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Prostart Level 2 Potatoes

Total questions: 12

Worksheet time: 6mins

Name
Class
Date
1.

Potatoes exposed to light may develop a greenish color because they contain

a)

fiber.

b)

starch.

c)

chlorine.

d)

solanine.

2.

Which type of potato is best to use for making sauteed potatoes?

a)

New

b)

Russet

c)

Chef's

d)

All-purpose

3.

At what temperature range should potatoes be stored?

a)

45 to 55 degrees F

b)

55 to 65 degrees F

c)

65 to 75 degrees F

d)

75 to 85 degrees F

4.

All potatoes are _____ vegetables.

a)

Flower

b)

Stem

c)

Tuber

d)

Seed

5.

Potatoes are categorized by their ____ and ____ content.

a)

starch and moisture

b)

color and shape

c)

size and weight

d)

sugar and salt

6.

Low starch, high moisture potatoes are best for

a)

Sauteeing

b)

Boiling

c)

Baking

d)

Frying

7.

High starch, low moisture potatoes are best for

a)

Sauteeing

b)

Steaming

c)

Frying

d)

Braising

8.

Medium starch, medium moisture potatoes include Chef's/All-purpose and

a)

New potatoes

b)

Russet potatoes

c)

Sweet potatoes

d)

Yellow-fleshed potatoes

9.

When selecting potatoes, choose potatoes that are dry, firm, and ___.

a)

soft.

b)

smooth.

c)

green.

d)

moist.

10.

Potatoes cooked directly from the raw state to the finished state by using on cooking method is a single-stage technique. An example is

a)

lyonnaise potatoes

b)

mashed potatoes

c)

twice baked potatoes

11.

Potatoes precooked, sliced, and then fried with onions is

a)

potato hash

b)

scalloped potatoes

c)

lyonnaise

d)

duchesse potatoes

12.

Potato pancakes, a traditional dish in American-Jewish cooking, is called

a)

latkes

b)

hash browns

c)

french fries

d)

potato croquettes