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PC2-Block D Flashcards

1
Q

Which variety of potatoes are Russian bananas and ruby crescents?

A

Fingerling

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2
Q

How are potatoes graded in Canada?

A

Size and cleanliness.

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3
Q

What is the best way to store russet potatoes?

A

In a cool, dry and dark area.

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4
Q

What is the best cooking method for mealy potatoes?

A

Baking

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5
Q

What is the name of the toxic substance found in potatoes with green outer discoloration?

A

Solanine

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6
Q

How are potatoes blanched when preparing French fries?

A

Blanched in fat at a low temperature.

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7
Q

What are Lyonnaise potatoes?

A

Blanched potato slices sautéed with onions.

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8
Q

What is the appropriate fat temperature for blanching potatoes when making french fries?

A

150ºC (300ºF)

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9
Q

What should not be done when blanching potatoes?

A

Rinse in cold water.

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10
Q

How are blanched potatoes cooled?

A

At room temperature.

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11
Q

What is the best fat temperature for finishing french fries for service (after blanching)?

A

175ºC (350ºF).

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12
Q

How are sautéed or pan-fried potatoes prevented from becoming greasy?

A

They must cook in preheated oil.

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13
Q

What is the name of a dish made with sliced potatoes mixed with cream and seasonings, topped with gruyère cheese and baked?

A

Gratin dauphinoise.

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14
Q

What are scalloped potatoes baked in?

A

Heavy cream.

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15
Q

What is the proper procedure for preparing Duchesse potatoes?

A

Cook potatoes in unsalted water starting with cold water; drain and steam dry; purée; add butter; add egg yolk; add seasonings.

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16
Q

Which of the following is NOT an ingredient in duchesse potatoes?

Select one:
a. Butter
b. Nutmeg
c. Milk
d. Egg yolks

A

Milk

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17
Q

What are dauphine potatoes comprised of?

A

2/3 duchess potatoes and 1/3 choux pastry.

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18
Q

What are deep-fried balls of almond-coated potatoes called?

A

Berny potatoes.

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19
Q

Which potato recipe requires that partially cooked potatoes be peeled, shredded and sautéed in butter until golden on each side?

A

Rösti

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20
Q

What is the proper procedure for preparing Anna potatoes?

A

Layer sliced potatoes with hot clarified butter and seasonings in a hot skillet and bake until soft and brown.

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21
Q

Which potatoes are cut in a waffle-like fashion on a mandolin and deep-fried until golden?

A

Gaufrette

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22
Q

Which pasta is stuffed with a cheese or meat filling?

A

Tortellini

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23
Q

Which type of flour is found in fresh pasta dough?

A

Semolina

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24
Q

Which of the following pasta is often stuffed with meat or cheese?

A

Manicotti

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25
What are large, flat, rolled sheets of fresh pasta dough that can be cut into ribbons, circles, squares or other shapes called?
Sfoglia
26
What is the proper procedure to prepare pasta dough?
Add eggs, oil and water to semolina, form dough and knead
27
What is the primary ingredient in polenta?
Cornmeal
28
What is the proper procedure to prepare dough to make spaetzle?
Beat eggs, add water and seasonings, add flour to form a thick batter.
29
What is the proper procedure to prepare gnocchi Piemontaise style?
Boil potatoes, pass through a ricer or food mill, add eggs and seasonings, add flour and form a dough. Shape and poach in simmering water.
30
What is gnocchi piémontaise traditionally served with?
Tomato sauce.
31
What are poached potato dumplings called?
Gnocchi piémontaise.
32
What is the method for making polenta?
Slowly whisk cornmeal into simmering liquid.
33
Which starch can be described as coarsely ground semolina pasta of North African origin?
Couscous
34
What is the proper procedure to prepare gnocchi Parisienne style?
Boil water with butter, add flour, form a dough and add eggs. Poach dollops in simmering water.
35
What is spaetzle?
Tiny dumplings of freshly made dough.
36
What should you do after spaetzle has risen to the surface of the boiling water?
Remove and plunge them into ice water.
37
Which pasta dish is comprised of a large tube of pasta filled with a meat or cheese filling and baked in sauce?
Cannelloni
38
What is the process of coating pasta dishes with grated cheese and browning them under a salamander or in a hot oven called?
Gratinating
39
What ingredient gives black pasta its characteristic color?
Squid ink.
40
Which plant is bulgur produced from?
Wheat
40
Which of the following is not a kidney bean? Select one: a. Garbanzo. b. Lima. c. Fava d. Quinoa
Quinoa
41
Which plant are grits produced from?
Corn
42
What is couscous made from?
Semolina wheat.
43
Which of the following is NOT a corn product? Select one: a. Polenta b. Hominy c. Pozole d. Farro
Farro
44
What is the name of a product made with dried corn that has been soaked in hydrated lime or lye?
Hominy
45
Which of the following statements is true for pearled barley?
Often used in soups.
46
47
What is the name of finely ground flour made from hominy and used for making bread, tortillas, and tamales?
Masa harina.
48
In Mexican cuisine, what is hominy in its whole grain form known as?
Pozole
49
What are hulled, roasted buckwheat groats called?
Kasha
50
Which starch has the longest cooking time?
Barley
51
Which starch has the shortest cooking time?
Couscous
52
Which of the products has the longest cooking time? Select one: a. Lentils. b. Dried beans. c. Wild rice. d. Couscous.
Dried beans.
53
What is the ratio of water to dried legumes when soaking before cooking?
3:1
54
What is cassoulet?
A casserole consisting primarily of dried white beans.
55
What is the name of a dish made with sliced potatoes mixed with cream and seasonings, topped with gruyère cheese and baked?
Gratin dauphinoise.
56
What causes french fries to have dark streaks and poor texture?
The potatoes contain too much sugar.
57
What is the proper procedure to prepare Anna potatoes?
Layer sliced potatoes with hot clarified butter and seasonings in a hot skillet and bake until soft and brown.
58
What are pre-cooked sliced potatoes sautéed with onions known as?
Lyonnaise
59
Which potato recipe requires that partially cooked potatoes be peeled, shredded and sautéed in butter until golden on each side?
Rösti
60
What is the appropriate fat temperature for blanching potatoes when making french fries?
150ºC (300ºF)
61
What is the potato dish comprised of 2/3 duchess potatoes and 1/3 choux pastry?
Dauphine
62
What are turned blanched potatoes tossed in hot oil until golden called?
Château potatoes.
63
What is the main reason potatoes are pierced with a fork before baking?
To allow steam to escape while cooking
64
What is the proper procedure to prepare potatoes to be served as boiled potatoes?
Peel, cut if need be, add to salted water, bring to simmer and cook until tender.
65
What are thin slices of potato that are arranged in a circular pattern, brushed with butter and baked until golden?
Anna
66
What is the proper procedure to prepare dough to make spaetzle?
Beat eggs, add water and seasonings, add flour to form a thick batter.
67
What is the ratio of the weight of dry pasta to water when cooking pasta?
1:8
68
Which kind of noodles are made with buckwheat?
Soba
69
What is the primary ingredient in polenta?
Cornmeal.
70
Which of the following pastas is most often served with rich cream sauces?
Fettuccine
71
What is the method for making polenta?
Slowly whisk semolina into simmering liquid.
72
Which pasta is stuffed with a cheese or meat filling?
Tortellini
73
What is the pasta that has the shape of a shell?
Conchiglie
74
What are large, flat, rolled sheets of fresh pasta dough that can be cut into ribbons, circles, squares or other shapes called?
Sfoglia
75
What is the proper procedure to prepare risotto?
Sweat chopped onions in olive oil, add rice and sauté, add a little hot stock, stir until stock is absorbed, repeat this step until all required liquid is used, and finish with butter and parmesan cheese.
76
What is cassoulet?
A casserole consisting primarily of dried white beans.
77
Which type of rice will remain firm, fluffy and separate when cooked?
Long grain.
78
Before cooking, what should you do with dry legumes such as peas and beans?
Soak in cold water.
79
What are hulled, roasted buckwheat groats called?
Kasha
80
Which product has the longest cooking time? Select one: a. Wild rice. b. Couscous. c. Dried beans. d. Lentils.
c. Dried beans.
81
What are the standard proportions of liquid to long-grain white rice?
1 litre of liquid to 500 ml of rice.
82
Which preparation is most likely to use arborio rice?
Risotto
83
Which grain can be cooked in the same manner as risotto?
Barley
84
Which statement is true about the nutritional content of whole grains?
They are a good source of dietary fiber.
85
What is the name of a product made with dried corn that has been soaked in hydrated lime or lye?
Hominy
86
Which of the following takes the longest time to cook?
Brown rice.
87
What is the name of finely ground flour made from hominy and used for making breads, tortillas, and tamales?
Masa harina
88
Which rice is predominantly used in Indian cuisine?
Basmati rice.
89
Which rice is predominantly used in Chinese cuisine?
Jasmine rice.

ITA (3 decks)

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