Question types

Start with

Question limit

of 23 available terms

Print test

23 Multiple choice questions

  1. Which part of the grain contains the most protein and carbohydrates?
  2. Which variety of rice has an aromatic and nutty flavor?
  3. What is chemical that develops when a potato has been exposed to light? It is a harmful bitter-tasting substance. It causes the potato to develop a greenish color.
  4. Russet and all-purpose potatoes should be kept no longer than ____ days.
  5. Which potatoes are harvested when they are usually less than 2 inches in diameter?
  6. How many inches above the floor should dry grains be stored?
  7. How many days can freshly made pasta be stored in the refrigerator?
  8. Which type of potato is best used for French fries?
  9. In reference to pasta, a fancy way to say firm is ____.
  10. At what temperature should potatoes be stored?
  11. Yams can be stored up to ___week(s).
  12. Which pasta is short and shaped like a corkscrew?
  13. For baking, pureeing and frying potatoes, the best potatoes to use are ____.
  14. One pound of dry pasta yields how many pounds cooked pasta?
  15. Which legume is used to make hummus?
  16. Why is the resting stage important when making fresh pasta dough?
  17. What is the Italian rice specialty that is made by stirring hot stock into a mixture of rice that has been sauteed in butter?
  18. Which potato is also known as the Russet?
  19. Which cooking technique sautes the grain briefly in oil or butter and them simmers it in stock or water with different seasonings?
  20. Which type of potato is best for sauteing?
  21. Compared to fresh pasta, it takes _____ for dry pasta to cook.
  22. When potatoes are exposed to light, they develop a ____color.
  23. Sweet potatoes and ____ can be used interchangeably.