1. Potatoes/Grains/Pasta
Y1.U11.Flash
Potatoes/Grains/Pasta

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3. Which variety of potato is high in moisture and sugar, but low in starch content?1

4. New potato 1

5. Yukon gold is a variety of ____________ potato.2

6. yellow-fleshed 2

7. Which type of potato is referred to as an Idaho potato?3

8. Russet 3

9. Russet and all-purpose potatoes should be kept no longer than ___________ days.4

10. 30 4

11. Yams can be stored up to __________ week(s).5

12. 2 5

13. When potatoes are exposed to light, they6

14. develop a greenish color.6

15. Sweet potatoes, yams, and russet potatoes are suited to baking, puréeing, and frying because they are 7

16. high in starch and low in moisture.7

17. As potatoes age, the starch content8

18. increases. 8

19. Which variety of potato is best for sautéing?9

20. Chef’s 9

21. Which type of potato is best suited for making French fries?10

22. Russet 10

23. An American-Jewish traditional potato dish is11

24. Latkes 11

25. Which type of nut is teardrop-shaped and eaten raw, toasted, and cooked?12

26. Almond 12

27. Which legume is the basis for hummus?13

28. Chickpea 13

29. Which part of a grain is the largest and a major source of protein and carbohydrate?14

30. Endosperm 14

31. Which part of the grain is the protective coating that surrounds the grain?15

32. Hull 15

33. Which variety of rice has an aromatic, nutty flavor?16

34. Jasmine 16

35. Which variation of corn is used to make succotash?17

36. Hominy 17

37. How long can whole grains be stored?18

38. Up to 3 weeks 18

39. How many inches above floor level should dry grains be stored on shelves?19

40. 6 19

41. What is the Italian rice specialty made by stirring hot stock into a mixture of rice that has been sautéed in butter? 20

42. Risotto 20

43. Small German dumplings that are tasty in stews are21

44. spaetzle. 21

45. Which type of pasta has a short, corkscrew shape?22

46. Fusilli 22

47. Pasta and dumpling doughs include both starch and23

48. liquid. 23

49. Cooking pasta al dente means that the pasta’s consistency is24

50. firm. 24

51. How many days can freshly made pasta be stored in the refrigerator?25

52. 2 25

53. Why is the resting stage important when preparing fresh pasta dough?26

54. It allows the dough to relax and makes it easier to roll.26

55. How many pounds of cooked pasta does 1 pound of dry pasta yield?27

56. 3* (*more like 2.5) 27

57. Which potatoes are harvested when they are very small, usually less than 2 inches in diameter?28

58. New 28

59. What are proper storage temperatures for potatoes?29

60. 45°F to 55°F 29

61. Which type of rice is white rice that has been very finely milled?30

62. Rice flour 30

63. Soybeans should be soaked for _________ hours.31

64. 12 31

65. What is the cooking time for kidney beans?32

66. 1 hour 32

67. Which type of flour is used for making gnocchi?33

68. Semolina 33

69. Which type of pasta is thick with rigid tubes?34

70. Rigatoni 34

71. Durum is used to make 35

72. bread. 35

73. Which type of bean is popular in Peruvian dishes, specifically stews?36

74. Canary 36

75. Which type of seed is very tiny, round, and blue-black?37

76. Poppy 37

77. The smallest part of a grain is the38

78. germ. 38

79. In which cooking technique are the ingredients cooked and served in the same dish?39

80. En casserole 39

81. How are most dumplings cooked initially?40

82. Poached 40