Question

1. The russet and Idaho potatoes are both _____________ and ____________. These potatoes are best for baking.A. High-starch and low-moistureB. Medium starch and medium-moistureC. Low-starch and high-moistureD.Low-starch and Low Moisture2. The Yukon gold and chef’s purpose potatoes are both ____________ and ______________. These potatoes are suited for boiling steaming, sautéing, and oven roasting.A. High-starch and low-moistureB. Medium starch and medium-moistureC. Low-starch and high-moistureD. Low-starch and Low Moisture3. New potatoes are _____________________ and _____________________. New potatoes are best for boiling, steaming, and oven roasting.A. High-starch and low-moistureB. Medium starch and medium-moistureC. Low-starch and high-moistureD. Low-starch and Low Moisture4. Which of the following potato dish is an example of a single stage cooking method?A. French FriesB. Baked PotatoesC. Roasted PotatoesD. All the above ore single stage cooking methods.
5. Which of the following potato dishes is an example of multiple-stage technique?A. French FriesB. Mashed PotatoesC. Baked PotatoesD. Steamed Potatoes6. What is the definition of a legume?A. Any seed producing plant is considered a legumeB. A tuber, root of a plant that is edibleC. Seeds from a pod producing plantD. Nuts are legumes7. Which of the following is an example of a legume?A. Green BeansB. PotatoesC. CornD. Lentils8. Which of the following is an example of a legume?A. PeanutsB. Sunflower SeedsC. AlmondsD. All of the above9. Which of the steps below is the first step in preparing grains with the pilaf method?A. Sauté grains briefly in oil or butter and then add all the liquid and simmerB. Sauté grains in oil or butter and then and ¼ of the liquid and simmer
10. Grains when finished cooking with the pilaf method are?A. Tender but not mushyB. Has a porridge like consistency 11. Which cooking technique listed below best describes risotto method of cooking grains?A. Sauté grains briefly in oil or butter and then add all the liquid and simmerB. Sauté grains in oil or butter and then and ¼ of the liquid and simmer 12. Grains when finished cooking with the risotto method should A. Tender but not mushyB. Has a porridge like consistency 13. What does the term al dente mean?A. Done or the finishB. Firm to the bite or toothC. Made with high gluten flour like semolinaD. Melt in the mouth14. What is the ratio of egg to flour when making pasta?A. 1 egg to 1 Cup flour (about 7-8 oz)B. 1 egg to ½ Cup flour (about 3-4 oz)C. 1 egg to ¼ Cup flour (about 2 oz)D. 2 eggs to ¾ Cup flour (about 6-7 oz)15. The first step when making pasta dough is?A. Make a fontanaB. Rest the doughC. Beat the egg, so the yolk and white are well mixedD. Oil the pasta board

Answer 1

Answer:

i would help if i could im sorry

Explanation: