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Professional Cooking > Starches, Pasta, Temperatures And Misc > Flashcards

Starches, Pasta, Temperatures And Misc Flashcards

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Gourmet Food flashcards
0
Q

Paella is a saffron rice dish with vegetables and no protein.

True or False?

A

False.

It contains protein: chicken, chorizo etc

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1
Q

When making a risotto. Sauté the rice in fat with the aromatics and then how do we add the stock?

A

Gradually?

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2
Q

The ratio to salted water to wild rice is?

A

4:1

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3
Q

Manicotti are large noodle tubes that can be stuffed and baked in a tomato or cream sauce.

True or False?

A

True

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4
Q

What shape is the dough cut into to make tortellini?

A

Round

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5
Q

When boiling water for dry pasta, the ratio if water to dry pasta is…?

A

8:1

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6
Q

When boiling water for fresh pasta, the ratio of water to fresh pasta is…?

A

4 : 1

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7
Q

What is the temperature for frying calamari?

A

350 F

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8
Q

The optimal temperature for proofing bread is?

A

33 - 34 C

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9
Q

The maximum you want to heat flavoured oil is 200 F

True or False?

A

False.

You can go up to 300 F

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10
Q

What is the holding temperature for cream soup?

A

68 - 75 C

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11
Q

60 C - 80 C is the ideal temperature for Hollandaise Sauce.

True or False?

A

True

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12
Q

What is the weight of a large egg?

A

56 g - 63 g

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13
Q

Fillings for a Quiche Lorraine are?

A

Bacon, onion and cheese.

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14
Q

A table d’hôte menu is a set menu for a set price.

True or False?

A

True

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15
Q

Cooked frog legs are texturally similar to chicken?

True or False?

A

True

16
Q

Garbanzo and chickpeas are 2 names for the same ingredient?

True or False?

A

True

17
Q

Whats the ratio between dried herbs and fresh herbs?

A

1 : 3

18
Q

The cheese most commonly associated with fondue is :

A

Swiss ( Emmenthaler )

19
Q

A paste made from olives, anchovies, parsley and lemon is named?

A

Tapanade

20
Q

What popular sandwich has corned beef, sauerkraut, swiss cheese on toasted rye with mustard?

A

Reuben

21
Q

A Monto Cristo sandwich is a triple decker, roast beef, ham and swiss cheese. The crusts are cut off, dipped in egg and shallow fried.

True or False?

A

True

Professional Cooking (9 decks)

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