Study Guide: Potatoes, Grains, Pasta

1. What are the two types of potatoes?

2. What are the characteristics of each type of potatoes when raw?

3. What are the characteristics of each type of potatoes when cooked

4. What are the cooking applications (uses) for each type of potatoes?

5. Explain the six qualities of a good potato?

6. What cooking methods are suited for cooking potatoes?

7. What are the three distinct parts of the kernel, describe each of these.

8. Describe or explain the four steps for boiling potatoes.

9. Explain the three steps (not including the cutting and soaking) for making French Fries.

10. Name and explain the steaming/boiling method for cooking rice.

10. Name and explain the pilaf method for cooking rice.

11. Name and explain the risotto method for cooking rice.

11. List or explain the three recommended steps for cooking pasta.

12. What is quinoa, groats?

13. What are the differences between Italian pasta and Asian noodles? What does the term extruding mean?