Cooking Rice | Pilaf Method

1. When making pilaf, the reasons for toasting the grains are to add flavor and to prevent the grains from sticking to each other.

• a)  True
• b)  False

2. Cooked seafood should be added to a pilaf ___________________.

• a)  at the beginning of cooking.
• b)  during cooking.
• c)  at the end of cooking.
• d)  after resting.

3. Fresh herbs should be added to a pilaf _________________________.

• a)  at the beginning of cooking
• b)  during cooking
• c)  at the end of cooking
• d)  after resting

4. The main difference between the pilaf method and the steaming method is:

• a)  the type of grain that is used.
• b)  cooking time.
• c)  the rice or grain is first sautéed in oil or butter.
• d)  stock is always added to a pilaf.

5. It is not necessary to rest pilaf after cooking.

• a)  True
• b)  False

6. When making pilaf, the mirepoix is always browned.

• a)  True
• b)  False

7. Pilafs generally take ________________ time to cook than the steaming method.

• a)  a shorter amount of
• b)  a longer amount of
• c)  the same

8. When making pilaf, the amount of liquid to use is ________________ as when steaming.

• a)  the same
• b)  twice as much
• c)  three times as much

9. When making pilaf, the grain must never be rinsed.

• a)  True
• b)  False