Questions and Answers
What does FIFO stand for in food storage methods?
Which pasta should ideally be consumed on the same day it is manufactured?
Which type of pasta can be stored almost indefinitely in a cool dry place?
What is the recommended method to store an entire lasagna or pasta dish?
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How can you prevent cooked pasta from sticking together when stored?
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What is a foolproof way to arrange food on a plate?
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What is the correct strategy for presenting a pasta dish attractively?
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Which type of pasta does not require thawing before cooking?
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Which garnish option is traditionally used to give pasta dishes a classic finish?
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What consideration must be followed when using pasta cold in a salad?
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Which statement regarding pasta preparation is accurate?
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What is the term for cooking pasta until it is firm to the bite?
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What is the primary purpose of a colander in the kitchen?
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What method of washing dishes involves cleaning manually or mechanically?
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What constitutes about 33% of the liquid weight of an egg?
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Which tool is primarily used for decorative purposes in a kitchen?
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What egg dish is created when scrambled eggs are rolled over as they start to set?
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Which of these is NOT a structure of an egg?
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What happens to an egg that sinks to the bottom of a water test?
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Which effect does heat NOT have on eggs?
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Which of the following is a factor that affects starch paste viscosity?
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Which egg dish is prepared by cooking in simmering water with the addition of salt and vinegar?
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What is the term for the process of forming dextrin?
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Which of the following is true in plating egg dishes?
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Study Notes
Food Storage and Preparation
- FIFO stands for "First In, First Out," ensuring older items are used before newer ones to keep food safe.
- Lasagna can be stored in its baking dish, tightly covered, to maintain freshness.
- Dry pasta can be stored almost indefinitely in a sealed package in a cool, dry place.
- Fresh pasta should ideally be used on the same day it is made for optimal quality.
- Frozen pasta can be cooked directly without thawing.
Food Presentation Techniques
- A foolproof way to plate food is to position carbohydrates at 11 o'clock, vegetables at 2 o'clock, and protein at 6 o'clock.
- To prevent pasta from sticking, add a small amount of oil.
- Dried pasta does not need refrigeration, making it easy to store.
- For dry pasta, a good storage method is to place it in a sealable plastic bag.
- Separating sauce from cooked pasta in the refrigerator helps prevent clumping.
Pasta Cooking and Serving
- Cold pasta salads should incorporate the pasta as soon as it cools, but always keep it refrigerated promptly at or below 5°C.
- Grated hard cheese is a classic garnish that enhances the presentation of pasta dishes.
- Adding sauce before serving simplifies plating and enhances the dish's attractiveness.
- Pasta is best when cooked and served immediately to maintain texture.
Egg Characteristics and Culinary Uses
- The process of washing dishes is known as ware washing.
- The yolk of an egg constitutes about 33% of the liquid weight and is yellow to yellow-orange.
- A colander is used to drain ingredients from liquids, essential in cooking and baking.
- A channel knife is a crucial tool in the kitchen for decorative garnishes.
Cooking Techniques and Terminology
- Starches settling at the bottom can cause scorching, negatively affecting the dish.
- "Al Dente" refers to cooking pasta to a firm texture, avoiding mushiness.
- Sauces provide flavor and moisture, forming an essential part of many dishes.
- Fresh pasta is made from a simple dough of eggs and flour, kneaded and then cut into noodles.
Egg Dishes and Freshness
- "Over hard" eggs are cooked until the yolk is fully set.
- Omelets start as scrambled eggs and are rolled over as they set.
- Basted eggs are cooked by steaming the top while keeping the yolk liquid.
- An egg that sinks in water is considered fresh and can be eaten safely.
Pasta Varieties and Sauces
- Spaghetti, linguine, and fettuccine are examples of flat, long noodles.
- Factors affecting starch paste viscosity include heating rate, cooling condition, and starch amount.
- Dextrinization is the process of forming dextrin, which affects texture in cooking.
- Starches are often added to processed meats as binders or moisture retainers.
Culinary Plating and Egg Utilization
- When plating egg dishes, play with color and texture for visual appeal.
- Eggs serve multiple culinary functions: binding, emulsifying, and thickening.
- Cooking eggs can lead to protein coagulation, affecting texture and appearance.
- Poached eggs are prepared in simmering water, quickened by salt and vinegar to enhance coagulation.
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Description
Test your knowledge about food storage methods, including the FIFO system and best practices for storing different pasta dishes. This quiz will help you understand how to keep your food safe and fresh.
