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CUL ARTS > Potatoes, grains and pasta > Flashcards

Potatoes, grains and pasta Flashcards

1
Q

when are potato grain and pasta served

A

main course

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2
Q

source of energy

A

carbohydrates

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3
Q

3 examples of grains

A

corn rice wheat

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4
Q

pasta potato grains are known as what

A

starches

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5
Q

3 diff types of potatos

A

new potatoes, mealy potatoes and waxy potatoes

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6
Q

small immature and harvested before their starch develop potatoes

A

new potatoes

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7
Q

also known as starch potatoes, BEST FOR BAKING

A

mealy potatoes

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8
Q

low starch content, BEST FOR BOILING

A

waxy potatoes

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9
Q

2 types of sweet potatoes

A

yellow flesh, orange flesh

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10
Q

dry and mealy texture sweet potato

A

yellow flesh

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11
Q

moister and higher in sugar sweet potato

A

orange flesh

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12
Q

less sweet than sweet potatoes

A

yams

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13
Q

what temp to store potatoes

A

50 - 65 degrees F

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14
Q

how to store potatoes

A

store in temp 50 - 65 F
dont store in ref
store in dark place
dont wash til using

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15
Q

grasses that bear edible seeds

A

grains

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16
Q

3 parts of grain

A

bran, endosperm, germ

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17
Q

skin of grain

A

bran

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18
Q

inside of grain

A

endosperm

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19
Q

healthiest part of grain

A

germ

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20
Q

3 parts of plant

A

root, stem, head

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21
Q

tawag sa seed ng plant of grain

A

kernel

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22
Q

hairy part ng plant of grain

A

beard

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23
Q

process to remove the bran and germ from endosperm

A

milling

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24
Q

5 ways of milling

A
  • stone griding
  • cracking
  • grinding
  • hulling
  • pearling
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25
Q

starchy seed of semi aquatic plant

A

rice

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26
Q

3 types of rice

A

long medium short

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27
Q

firm fluffy separate kernels rice

A

long

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28
Q

taste and texture fall somewhere betwen long and short

A

medium

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29
Q

tender and sticky rice

A

short

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30
Q

processing forms / forms of rice (4)

A

brown rice, white rice, coverted rice, instant rice

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31
Q

whole rice

A

brown rice

32
Q

pearled and polish rice

A

white rice

33
Q

parboiled to remove starch rice

A

converted rice

34
Q

fully cooked and frozen rice

A

instant rice

35
Q

7 cracked wheat and other grains

A
  • bulgur
  • couscous
  • barley
  • buckwheat/kosha
  • millet
  • oats
  • quinoa
36
Q

purchasing grains (2)

A

purchase grains that r fresh and plum and have bright color

• store in airtight containers in dark cool dry place

37
Q

made from unleavened dough of wheat flavor mixed with liquid

A

pasta

38
Q

diff between dough and batter

A

use small amt of liquid in dough

39
Q

3 types of pasta

A

italian style, asian style, dumple

40
Q

describe italian style pasta

A

fresh, dried

41
Q

example asian style pasta (4)

A

wheat noodles, rice noodles, bean starch noodles, buckwheat noodles

42
Q

2 ex of dumplings

A

plain/drop and filled

43
Q

3 purchasing and storing pasta

A
  • sold by weight fresh dried
  • can be stored in cool dry place for months
  • fresh pasta can be store in ref for a few days
44
Q

sourch of vitamins and minerlas

A

vegs

45
Q

variety of vegs that include both hybrid bred to be MINIATURES and regular varieties picked before maturity

A

baby vegs

46
Q

purchasing vegs (3)

A
  • sold in weight and count
    • packed in lugs, bushels, flats, crates
    • some vegs are purchased and processed
47
Q

hearty vegs temp

A

40 - 60 degrees F

48
Q

delicate veg temp

A

34 degrees F to 40 degrees F

49
Q

processed vegs, ionizing radiation to sterelize

A

irradiated vegs

50
Q

raw vegs that r cleaned and place in sealed containers subjected to high heat

A

canned vegs

51
Q

as convenient as canned, inhibits the growth of microorgs that cause spoilage

A

frozen vegs

52
Q

dramatically alters flavor texture and apperance, loss of moisture concentrates sugar

A

dried vegs

53
Q

4 types of bough vegs

A

irradiated, canned, frozen, dried

54
Q

define new potatoes

A

small immature that are harvested before they mature

55
Q

define mealy potatoes

A

high in starch, aka starchy potatoes best for baking

56
Q

define waxy potatoes

A

low in starch, best for boiling

57
Q

define yellow flesh

A

dry and mealy texture

58
Q

define orange flesh

A

moister higher in sugar

59
Q

define yams

A

less sweet than sweet potato

60
Q

define grains

A

grasses that bear edible seeds

61
Q

define milling

A

process of removing the bran and germ from the endosperm

62
Q

define rice

A

starchy seed of a semi aquatic plant

63
Q

define long rice

A

fluffy firm separate kernels

64
Q

define medium rice

A

falls between long and short rice

65
Q

define short rice

A

tender and sticky when cooked

66
Q

define brown rice

A

whole rice

67
Q

define white rice

A

pearled and polished

68
Q

define converted rice

A

parboiled to removed starch

69
Q

define instant rice

A

fully cooked and flash frozen

70
Q

define basta

A

made from unleavened dough of wheat flour mixed with liquid

71
Q

define vegs

A

common source of enegery and minerals

72
Q

define baby vegs

A

variety of vegs that include hybrid bred to be true miniatures and regular varities picked before maturity

73
Q

define irradiated vegs

A

vegs that are processed using ionizing radiation to sterilize

74
Q

define canned vegs

A

raw vegs that are cleaned and placed in sealed containers, subjected to high heat

75
Q

define frozen veg

A

as convenient as canned

• severly inhibits growth of microorgs that cause spoilage

76
Q

define dried vega

A

dramatically alters flavor texture and appearance

• loss of moisture concentrates sugar

CUL ARTS (6 decks)

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