ࡱ> c Hjbjb&& 8DDzd J J J8DJDJd\LPMPMfMfMfMANANAN \\\\\\\,]R4`r;\ANANANANAN;\qSfMfMP\qSqSqSAN:fMfM \qSD8,AN \qSqSqSDM  J{QqSqSf\0\qS`qS`qSqSdd#h'"ddh'Test: Chapter 16 Rice , pasta, gnocchi and noodles 1.When boiling pasta, was is the correct water to pasta ratio?a1:1b3:1c5:1d10:1Answer: d 2.What is the type of rice most commonly used in making sweet dishes?aLong grainbBrown ricecShort graindPar boiled riceAnswer: c 3.What is the main ingredient in Gnocchi Peidmontese?aPotatobSemolinacChoux pastedFlourAnswer: a 4.What would be an alternative farinaceous item to potato on a menu?aPumpkinbKumaracPolentadCauliflowerAnswer: c 5.By which method is pilaf rice is commonly cooked?aBoiling methodbAbsorption methodcMicrowave methoddSteaming methodAnswer: b 6.What is the rice best suited for making risotto?aCarnarolibArboriocVialone NanodAny of the aboveAnswer: d 7.Which farinaceous product is made from semolina and water, and dried into small balls?aSptzlebPolentacQuinoadCous cousAnswer: d 8.Semolina is the main ingredient in which type of gnocchi?aPeidmontesebRomainecParisiennedFrenchAnswer: b 9.What is the ratio of rice to liquid used when producing a pilaf rice?a1:1b1:1.5c1:3d10:1Answer: b 10. Which type of flour is used to make a quality pasta dough?aSemolinabSelf-raisingcSoftdWhole-grainAnswer: 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 pasta1. Adding oil to the water in which pasta is boiled will prevent it from sticking together.TrueFalse2. Pilaf rice is a braised rice dish.TrueFalse3. Pasta is named after its shape and size.TrueFalse4. Polenta is a by-product of wheat.TrueFalse5. Brown rice includes all varieties of rice but still contains the bran.TrueFalse6. Al dente is a term that describes the degree of cooking.TrueFalse7. When producing potato gnocchi you should select waxy potatoes for the best results.TrueFalse8. Farinaceous items served as an accompaniment to a main meal weigh about 100 grams.TrueFalse9. Long-grain rice is best suited to savoury dishes.TrueFalse10. Rice must always be washed prior to using.TrueFalseAnswers: 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, sptzle, 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 Cookery for the Hospitality Industry 6th Edition PAGE 4 Cambridge University Press Dodgshun, Peters, ODea 2011 56tuvwx{}~"$-./efghioqrs{ŸŸŸ *h h CJOJQJ *h h CJOJQJh h CJOJQJh h CJOJQJhzTh OJQJhzTh 5OJQJh h 5CJOJQJ h h h h 5CJ(OJQJ856uvx|oo$Ifgd lLekd$$Ifl#H$ t064 l4a$Ifgd lgd G|}tt$Ifgd lLxkdD$$Ifl08# t064 l4att$Ifgd lLxkd$$Ifl08# t064 l4att$Ifgd lLxkd$$Ifl08# t064 l4at$Ifgd lLxkdR$$Ifl08# t064 l4a$Ifgd lgd ekd$$Ifl#H$ t064 l4a$Ifgd lLekd$$Ifl#H$ t064 l4att$Ifgd lLxkd4$$Ifl08# t064 l4att$Ifgd lLxkd$$Ifl08# t064 l4a#tt$Ifgd lLxkd$$Ifl08# t064 l4a#$.t$Ifgd lLxkdB$$Ifl08# t064 l4a./0f$Ifgd lgd ekd$$Ifl#H$ t064 l4afgip$Ifgd lLekd$$Ifl#H$ t064 l4apqs|tt$Ifgd lLxkd$$$Ifl08# t064 l4a|}tt$Ifgd lLxkd~$$Ifl08# t064 l4a{}~  !UVWXYgijk|~󼰥󼰥󼰥hzTh OJQJhzTh 5OJQJh h 5CJOJQJ *h h CJOJQJ *h h CJOJQJh h CJOJQJh h CJOJQJAtt$Ifgd lLxkd$$Ifl08# t064 l4at$Ifgd lLxkd2$$Ifl08# t064 l4a$Ifgd lgd ekd$$Ifl#H$ t064 l4a$Ifgd lLekd$$Ifl#H$ t064 l4att$Ifgd lLxkd$$Ifl08# t064 l4att$Ifgd lLxkdn$$Ifl08# t064 l4a tt$Ifgd lLxkd$$Ifl08# t064 l4a t$Ifgd lLxkd"$$Ifl08# t064 l4a !"V$Ifgd lgd ekd|$$Ifl#H$ t064 l4aVWYh$Ifgd lLekd$$Ifl#H$ t064 l4ahik}tt$Ifgd lLxkd$$Ifl08# t064 l4a}~tt$Ifgd lLxkd^$$Ifl08# t064 l4att$Ifgd lLxkd$$Ifl08# t064 l4at$Ifgd lLxkd $$Ifl08# t064 l4a$Ifgd lgd ekdl $$Ifl#H$ t064 l4a$Ifgd lLekd $$Ifl#H$ t064 l4att$Ifgd lLxkd $$Ifl08# t064 l4a     ! 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