Exam 23: Potatoes, Grains and Pasta

What is the toxin present in the eyes and sprouts of potatoes and those showing green spots that have been stored improperly?

What is the best method for determining the doneness of most grains?

Which type of rice will be firm, fluffy and separate when cooked?

What aromatic, delicate long-grain rice is preferred in Indian cuisine?

Which of the following would be best for making French fries?

What is the process of forcing pasta through perforated plates to create various shapes?

Macaroni is the term used for any dried pasta made with wheat flour.

From what is Italian dried pasta made?

Black rice is the term used to refer to rice that has not been hulled.

What are the three classifications of rice based on seed size?

Potatoes should not be refrigerated.

What is the classic dish made from mashed or puréed potatoes blended with eggs and seasoned?

What is the best potato choice for pan-frying?

What is the cooking method for rice when the grains are first sautéed in butter before boiling?

Grains, such as corn and rice, are actually the edible seeds of a grass.

What is the process of removing all or part of the hull, bran and germ from grains such as barley?

What term refers to the firm but tender bite of pasta when it is properly cooked?

What is the only reliable way to test pasta for doneness?

What is the largest part of the grain kernel?

How should potatoes be stored?