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Flashcards in Test 4 Deck (18)
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1
Q

What is the weight of Large Size eggs?

A

52 - 63 gram

2
Q

Kinds Of Potatoes?

A

Fingerlings, Purple Potatoes, Red Potatoes , Russet Potatoes, White Potatoes, Sweet Potatoes, Yams

3
Q

What is Mealy Potatoes?

A

A.K.A. Starchy Potatoes; those with a high starch content and thick skin, they are best for baking. Ex: Russet, White Rose, Purple

4
Q

What is Waxy Potatoes?

A

Those with a low starch content and thin skin; they are best for boiling. Ex: Red, New(red), Bintje, Yukon Gold

5
Q

What is Italian-style pasta?

A

Category: Ribbons(Spaghetti, Fettuccine, Capellini, Ravioli), Tubes (Ziti, Penne, Spira), Shapes (Orzo, Farfalle, Fusilli)

6
Q

What is Asian Noodles?

A

Wheat Noodles, Rice Noddles, Bean Starch Noodles, Buckwheat Noodles

7
Q

Kinds of Rice?

A

Arborio Rice, Basmati Rice, Brown Rice, Sticky Rice, Wild Rice

8
Q

Kinds of Grain?

A

Cornmeal, Hominy, Grits, Barley, Buckwheat, Oats, Quinoa, Cous Cous, Cracked Wheat

9
Q

Kinds of Legumes?

A
Fresh Beans (Green Beans, String Beans, Snap Beans)
Dried Beans ( Kidney Beans, Pinto Beans, ChickPeas, Lentils, Black Beans, Black-eyed Peas, Split green peas)
10
Q

What is Bran?

A

The tougher outer layer of a cereal grain and the part highest in fibre

11
Q

How to cook Rice Pilaf?

A

(1) Saute the rice in Butter (2) Adding the hot stock to the rice (3) Fluffing the finished rice

12
Q

What is Ratio for cooking rice?

A

2 part liquid : 1 part Rice

13
Q

What are the categories of Cheese?

A

Fresh, Soft. Semi-Soft, Firm, Hard

14
Q

Example of Fresh Cheese and Usage?

A

Cream Cheese (baking, dips, dressings), Mascarpone (sweet and savoury sauces), Ricotta (important ingredient for pasta and dessert)

15
Q

Example of Soft Cheese and Usage?

A

Brie ( Soups, Sauces and hors d’oeuvre), Camembert (Excellent for dessert and After- dinner Cheese), Feta (snacks, salads sauces and filling)

16
Q

Example of Semi-Soft Cheese and Usage?

A

Mozzarella ( pizza and pasta dishes), Havarti (Snacking and on sandwiches), Roquefort (Best serve before or after dinner)

17
Q

Example of Firm Cheese and Usage?

A

Cheddar (best for cooking and sandwiches), Gruyere( Fondue and Quiche), Gouda ( for snacking)

18
Q

Example of Hard Cheese and Usage?

A

Asiago (used for cooking), Parmesan( for graiting and cooking), Pecorino Romano (grating and cooking)