Question 1

Corn is treated with lye to make grits.

Accepted Answer

A) True 
 B)False  True

Question 2

Couscous is made from wheat.

Accepted Answer

A) True 
 B)False  True

Question 3

Semolina is

Accepted Answer

A)  an Italian rice dish 
B)  a type of egg noodle 
C)  a baked pasta dish 
D)  a high-protein flour 
A)  an Italian rice dish 
B)  a type of egg noodle 
C)  a baked pasta dish 
D)  a high-protein flour D

Question 4

Which of the following are usually soaked in water before being cooked?

Accepted Answer

A)  Split peas 
B)  Lentils 
C)  Pinto beans 
D)  Both split peas and lentils 
A)  Split peas 
B)  Lentils 
C)  Pinto beans 
D)  Both split peas and lentils

Question 5

Couscous is made from _________________.

Accepted Answer

A)  semolina 
B)  rice flour 
C)  buckwheat flour 
D)  egg noodle dough 
A)  semolina 
B)  rice flour 
C)  buckwheat flour 
D)  egg noodle dough

Question 6

Which of the following takes the longest time to cook?

Accepted Answer

A)  brown rice 
B)  basmati rice 
C)  parboiled rice 
D)  regular milled white rice 
A)  brown rice 
B)  basmati rice 
C)  parboiled rice 
D)  regular milled white rice

Question 7

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 7 pounds and requires 2 ounces of butter. Calculate the amount of butter needed for our desired yield of 9 pounds rice pilaf. Round your answer to the nearest tenth. _________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 8

The main ingredients for fresh pasta dough to make fettuccine are flour and eggs.

Accepted Answer

A) True 
 B)False

Question 9

When making a rice pilaf, it is not necessary to __________ the rice.

Accepted Answer

A)  wash 
B)  sauté 
C)  measure 
D)  add seasonings to 
A)  wash 
B)  sauté 
C)  measure 
D)  add seasonings to

Question 10

Bulgur is a type of __________.

Accepted Answer

A)  rice 
B)  pasta 
C)  wheat 
D)  barley 
A)  rice 
B)  pasta 
C)  wheat 
D)  barley

Question 11

Pasta cooked al dente __________.

Accepted Answer

A)  is firm to the bite 
B)  should be visibly dented 
C)  is slightly soft and mushy 
D)  must be held in its cooking water for a least 20 minutes before serving 
A)  is firm to the bite 
B)  should be visibly dented 
C)  is slightly soft and mushy 
D)  must be held in its cooking water for a least 20 minutes before serving

Question 12

If you used the pasta method to cook rice, you would use __________ liquid than if you used the boiling method.

Accepted Answer

A)  more 
B)  the same 
C)  much less 
D)  slightly less 
A)  more 
B)  the same 
C)  much less 
D)  slightly less

Question 13

One unique aspect of preparing risotto is that __________.

Accepted Answer

A)  each grain of rice must be kept fluffy and separate 
B)  chicken stock may never be used as the cooking liquid 
C)  the rice is cooked in a large amount of water and then drained 
D)  small amounts of stock are added until the appropriate consistency is reached 
A)  each grain of rice must be kept fluffy and separate 
B)  chicken stock may never be used as the cooking liquid 
C)  the rice is cooked in a large amount of water and then drained 
D)  small amounts of stock are added until the appropriate consistency is reached

Question 14

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 6 pounds. Calculate the RCF based on a desired yield of 16 pounds rice pilaf. Round your answer to the nearest hundredth. _________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 15

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 4 kg. Calculate the RCF based on a desired yield of 9 kg rice pilaf. Round your answer to the nearest hundredth. _________________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 16

The type of rice that holds its shape best after cooking is _______________.

Accepted Answer

A)  instant 
B)  brown 
C)  parboiled 
D)  regular milled long grain 
A)  instant 
B)  brown 
C)  parboiled 
D)  regular milled long grain

Question 17

Which of the following is not a corn product?

Accepted Answer

A)  polenta 
B)  hominy 
C)  pozole 
D)  farro 
A)  polenta 
B)  hominy 
C)  pozole 
D)  farro

Question 18

Parboiled rice takes less time to cook than regular long-grain white rice.

Accepted Answer

A) True 
 B)False

Question 19

Kasha is an ancient variety of wheat.

Accepted Answer

A) True 
 B)False

Question 20

Fresh pasta, if it has not been allowed to dry, takes about 5 minutes to cook after the water has returned to a boil.

Accepted Answer

A) True 
 B)False

Exam 13: Cooking Poultry and Game Birds

Corn is treated with lye to make grits.

Couscous is made from wheat.

Semolina is

Which of the following are usually soaked in water before being cooked?

Couscous is made from _________________.

Which of the following takes the longest time to cook?

The main ingredients for fresh pasta dough to make fettuccine are flour and eggs.

When making a rice pilaf, it is not necessary to __________ the rice.

Bulgur is a type of __________.

Pasta cooked al dente __________.

If you used the pasta method to cook rice, you would use __________ liquid than if you used the boiling method.

One unique aspect of preparing risotto is that __________.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The rice pilaf recipe yields 6 pounds. Calculate the RCF based on a desired yield of 16 pounds rice pilaf. Round your answer to the nearest hundredth. _________________

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The rice pilaf recipe yields 4 kg. Calculate the RCF based on a desired yield of 9 kg rice pilaf. Round your answer to the nearest hundredth. _________________

The type of rice that holds its shape best after cooking is _______________.

Which of the following is not a corn product?

Parboiled rice takes less time to cook than regular long-grain white rice.

Kasha is an ancient variety of wheat.

Fresh pasta, if it has not been allowed to dry, takes about 5 minutes to cook after the water has returned to a boil.

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