Dried Legumes and Starches

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Questions and Answers

Which type of legume is sometimes called haricot beans?

Kidney beans (correct)

Lentils

Peas

Lima beans

Which legume does not require soaking before cooking?

Peas

Lentils (correct)

Mung beans

Fava beans

Which legume is also known as chickpeas?

Peas (correct)

Mung beans

Kidney beans

Lentils

Which legume is rich in fat?

Soybeans Signup and view all the answers

What is the process required for legumes to become edible?

Rehydration and simmering Signup and view all the answers

What components are present in whole grain products?

Endosperm, bran, and germ Signup and view all the answers

Which type of rice is also known as sticky rice?

Glutinous rice Signup and view all the answers

What is corn usually ground into?

Cornmeal Signup and view all the answers

What is wheatberries?

The whole grain of wheat Signup and view all the answers

What type of rice is often used in risotto?

Arborio rice Signup and view all the answers

Which type of legume is often used in Mediterranean cuisine?

Fava beans Signup and view all the answers

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. Signup and view all the answers

Which type of rice is commonly used in Indian cuisine?

Basmati rice Signup and view all the answers

Which product is typically made from ground corn?

Polenta Signup and view all the answers

Which form of wheat is high in fiber?

Wheat bran Signup and view all the answers

Which type of legume is commonly used in Mexican cuisine?

Black turtle beans Signup and view all the answers

What is the recommended storage condition for raw grains?

Room temperature in a tightly sealed container Signup and view all the answers

What makes whole grains more perishable?

Fat content of the germ Signup and view all the answers

What method involves adding small amounts of hot stock or liquid and stirring until absorbed?

Risotto method Signup and view all the answers

What is the main ingredient in fresh egg pasta?

Flour, eggs, and oil Signup and view all the answers

What type of pasta should be cooked al dente?

Macaroni Signup and view all the answers

What are dumplings typically made from?

Soft doughs or batters Signup and view all the answers

Which type of noodle is not mentioned in the text?

Egg noodles Signup and view all the answers

What are some examples of grains mentioned in the text?

Wheat, couscous, wild rice Signup and view all the answers

What is the recommended testing method for pasta to ensure it's cooked properly?

Checking for firmness or elasticity Signup and view all the answers

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.

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Description

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.