25 Questions
Which type of legume is sometimes called haricot beans?
Kidney beans
Which legume does not require soaking before cooking?
Lentils
Which legume is also known as chickpeas?
Peas
Which legume is rich in fat?
Soybeans
What is the process required for legumes to become edible?
Rehydration and simmering
What components are present in whole grain products?
Endosperm, bran, and germ
Which type of rice is also known as sticky rice?
Glutinous rice
What is corn usually ground into?
Cornmeal
What is wheatberries?
The whole grain of wheat
What type of rice is often used in risotto?
Arborio rice
Which type of legume is often used in Mediterranean cuisine?
Fava beans
What is the main difference between polished grains and whole grain products?
Polished grains contain only the endosperm while whole grain products contain the bran and germ as well.
Which type of rice is commonly used in Indian cuisine?
Basmati rice
Which product is typically made from ground corn?
Polenta
Which form of wheat is high in fiber?
Wheat bran
Which type of legume is commonly used in Mexican cuisine?
Black turtle beans
What is the recommended storage condition for raw grains?
Room temperature in a tightly sealed container
What makes whole grains more perishable?
Fat content of the germ
What method involves adding small amounts of hot stock or liquid and stirring until absorbed?
Risotto method
What is the main ingredient in fresh egg pasta?
Flour, eggs, and oil
What type of pasta should be cooked al dente?
Macaroni
What are dumplings typically made from?
Soft doughs or batters
Which type of noodle is not mentioned in the text?
Egg noodles
What are some examples of grains mentioned in the text?
Wheat, couscous, wild rice
What is the recommended testing method for pasta to ensure it's cooked properly?
Checking for firmness or elasticity
Study Notes
Grains, Pasta, and Noodles: A Detailed Overview
- Grains come in coarse, medium, and fine granulations, and include wheat, couscous, wild rice, farro, spelt, kamut, flaxseed, buckwheat, quinoa, barley, triticale, oats, amaranth, and millet.
- Store raw grains at room temperature in a dark, dry place in a tightly sealed container to prevent moisture and insect infestations.
- Whole grains are more perishable due to the fat content of the germ and may need to be picked over to remove foreign matter like tiny stones or soil.
- When cooking grains, the amount of liquid needed varies based on grain type, age, moisture content, cover tightness, and desired moistness of the finished product.
- Pasta is made from a mixture of wheat flour and water, and sometimes eggs.
- The pilaf method involves sautéing the grain in fat and then cooking it in liquid, while the risotto method includes adding small amounts of hot stock or liquid and stirring until absorbed.
- Macaroni is any dried pasta made from flour and water, with the best quality pastas made from high-protein semolina flour.
- Fresh egg pasta is made from flour, eggs, and sometimes water and/or oil, and can include vegetable purées and flavoring ingredients.
- Other noodle products include Chinese noodles, Cantonese noodles, udon, somen, soba, rice noodles, bean thread noodles, cellophane noodles, and couscous.
- Pasta should be cooked al dente and tested by breaking off a small piece and tasting it, and then immediately stopping the cooking process.
- Dumplings are starch products made from soft doughs or batters, cooked by simmering or steaming, and served as side dishes and in soups and stews.
- The text includes recipe pronunciations for various dishes like Frijoles de la Olla, Pasta e Fagioli, Masoor Dal, Rice Pilaf, Risotto Milanese, and many others.
Test your knowledge about dried legumes, grains, pasta, and other starches with this quiz chapter. Learn about the types, varieties, and nutritional benefits of legumes in culinary usage.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
