Rice, potatoes and pasta Flashcards
1
Q
Long grain rice has _______ starch content and yields ______ textured rice
A
Less starch and yields firm textured fluffy rice
2
Q
What is the ratio for rice to liquid
A
1 to 1 and 1/2
3
Q
The best rice for stir fries is what?
A
Long grain white rice
4
Q
How is rice classified
A
Length of grain
5
Q
Potatoes are classified by what?
A
Starch content
6
Q
The best potatoes baking have what?
A
High starch contents such as russet
7
Q
The best potatoes for boiling are?
A
Red skinned
8
Q
Thicker pasta calls for what kind of sauces?
A
Heavy, chunky and meat
9
Q
8 ones of uncooked pasta will make how much?
A
4 cups
10
Q
How do you cook pasta
A
Rapid boiling water, pinch of salt, cook noodles until ala-dente (firm to bite), drain and rise (no cold water)
