FOD 2190 Flashcards

1

which is not a pulse?

kidney beans
fresh peas
puy lentils
chickpeas

2

What flour is used to make Italian style commercial pasta?

semolina flour
bread flour

3

Can pulse flours be used in Gluten Free baking?

no
yes

4

what product is NOT derived from wheat?

buckwheat
durum wheat
spelt
bulgur wheat

5

how are grains stored?

fine mesh bag
airtight container

6

Rice is divided into TYPES based on?

size
country of origin
cooking time
color

7

what is the standard ratio for cooking rice

3 parts water/1 part rice
1 part water/2 parts rice
1 part water/1 part rice
2 parts water/1 part rice

8

the IDEAL purpose for roasting nuts is to........

develop a golden color
to remove bitterness
to heighten their flavor

9

what MAJOR factor determines the cooking time of pulses?

size
temperature of the cooking water
age
nutrition

10

Is corn a grain?

yes
no

11

what is NOT one of the distinct parts of a grain kernel?

endosperm
bran
germ
hull

12

which grain is NOT gluten free?

quinoa
millet
barley
oats

13

what does 'al dente' mean?

'to the tooth' - falling off the bone tender
'to the tooth' - soft and chewy
'to the tooth' - firm but tender
'to the tooth' - crunchy texture

14

Ziti, Manicotti, and rigatoni belong to what group of pasta?

tubes
shapes
ribbons

15

why DON'T we rinse pasta after cooking it?

removes the starch
removes the oil from the cooking water
removes the salt from the cooking water
removes the flavor

16

which is not a legume

peanuts
fresh beans
chickpeas
walnuts

17

what makes nuts susceptible to rancidity?

their high protein content
their hight fat content
their B vitamin content

FOD 2190

Questions 17

FOD 2190

Questions 17