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ITA > PC2-Block D > Flashcards

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
Q

What are large, flat, rolled sheets of fresh pasta dough that can be cut into ribbons, circles, squares or other shapes called?

A

Sfoglia

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26
Q

What is the proper procedure to prepare pasta dough?

A

Add eggs, oil and water to semolina, form dough and knead

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27
Q

What is the primary ingredient in polenta?

A

Cornmeal

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28
Q

What is the proper procedure to prepare dough to make spaetzle?

A

Beat eggs, add water and seasonings, add flour to form a thick batter.

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29
Q

What is the proper procedure to prepare gnocchi Piemontaise style?

A

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.

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30
Q

What is gnocchi piémontaise traditionally served with?

A

Tomato sauce.

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31
Q

What are poached potato dumplings called?

A

Gnocchi piémontaise.

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32
Q

What is the method for making polenta?

A

Slowly whisk cornmeal into simmering liquid.

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33
Q

Which starch can be described as coarsely ground semolina pasta of North African origin?

A

Couscous

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34
Q

What is the proper procedure to prepare gnocchi Parisienne style?

A

Boil water with butter, add flour, form a dough and add eggs. Poach dollops in simmering water.

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35
Q

What is spaetzle?

A

Tiny dumplings of freshly made dough.

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36
Q

What should you do after spaetzle has risen to the surface of the boiling water?

A

Remove and plunge them into ice water.

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37
Q

Which pasta dish is comprised of a large tube of pasta filled with a meat or cheese filling and baked in sauce?

A

Cannelloni

38
Q

What is the process of coating pasta dishes with grated cheese and browning them under a salamander or in a hot oven called?

A

Gratinating

39
Q

What ingredient gives black pasta its characteristic color?

A

Squid ink.

40
Q

Which plant is bulgur produced from?

A

Wheat

40
Q

Which of the following is not a kidney bean?

Select one:
a. Garbanzo.
b. Lima.
c. Fava
d. Quinoa

A

Quinoa

41
Q

Which plant are grits produced from?

A

Corn

42
Q

What is couscous made from?

A

Semolina wheat.

43
Q

Which of the following is NOT a corn product?

Select one:
a. Polenta
b. Hominy
c. Pozole
d. Farro

A

Farro

44
Q

What is the name of a product made with dried corn that has been soaked in hydrated lime or lye?

A

Hominy

45
Q

Which of the following statements is true for pearled barley?

A

Often used in soups.

46
Q
A
47
Q

What is the name of finely ground flour made from hominy and used for making bread, tortillas, and tamales?

A

Masa harina.

48
Q

In Mexican cuisine, what is hominy in its whole grain form known as?

A

Pozole

49
Q

What are hulled, roasted buckwheat groats called?

A

Kasha

50
Q

Which starch has the longest cooking time?

A

Barley

51
Q

Which starch has the shortest cooking time?

A

Couscous

52
Q

Which of the products has the longest cooking time?

Select one:
a. Lentils.
b. Dried beans.
c. Wild rice.
d. Couscous.

A

Dried beans.

53
Q

What is the ratio of water to dried legumes when soaking before cooking?

A

3:1

54
Q

What is cassoulet?

A

A casserole consisting primarily of dried white beans.

55
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.

56
Q

What causes french fries to have dark streaks and poor texture?

A

The potatoes contain too much sugar.

57
Q

What is the proper procedure to prepare Anna potatoes?

A

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

58
Q

What are pre-cooked sliced potatoes sautéed with onions known as?

A

Lyonnaise

59
Q

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

A

Rösti

60
Q

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

A

150ºC (300ºF)

61
Q

What is the potato dish comprised of 2/3 duchess potatoes and 1/3 choux pastry?

A

Dauphine

62
Q

What are turned blanched potatoes tossed in hot oil until golden called?

A

Château potatoes.

63
Q

What is the main reason potatoes are pierced with a fork before baking?

A

To allow steam to escape while cooking

64
Q

What is the proper procedure to prepare potatoes to be served as boiled potatoes?

A

Peel, cut if need be, add to salted water, bring to simmer and cook until tender.

65
Q

What are thin slices of potato that are arranged in a circular pattern, brushed with butter and baked until golden?

A

Anna

66
Q

What is the proper procedure to prepare dough to make spaetzle?

A

Beat eggs, add water and seasonings, add flour to form a thick batter.

67
Q

What is the ratio of the weight of dry pasta to water when cooking pasta?

A

1:8

68
Q

Which kind of noodles are made with buckwheat?

A

Soba

69
Q

What is the primary ingredient in polenta?

A

Cornmeal.

70
Q

Which of the following pastas is most often served with rich cream sauces?

A

Fettuccine

71
Q

What is the method for making polenta?

A

Slowly whisk semolina into simmering liquid.

72
Q

Which pasta is stuffed with a cheese or meat filling?

A

Tortellini

73
Q

What is the pasta that has the shape of a shell?

A

Conchiglie

74
Q

What are large, flat, rolled sheets of fresh pasta dough that can be cut into ribbons, circles, squares or other shapes called?

A

Sfoglia

75
Q

What is the proper procedure to prepare risotto?

A

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
Q

What is cassoulet?

A

A casserole consisting primarily of dried white beans.

77
Q

Which type of rice will remain firm, fluffy and separate when cooked?

A

Long grain.

78
Q

Before cooking, what should you do with dry legumes such as peas and beans?

A

Soak in cold water.

79
Q

What are hulled, roasted buckwheat groats called?

A

Kasha

80
Q

Which product has the longest cooking time?

Select one:
a. Wild rice.
b. Couscous.
c. Dried beans.
d. Lentils.

A

c. Dried beans.

81
Q

What are the standard proportions of liquid to long-grain white rice?

A

1 litre of liquid to 500 ml of rice.

82
Q

Which preparation is most likely to use arborio rice?

A

Risotto

83
Q

Which grain can be cooked in the same manner as risotto?

A

Barley

84
Q

Which statement is true about the nutritional content of whole grains?

A

They are a good source of dietary fiber.

85
Q

What is the name of a product made with dried corn that has been soaked in hydrated lime or lye?

A

Hominy

86
Q

Which of the following takes the longest time to cook?

A

Brown rice.

87
Q

What is the name of finely ground flour made from hominy and used for making breads, tortillas, and tamales?

A

Masa harina

88
Q

Which rice is predominantly used in Indian cuisine?

A

Basmati rice.

89
Q

Which rice is predominantly used in Chinese cuisine?

A

Jasmine rice.

ITA (3 decks)

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