CCA CCA Vegetable & Starch Preparation 2

Question 1

Which type of rice is traditionally used to make risotto due to its high amylopectin content?

Accepted Answer

Arborio rice

Answer

Long-grain white rice

Answer

Basmati rice

Answer

Jasmine rice

Question 2

What is the term for cooking vegetables in fat over moderate heat without allowing them to brown?

Accepted Answer

Sweating

Answer

Sautéing

Answer

Stir-frying

Answer

Glazing

Question 3

Which category of potato is waxy, holds its shape after cooking, and is best suited for potato salads?

Accepted Answer

Red Bliss

Answer

Russet

Answer

Idaho

Answer

Sweet potato

Question 4

The chiffonade knife technique is used primarily to produce:

Accepted Answer

Thin ribbons from leafy herbs or greens

Answer

Uniform dice from root vegetables

Answer

Tournée-shaped pieces

Answer

Fine julienne strips from carrots

Question 5

What is the primary culinary reason for salting pasta cooking water generously?

Accepted Answer

To season the pasta from within during cooking

Answer

To significantly raise the boiling point

Answer

To prevent pasta from clumping together

Answer

To speed up the cooking time

Question 6

Polenta is a traditional Italian dish made from coarsely ground:

Accepted Answer

Cornmeal

Answer

Wheat semolina

Answer

Barley

Answer

Oats

Question 7

When braising vegetables, which of the following best describes the technique?

Accepted Answer

Cooking in a small amount of liquid in a covered pan over low heat

Answer

Cooking in a large volume of boiling liquid

Answer

Cooking in a dry oven at high heat

Answer

Cooking quickly in a small amount of fat over high heat