Name. Course Date roe sta & Grains SECTION 25-1 TEST| Section 25-1—Pasta Short Answer Directions: Reac| each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (9 points each) 1. What type of flour is preferred in pasta? Why? 2. Why should pasta be cooked al dente? 3. How much water should you use to cook one pound of pasta? 4, How do you keep pasta from sticking while it cooks? 5. How do you check for doneness when cooking pasta? 6. Why must meat be cooked prior to stuffing it into pasta? 7. Why is a cream sauce an appropriate accompaniment for fettuccini? 8. Describe the characteristics of dried pasta? 9. How should fresh pasta be stored? 10. How should dried pasta be stored? (Continued on next page) Culinary Essentials Instructor Resource Guide 385 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.SECTION 25-1 TEST| continued Workplace Challenge Directions: Part A: Number the steps for boiling pasta in the correct order with 1 being first and 7 being last. Write your answers in the space provided to the left of each statement. (7 points) Part B: After the lunch period, you have a large amount of precooked pasta left. What can you use the left- overs for, since pasta is not on the dinner menu? (3 points) Part A: (7 points total, 1 point each) 1. Stir the pasta with a large cooking spoon or braising fork occasionally as it continues to boil for the indicated time. 2, Use atleast one gallon of water for each pound of pasta in a large enough stockpot for the pasta to move around freely. 3. Lf serving immediately, don't cool or rinse the pasta. Just plate the pasta and serve it. 4, Test the pasta for doneness. 5. Add about 1 oz, of salt per gallon of water. The pasta will absorb the water and salt during the cooking process. 6. When the pasta is done, drain it into a colander. 7. Bring the water to a full boil and add the pasta. Part B: (3 points total, 1 point each) ° ° ° 386 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.Name. Course Date SECTION 25-2 TEST] Chapter 25—Pasta & Grains Section 25-2—Rice & Other Grains Matching Directions: Read each description carefully. Place the letter of each key term in the space pro- vided to the left of the description it corresponds with below. Use each term only once. Check your answers before turning in your paper. (4 points each) Descriptions: Key Terms: 1, Product made from semolina that is milled from wheat. A. Enriched rice 2. Sautéing the grain in oil or butter before adding the liquid. aie . Sautéing the grain in oil or butter before a liquid. aee Paes C. Parboiled rice 3. Finely ground hominy. pigaaee 4, Nota true rice, but a water grass. E, Polenta 5. Rice that has been partially cooked with steam, then dried. crea f G. Grits is dually 6. Commeal that is gradually sprinkled into simmering stock and aaa eee cooked. I. Pilaf method fe rain is sautéed the ic is 7. The grain is sautéed then a small amount of hot liquid is ty method added. The grain is stirred until all the liquid is absorbed and the process is continued tntil the grain is completely cooked. 8. Dried corm soaked in lye so that the kernels become swollen. 9. Rice that has a vitamin and mineral coating added to the grain. 10. Cracked hominy. Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread ‘your answers before turning in your paper. (10 points each) 11. How does cooking brown rice differ from cooking white rice? 12, What is the advantage of using enriched rice when white rice is needed for a recipe? (Continued on next page) Culinary Essentials Instructor Resource Guide 387 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.a a ae SECTION 25-2 TEST| continued 13. What rice is used to make risotto? 14, Describe the steps to the pilaf method for preparing rice. 15. Describe the steps to the risotto method for preparing rice. Workplace Challenge Directions: Choose five of the following grains: cracked wheat, semolina, couscous, kasha, quinoa, triticale, kamut, spelt, or amaranth. Briefly describe each grain and give one use for each in the space provided. (10 points total, 2 points each) oo oe 388 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/MeGraw-Hill, a division of The McGraw-Hill Companies, Inc.