WorksheetsMastering Potato and Grain Prep
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
Which type of potato is best for baking and mashing?
a)
New potatoes
b)
Sweet potatoes
c)
Yukon Gold
d)
Russet
2.
Which cooking method is best for new potatoes?
a)
Boiling
b)
Roasting
c)
Baking
d)
Frying
3.
What is the best way to enhance the sweetness of sweet potatoes?
a)
Steam them
b)
Boil them
c)
Fry them
d)
Bake or roast them
4.
How should legumes be stored to maintain freshness?
a)
In the refrigerator
b)
In a warm place
c)
In airtight containers
d)
In open bags
5.
What is the main part of a grain that is nutrient-rich?
a)
Germ
b)
Endosperm
c)
Bran
d)
Husk
6.
What is the main difference between pilaf and risotto cooking methods?
a)
Pilaf uses broth gradually, while risotto is sautéed first.
b)
Pilaf is sautéed before adding liquid, while risotto is stirred while adding broth.
c)
Pilaf is boiled, while risotto is baked.
d)
Pilaf is creamy, while risotto is fluffy.
7.
What is a key difference between pilaf and risotto?
a)
Pilaf is creamy, risotto is fluffy.
b)
Risotto is cooked with broth added gradually.
c)
Pilaf uses only rice, risotto uses grains.
d)
Risotto is sautéed before adding liquid.
8.
What is a sign of quality in pasta packaging?
a)
Damage to the packaging
b)
Quality ingredients listed
c)
A low price
d)
Bright colors on the package
9.
What is the first step in making fresh pasta?
a)
Cook the pasta
b)
Mix flour and eggs
c)
Roll out the dough
d)
Let the dough rest
10.
Which type of pasta is shaped like small, soft dumplings?
a)
Penne
b)
Gnocchi
c)
Orzo
d)
Fettuccini
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