Chapter 29 Starch Cookery
Bake potatoes at
350*-450*oven for approximately 1 hour
Pilaf
A cooking method that saute's grain in hot fat, then simmers it in hot liquid.
After preparation, grains may be held for service in which of the following?
A warmer A steam table All the above *
Pasta method
Another name for the boiling method
Mealy potatoes are ideal for which of the following?
Baking and deep-frying
A pasta machine is needed to make fresh pasta.(true?false)
False
Because risotto takes time to make and holds well after preparation, it is often made well ahead of service.(true/false)
False
Dry pasta requires a shorter cooking time because it cooks and rehydrates at the same time. (true/false)
False
Each type of Italian pasta is cooked by a different method(true/false)
False
Fresh ravioli cannot be safety stored and must be cooked and served immediately. (true/False)
False
The roots of risotto can be traced back to ancient Persia(true/false)
False
Typically , when potatoes are to be saute'ed or pan fried, they are added raw to thye fat in which they will be cooked.(true/ false)
False
Which of the following requires the longest cooking time?
Fresh Pasta Frozen Pasta Dry Pasta *
Pasta is traditionallyserved as a course before the fish and meat in which of the following cuisines?
Italian
Sweet potatoes and yams can be prepared in which of the following methods?
Mashed, pureed, baked, or roasted
When boiling pasta , use slightly salted water for each pound of pasta.
One gallon(4L)
What cooking method includes sate'ing the grain in hot fat, then adding hot liquid and simmering without stirring?
Pilaf
Risotto
The name of a traditional Italian rice dish and the cooking method employed to create the dish
Deep- fried potatoes are classified by
Their size and shape
Asian noodles are typically cooked until soft or stir- fried until crisp.(true/False)
True
Cooked grains require proper handling to avoid spoilage or illness caused by pathogens(true/false)
True
Rice is an example of a grain that can be cooked using the "pasta method" (true/False)
True
Which of the following is used to finish cooking potatoes?
Vegetable oil Bacon Fat Duck Fat All the above *
Gaufrette
Waffle shaped deep- fried potatoes
Al Dente
When a product fully cooked but not soft or mushy
Waxy potatoes are ideal for
boiling
To boil potatoes , place potatoes in a pot and
cover with cool water to several inches above the potatoes
Saute'ing is the recommended method for reheating pasta(true/false)
false
The texture of pasta dough is quite soft which makes it easier to roll out and cut(true/false)
false
baked potatoes require a garnish and are never served plain in food service
false
t/f ; Waxy potatoes are relatively high in starch
false
true/ false; Mealy potatoes are relatively low in starch
false
When the cuisine callls for cooking pasta al dente, cook the pasta until it is
fully cooked but not soft and mushy
Compared to boiling , the simmering method that includes sate'ing of cooking rice yields a
tender product that is not sticky and good to accompany stews and other entre'es
Baked potatoes are served as an entre'e as well as a side dish (true /false)
true
Potatoes to be boiled should be cut into uniform -size pieces to control rate of cooking. (true/False)
true
Two ounces of dry pasta is considered an average entree' portion when cooked) (true/false)
true
Typically , commercial pasta and noodles are made from ground grains such as wheat, rice ,and buckwheat. (true/false)
true
When boiling potatoes,doneness can be tested using a paring knife (true/false)
true
Most methods of grain cookery require a fixed ratio of liquid to grain. The general rule is
two parts liquid to one part rice by volume
Most pasta in Western cuisine is made from wheat and
water or egg product
