Grains Study Guide

Sliced potatoes baked in cheese until browned.

Au Grautin

Duchesse and pate a choux then deep fried

Dauphine

Sliced potatoes, baked in cream & milk

Dauphinoise

Chopped, formed into cakes then pan fried

Hash Brown

what are the 4 main parts of a whole grain?

Husk, Bran, Germ, & Endosperm

What is the ratio for cooking Shrt grain or starchy rice?

Ratio 1 to 11/2:1

What is the ratio of water to rice for Pilaf or other long grain rice?

Ratio 2:1

What is the ratio of water to pasta for dry pasta?

Ratio 3:1

All Legumes must be ____________ in water before cooking.

Rehydrated

Small tourne cuts browned in butter

Rissole

what contains the most protein of all legumes?

Soy Bean

Why would you wash white rice prior to cooking?

To Remove access starch that would make it sticky

The "Endosperm is the starchy white interior of a grain that is high in protein.

True

True or False: Whole grains take longer to cook because the heat penetrates the grain at a slower rate.

True

fleshy root or stem of a plant such as a potato that is able to grow into a new plant

Tuber