Chapter Twenty-four

1. The cooking time of legumes can be shortened significantly by
A.heating the cooking medium before adding the grains or legumes.
B.heating the grains and legumes before adding them to the cooking medium.
C.soaking the grains and legumes before cooking them.
D.boiling, rather than simmering the grains and legumes.


2. The proper sequence for cooking risotto is
A.boil the liquid and salt, sweat the aromatics, add the parched rice in a stream; simmer until all liquid is absorbed. Cook until creamy.
B.sweat the aromatics, combine hot liquid, rice, and salt, and simmer until all liquid is absorbed. Cook until risotto is tender to the bite.
C.sweat the aromatics, parch the rice, add hot liquid in parts, stirring each time until all liquid is absorbed before adding more liquid. Cook until creamy.
D.sweat the aromatics, parch the rice, add hot liquid all at once, cover, and cook until all liquid is absorbed.


3. Arborio refers to a
A.porridge-like Italian cornmeal dish.
B.long grain rice.
C.medium-grain round rice.
D.porridge-like Italian rice dish.


4. Bulgur wheat is prepared by
A.soaking and boiling.
B.parching and boiling.
C.steeping in boiling liquid.
D.simmering while stirring constantly.


5. Coarse-grained cereals produce a
A.dense, porridge-like texture.
B.smooth, silky texture.
C.pudding consistency.
D.separate, fluffy, and very dry texture.


6. When cooking grains, adding an acidic liquid early in the cooking process will
A.shorten the cooking time.
B.lengthen the cooking time.
C.reduce the amount of salt needed.
D.reduce the amount of liquid needed.


7. The long soak method differs from the quick soak method because
A.less nutrients are lost during the long soak method.
B.the long soak method takes longer.
C.more nutrients are lost during the long soak method because the soaking liquid is heated.
D.the legumes absorb less liquid and get less “soggy” during the quick soak method.


8. Heating grains in a pan, either dry or in fat, before combining with a liquid is known as
A.charring.
B.soaking.
C.steeping.
D.parching.


9. When cooking legumes and grains, salt should be added at the
A.beginning for grains, at the end for legumes.
B.beginning for legumes, at the end for grains.
C.beginning for both legumes and grains.
D.end for both legumes and grains.


10. Cooked legumes
A.should be served immediately, or used in other preparations.
B.should be drained immediately and used within 4 hours.
C.may be held for several days under refrigeration.
D.should be drained immediately, and then cooled under refrigeration.


11. Generally, when cooking legumes and cereals (and meals)
A.they should be cooked in more liquid than they can absorb.
B.they should be cooked only in an amount of liquid that is equal to what they will absorb)
C.legumes should be cooked in more liquid than they can absorb, while cereals should be cooked only in an amount of liquid that is equal to what they will absorb.
D.legumes should be cooked only in an amount of liquid that is equal to what they will absorb, while cereals should be cooked in more liquid than they can absorb.


12. Properly prepared pilaf will differ from boiled rice in that the
A.grains in the pilaf remain separate and will have a firmer texture than boiled rice.
B.pilaf will have a creamier, more pudding-like consistency than the boiled rice.
C.pilaf will have a more neutral flavor than the boiled rice so may be used in more applications.
D.grains in the pilaf will produce a more dense, porridge-like texture than the boiled rice.


13. Bulgur wheat is only steeped for a short time because
A.it is steamed before it is dried and crushed.
B.it is fine ground and doesn't require long cooking time.
C.the cooking will be completed in other preparations.
D.its particles break down during the long soak method.



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