This study guide covers potatoes, grains, and pasta. It includes questions about the types of potatoes and their characteristics raw and cooked, cooking methods for potatoes, qualities of a good potato. For grains, it asks about the parts of rice kernels and methods for cooking rice like steaming/boiling, pilaf, and risotto. For pasta, it lists steps for cooking and asks about quinoa, groats, differences between Italian pasta and Asian noodles, and the term "extruding".