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

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?

Accepted Answer

Sweating

Answer

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?

Accepted Answer

Red Bliss

Answer

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:

Accepted Answer

Thin ribbons from leafy herbs or greens

Answer

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?

Accepted Answer

To season the pasta from within during cooking

Answer

Salted water seasons pasta as it absorbs moisture during cooking, creating flavor that cannot be achieved by seasoning after draining.

(CCA) Certified Chef Associate Practice Test