Questions for Review:



Test: Chapter 16 – Rice , pasta, gnocchi and noodles

|1.When boiling pasta, was is the correct water to pasta ratio? |

|a |1:1 |

|b |3:1 |

|c |5:1 |

|d |10:1 |

|Answer: d |

|2.What is the type of rice most commonly used in making sweet dishes? |

|a |Long grain |

|b |Brown rice |

|c |Short grain |

|d |Par boiled rice |

|Answer: c |

|3.What is the main ingredient in Gnocchi Peidmontese? |

|a |Potato |

|b |Semolina |

|c |Choux paste |

|d |Flour |

|Answer: a |

|4.What would be an alternative farinaceous item to potato on a menu? |

|a |Pumpkin |

|b |Kumara |

|c |Polenta |

|d |Cauliflower |

|Answer: c |

|5.By which method is pilaf rice is commonly cooked? |

|a |Boiling method |

|b |Absorption method |

|c |Microwave method |

|d |Steaming method |

|Answer: b |

|6.What is the rice best suited for making risotto? |

|a |Carnaroli |

|b |Arborio |

|c |Vialone Nano |

|d |Any of the above |

|Answer: d |

|7.Which farinaceous product is made from semolina and water, and dried into small balls? |

|a |Spätzle |

|b |Polenta |

|c |Quinoa |

|d |Cous cous |

|Answer: d |

|8.Semolina is the main ingredient in which type of gnocchi? |

|a |Peidmontese |

|b |Romaine |

|c |Parisienne |

|d |French |

|Answer: b |

|9.What is the ratio of rice to liquid used when producing a pilaf rice? |

|a |1:1 |

|b |1:1.5 |

|c |1:3 |

|d |10:1 |

|Answer: b |

|10. Which type of flour is used to make a quality pasta dough? |

|a |Semolina |

|b |Self-raising |

|c |Soft |

|d |Whole-grain |

|Answer: 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 pasta |

|1. Adding oil to the water in which pasta is boiled will prevent it |True |False |

|from sticking together. | | |

|2. Pilaf rice is a braised rice dish. |True |False |

|3. Pasta is named after its shape and size. |True |False |

|4. Polenta is a by-product of wheat. |True |False |

|5. Brown rice includes all varieties of rice but still contains the |True |False |

|bran. | | |

|6. ‘Al dente’ is a term that describes the degree of cooking. |True |False |

|7. When producing potato gnocchi you should select waxy potatoes for |True |False |

|the best results. | | |

|8. Farinaceous items served as an accompaniment to a main meal weigh |True |False |

|about 100 grams. | | |

|9. Long-grain rice is best suited to savoury dishes. |True |False |

|10. Rice must always be washed prior to using. |True |False |

|Answers: 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, spätzle, 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 |

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