorption method

c)

Pilaf method

d)

Boiling methods

73.

What pasta is in the picture?

a)

rotini

b)

linguine

c)

rigatoni

d)

ziti

74.

Cooking time of Fettucine

a)

10 minutes

b)

8 minutes

c)

6 minutes

d)

4 minutes

75.

Quel est le nom du chef pour la vidéo?

a)

Samuel

b)

Jack

c)

Peter

d)

Harry Potter

76.

What are the four main ingredients of pasta? (Choose 4)

a)

Flour

b)

Eggs

c)

Salt

d)

Oil

e)

Water

77.

How can you typically tell if fresh pasta is done cooking?

a)

It floats

b)

It sinks

c)

It falls apart

d)

It sticks together

78.

Why is the resting stage so crucial in making fresh pasta?

a)

Allow the glutens to relax

b)

The dough will rise

c)

It cooks better

79.

Why do we knead fresh pasta dough with the palm of our hands?

a)

Activate glutens

b)

Show love

c)

Warmth from hands

80.

When cooking pasta, you must first _______ water before you add it.

a)

boil

b)

drain

c)

freeze

d)

pour

81.

Pasta comes in two forms. These are either...

a)

Fresh or dry

b)

Dry or wet

c)

Boxed or bagged

82.

Which is NOT a type of pasta?

a)

Spaghetti

b)

Penne

c)

Zucchini

d)

Tortellini

83.

What is the protein found in wheat?

a)

Whey protein

b)

Gluten

c)

Rye

84.

What is semolina?

a)

A type of pasta shape

b)

A type of pasta machine

c)

A type of flour ideal for making pasta

d)

A type of pasta dish

85.

Spaetzle is a type of

a)

pasta

b)

potato

c)

legume

d)

grain

86.

An example of a legume is

a)

black beans

b)

kidney beans

c)

great northern beans

d)

all choices are correct

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