CCA Vegetable & Starch Preparation Flashcards

Which type of rice is traditionally used to make risotto due to its high amylopectin content?

Answer: Arborio rice

Arborio rice has a high amylopectin starch content that is released gradually with stirring, creating risotto's characteristic creamy texture.

What is the term for cooking vegetables in fat over moderate heat without allowing them to brown?

Answer: Sweating

Sweating cooks vegetables gently in fat over low to moderate heat to soften them and release moisture without developing color.

Which category of potato is waxy, holds its shape after cooking, and is best suited for potato salads?

Answer: Red Bliss

Red Bliss potatoes are waxy with low starch and high moisture, which allows them to hold their shape during boiling and after cooling.

The chiffonade knife technique is used primarily to produce:

Answer: Thin ribbons from leafy herbs or greens

Chiffonade involves stacking and rolling leafy vegetables or herbs, then slicing thinly across the roll to create delicate ribbons.

What is the primary culinary reason for salting pasta cooking water generously?

Answer: To season the pasta from within during cooking

Salted water seasons pasta as it absorbs moisture during cooking, creating flavor that cannot be achieved by seasoning after draining.

Polenta is a traditional Italian dish made from coarsely ground:

Answer: Cornmeal

Polenta is made by slowly cooking coarse or fine cornmeal in water or stock until thickened, and is a staple of northern Italian cuisine.

When braising vegetables, which of the following best describes the technique?

Answer: Cooking in a small amount of liquid in a covered pan over low heat

Braising uses a small amount of liquid in a covered vessel over low heat, combining moist and dry heat to tenderize vegetables while concentrating flavors.