Fundies Quiz#2

Green potatoes: check all that are correct

- Green skin should be removed and can only be removed by peeling the potato - The green skin happens because of exposure of the potato to light -Solanine is a toxin which green potatoes contain

Rice Food safety: select the correct statement(s)

- Sushi rice does not need to be hot held as it contains a mixture of acid and sugar which acts as an antimicrobial mixture - Rice almost always contains a bacterium who's spores can survive boiling temperatures - Keep cooked rice HOT at 143F or above. - Adding sufficient acid to a rice salad helps to ensure it's safe to eat.

According to the Ratio and Formula Guide, what is the basic ratio for preparing risotto?

1-part rice: 3 + parts liquid by volume

The dimensions of a Batonnet cut are

1/4" x 1/4" x 2-2.5"

1 lb of whole butter yields

12 oz clarified butter

At what temperature are warm emulsion sauces the mos stable AND Food Safe?

135-145F

When poaching, eggs should be added when the water is

180°F/82°C

Formula for cooking pasta

1lb pasta-1Gal water-1oz salt

Generally, how long does it take an egg to poach if done correctly?

3 to 4 minutes

The basic egg to butter ratio for Hollandaise sauce is:

3 yolks to 9 oz clarified butter

The proper ratio for 1 gal broth made from stock is:

3lbs of meat

Formula for basic pasta dough

8oz AP flour-2 eggs- 1Tbl water-1 Tbl oil-salt

Duchesse refers to

A puree of potatoes that is mixed with egg yolks and butter

Beurre blanc is similar to hollandaise because it is?

A warm emulsion sauce

Clarified butter can be used for

ATA

How do you fix a beurre blanc that is starting to break because it is too hot?

Add a little cold water

What is the term we use when dried pasta is properly cooked?

Al dente

The most important step (s) in producing a good stock is

All the above

A term used to describe the consistency of a finished risotto meaning on the wave

All' onda

Properly cooked red cabbage as we made it in class would have which of the following finished characteristics?

Aroma of the added spices Tender, soft bite. Purple in color. A nice balance between sweet and sour.

Sachet d'epices is a

Bag of spices usually containing parsley stems, thyme, bay leaf and peppercorns

Amylose Rices:

Basmati Long grain rice

When preparing eggs, any eggs with cracked shells should

Be discarded

Red beets receive their pigmentation from

Betalaines

The cooking liquid's temperature for poaching should be

Between 145F and 185F

Pasta is cooked in ___________water

Boiling

Fresh eggs can be identified by

Bright color yolk Whole egg sinks when put in water High yolk and thick egg white when cracked open

If red beets are cooked in a ph basic cooking environment their color turns:

Brown

What is the best choice of liquid for the best extraction of flavor of stock ingredients?

Cold Water

Fresh pasta: Select the correct statement.

Cooked in boiling salted water

Classic French meat stew braised in red wine, vegetables, garlic, and seasoning.

Daube

To produce a very clear stock, the bones, mirepoix, trim are

Disturbed as little as possible

In a Hollandaise, the continuous phase of the emulsion is the

Egg yolks and reduction liquid

Boiled potatoes should be held in their cooking liquid until they are needed.

False

Classically demi-glace is composed of equal parts espagnole and brown stock and is not reduced

False

Deep poached items should always be covered with a lid when cooking

False

Eggs in the shell should be cooked at a rolling boil

False

Red vegetable pigments are not water soluble.

False

Russet potatoes are considered to be high moisture, low starch potatoes

False

The best broths are made with meat cuts from young and little exercised parts of animals T or F

False

The only difference between stocks and broth production is that stocks contain more meat. T or F

False

To cook potatoes for whipped potatoes and appareils potatoes are started in hot salted water

False

True or false: When the components of a hollandaise sauce are combined in the proper ratio, the sauce flavor will be predominantly of lemon.

False

When cooking risotto, the stock that is added should be cold or room temperature.

False

Acidic cooking mediums will have what effect on cellulose?

Firms up cellulose

The purpose of the acidic reduction in a hollandaise: Mark all that are correct

Flavor/season the sauce Supply water phase for the emulsion

Flavor

Fresh, balanced, tastes of main ingredient

Body

Full and pleasing mouthfeel, not as thin as water

Parching refers to

Heating grains in a pan, either dry or in fat, before combining with a liquid

We added acid and/or wine to the beet water to do which of the following?

It helps preserve the color of the beets.

What is one common variety of long grain rice?

Jasmine Rice Basmati Rice Carolina Gold Rice Wild Rice Red Rice

What effect does a high protein content in the flour have on finished pasta?

More Elasticity in the Pasta

What causes the formation of hydrogen sulfide?

Over cooked eggs

Pilaf

Pilaf is a fluffy, aromatic rice dish Pilaf is a technique AND a dish

The lower temperature when _______________ requires naturally tender items.

Poaching

Deep poaching: select the correct statement

Product is submerged in poaching liquid

After draining potatoes they are returned to a heat source (Oven or stove) in order to....

Remove moisture to encourage cream and butter absorption into starch molecules

Amylopectic

Risotto Short grain rice

Fresh pasta is cooked until

Silky in texture

Suitable for tough cuts, cooked over a long amount of time, i.e Beef Brisket Soups and Stews, Whole Grains The higher temperature when _____________ allows for the product to become tender

Simmering

For the decanting method of clarifying butter 2 answers

Skim the foam off the surface of the melted butter, give it some time to harden for maximum yield, Melt the butter in a hot water bath set up- a bowl inside a pot

When blanching vegetables for later reheating, how can the texture best be tested?

Take a bite-the mouthfeel will give you the best information

The most appropriate vessel for stock production is a

Taller than wider pot

Moisture weeping from scrambled eggs indicates

The eggs were overcooked

What is the most accurate way to determine a deep poached item's doneness?

Thermometer inserted into the thickest part

Poached items do not hold for a long amount of time, they are cooked a la minute. Why?

They dry out if they are hot held for extended amount of time

When whipping egg yolks for Hollandaise over steam they are done when they fall in "ribbons'' into the bowl. That means:

Thick enough for egg mass leave "trails" in the bowl

Hollandaise should be a lemon-yellow color with satiny-smooth texture

True

If you don't stir pasta when you add it to the water the starches gelatinize and the noodles will stick to each other irreversibly

True

Sauce Robert and Sauce Marchand de Vin are derivatives of Sauce Espagnole

True

Serving Broths: Clear vegetable soups and broths are usually served with a few drops of fat on the surface; particularly a good-quality olive or nut oil. T or F

True

The correct amount of mirepoix to flavor 1 gal of stock is 1 pound T of F

True

The green ring that occurs sometimes with eggs cooked in the shell happens because of a reaction between iron and sulfur normally present in eggs

True

The major distinction between stocks and broths is that broths can be served as is, whereas stocks are used in the production of other dishes T or F

True

The ratio for basmati rice pilaf is 1 TBL neutral cooking fat, 1/2 oz. onion minced, 1 cup rice, 1 ½ cups hot stock, 1 bay leaf, 2 thyme sprigs, salt, white pepper, whole butter

True

Cooking times for stock

Vegetable: 30-40 min White Beef: 8-10hrs Brown veal: 6-8 hrs Chicken 2.5-4 hrs Fish 30-60 min

Beurre Blanc is

Warm Butter Sauce

How do you tell when a chicken stock if finished simmering and ready to strain?

When the bones and meat have given up their flavor.

Brown rice is

White rice with bran and germ intact

color

White stock-slightly white, no distinct hue of any color

Mark all items that are suitable for deep poaching.

Whole Fish Tender portion cuts of fish, poultry and eggs

Court bouillon means:

a flavorful liquid that is cooked for a short amount of time

Gluten is

a protein found in wheat, barley and Rye

Gluten is developed by

adding water to flour and kneading it for an extended time

aroma

clean, no "off" smells

essence

fumet

glace

jelly-like

The potatoes that are best suited for puréeing are

low- to moderate-moisture varieties.

The French name for a secondary stock is

remouillage

remouillage

rewetting

Mounting a sauce with Butter- monter au beurre results in:

satiny smooth sauces

depouiller

skim impurities off

Eggs provide pasta with

structure Moisture Flavor

The most important factors to consider when selecting potatoes for a particular dish are

the moisture and starch content of the potato.

Clarity

translucent when hot, except fish stock

Fresh pasta and noodles can be held under refrigeration

up to 2 days

The ingredients used for poaching eggs are

water, salt, and vinegar

Mark correct statements

waxy potatoes hold their shape when cooked until tender red potatoes and yukon potatoes are examples of waxy potatoes

an ingredient in fish stock

white mirepoix

clear and light to golden

white stock