Questions for Review:
Test: Chapter 16 – Rice , pasta, gnocchi and noodles
|1.When boiling pasta, was is the correct water to pasta ratio? |
|a |1:1 |
|b |3:1 |
|c |5:1 |
|d |10:1 |
|Answer: d |
|2.What is the type of rice most commonly used in making sweet dishes? |
|a |Long grain |
|b |Brown rice |
|c |Short grain |
|d |Par boiled rice |
|Answer: c |
|3.What is the main ingredient in Gnocchi Peidmontese? |
|a |Potato |
|b |Semolina |
|c |Choux paste |
|d |Flour |
|Answer: a |
|4.What would be an alternative farinaceous item to potato on a menu? |
|a |Pumpkin |
|b |Kumara |
|c |Polenta |
|d |Cauliflower |
|Answer: c |
|5.By which method is pilaf rice is commonly cooked? |
|a |Boiling method |
|b |Absorption method |
|c |Microwave method |
|d |Steaming method |
|Answer: b |
|6.What is the rice best suited for making risotto? |
|a |Carnaroli |
|b |Arborio |
|c |Vialone Nano |
|d |Any of the above |
|Answer: d |
|7.Which farinaceous product is made from semolina and water, and dried into small balls? |
|a |Spätzle |
|b |Polenta |
|c |Quinoa |
|d |Cous cous |
|Answer: d |
|8.Semolina is the main ingredient in which type of gnocchi? |
|a |Peidmontese |
|b |Romaine |
|c |Parisienne |
|d |French |
|Answer: b |
|9.What is the ratio of rice to liquid used when producing a pilaf rice? |
|a |1:1 |
|b |1:1.5 |
|c |1:3 |
|d |10:1 |
|Answer: b |
|10. Which type of flour is used to make a quality pasta dough? |
|a |Semolina |
|b |Self-raising |
|c |Soft |
|d |Whole-grain |
|Answer: a |
True or false questions
Highlight or circle the correct answer, or enter your answer in the space provided.
|Answer true or false about cooking rice and pasta |
|1. Adding oil to the water in which pasta is boiled will prevent it |True |False |
|from sticking together. | | |
|2. Pilaf rice is a braised rice dish. |True |False |
|3. Pasta is named after its shape and size. |True |False |
|4. Polenta is a by-product of wheat. |True |False |
|5. Brown rice includes all varieties of rice but still contains the |True |False |
|bran. | | |
|6. ‘Al dente’ is a term that describes the degree of cooking. |True |False |
|7. When producing potato gnocchi you should select waxy potatoes for |True |False |
|the best results. | | |
|8. Farinaceous items served as an accompaniment to a main meal weigh |True |False |
|about 100 grams. | | |
|9. Long-grain rice is best suited to savoury dishes. |True |False |
|10. Rice must always be washed prior to using. |True |False |
|Answers: False, True, True, False, True, True, False, True, True, False |
Short-answer questions
Enter your answer in the space provided.
|1.List five items that may be used on a menu as farinaceous products. |
|Potato, rice, pasta, gnocchi, noodles, polenta, cous cous, spätzle, other suitable answer |
|2.Identify the two main categories of rice and give an example of each. |
|The main categories are long grain and short grain. Long-grain varieties include Basmati, Jasmine, Calrose or other suitable answer. |
|Short grain examples include Arborio, Carnaroli, Vialone Nano, Koshihikari, Calrose, glutinous rice, other suitable answer. |
|3.Identify three commodities that can be made as a by-product of rice. |
|Rice by-products include: rice starch, rice milk, rice bran, rice flour, rice paper and rice vinegar or other suitable answer. |
|4.Identify the two main methods used to cook rice. |
|Rice is cooked by two main ways, by the boiling method and the absorption method. |
|5.Identify three ingredients that can be added to pasta dough during production that could add flavour or variety. |
|Ingredients include: spinach or herbs, tomato paste, squid ink, saffron, other suitable answer. |
|6.List the three main types of gnocchi and identify their major ingredient. |
|The main types of gnocchi and their major ingredients are: Peidmontese (potato), Romaine (semolina) and Parisienne (choux paste). |
|7.Identify three types of noodle. |
|Types include: Hokkien, Soba, Udon, Somen, Rice, Laksa, other suitable answer. |
|8.What is the Australian variety of long-grain rice? |
|Calrose |
|9.When cooking pasta, the key to cooking it well is to cook it in what ratio to boiling salted water? |
|10:1 water to pasta |
|10.Name three varieties of hard cheese that can be served with pasta. |
|Parmesan, romano, provolone, hard cheddar |
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