CCA CCA Vegetable & Starch Preparation 2 — Questions and Answers
Question 1: Which type of rice is traditionally used to make risotto due to its high amylopectin content?
- Long-grain white rice
- Basmati rice
- Jasmine rice
- Arborio rice (Correct answer)
Correct answer: Arborio rice
Arborio rice has a high amylopectin starch content that is released gradually with stirring, creating risotto's characteristic creamy texture.
Question 2: What is the term for cooking vegetables in fat over moderate heat without allowing them to brown?
- Sautéing
- Sweating (Correct answer)
- Stir-frying
- Glazing
Correct answer: Sweating
Sweating cooks vegetables gently in fat over low to moderate heat to soften them and release moisture without developing color.
Question 3: Which category of potato is waxy, holds its shape after cooking, and is best suited for potato salads?
- Russet
- Idaho
- Red Bliss (Correct answer)
- Sweet potato
Correct answer: Red Bliss
Red Bliss potatoes are waxy with low starch and high moisture, which allows them to hold their shape during boiling and after cooling.
Question 4: The chiffonade knife technique is used primarily to produce:
- Uniform dice from root vegetables
- Thin ribbons from leafy herbs or greens (Correct answer)
- Tournée-shaped pieces
- Fine julienne strips from carrots
Correct answer: Thin ribbons from leafy herbs or greens
Chiffonade involves stacking and rolling leafy vegetables or herbs, then slicing thinly across the roll to create delicate ribbons.
Question 5: What is the primary culinary reason for salting pasta cooking water generously?
- To significantly raise the boiling point
- To prevent pasta from clumping together
- To season the pasta from within during cooking (Correct answer)
- To speed up the cooking time
Correct answer: To season the pasta from within during cooking
Salted water seasons pasta as it absorbs moisture during cooking, creating flavor that cannot be achieved by seasoning after draining.
Question 6: Polenta is a traditional Italian dish made from coarsely ground:
- Wheat semolina
- Barley
- Cornmeal (Correct answer)
- Oats
Correct answer: Cornmeal
Polenta is made by slowly cooking coarse or fine cornmeal in water or stock until thickened, and is a staple of northern Italian cuisine.
Question 7: When braising vegetables, which of the following best describes the technique?
- Cooking in a large volume of boiling liquid
- Cooking in a small amount of liquid in a covered pan over low heat (Correct answer)
- Cooking in a dry oven at high heat
- Cooking quickly in a small amount of fat over high heat
Correct answer: Cooking in a small amount of liquid in a covered pan over low heat
Braising uses a small amount of liquid in a covered vessel over low heat, combining moist and dry heat to tenderize vegetables while concentrating flavors.
CCA CCA Vegetable & Starch Preparation 2
Which type of rice is traditionally used to make risotto due to its high amylopectin content?