Starches, Pasta, Temperatures And Misc Flashcards Preview

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Flashcards in Starches, Pasta, Temperatures And Misc Deck (22):
0

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

Gradually?

1

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

True or False?

False.

It contains protein: chicken, chorizo etc

2

The ratio to salted water to wild rice is?

4:1

3

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

True or False?

True

4

What shape is the dough cut into to make tortellini?

Round

5

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

8:1

6

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

4 : 1

7

What is the temperature for frying calamari?

350 F

8

The optimal temperature for proofing bread is?

33 - 34 C

9

The maximum you want to heat flavoured oil is 200 F

True or False?

False.

You can go up to 300 F

10

What is the holding temperature for cream soup?

68 - 75 C

11

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

True or False?

True

12

What is the weight of a large egg?

56 g - 63 g

13

Fillings for a Quiche Lorraine are?

Bacon, onion and cheese.

14

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

True or False?

True

15

Cooked frog legs are texturally similar to chicken?

True or False?

True

16

Garbanzo and chickpeas are 2 names for the same ingredient?

True or False?

True

17

Whats the ratio between dried herbs and fresh herbs?

1 : 3

18

The cheese most commonly associated with fondue is :

Swiss ( Emmenthaler )

19

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

Tapanade

20

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

Reuben

21

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?

True