2. Types & Characteristics of Rice
1. Regular Milled white Rice – has been milled
to remove the outer bran coating .
a) Enriched ice – has been coated with
vitamins & minerals
b) Short grain & medium grain rice – small,
rounded kernels, sticky when cooked, used
for rice pudding
c) Long Grain – has long, slender grains
that stay separate and fluffy when cooked.
3. 2. Instant Rice – Has been precooked and
dried, so it can be prepared quickly. Does
not holds well after cooking, grains quickly
lose.
3. Brown Rice – The bran layer left on,
giving a brown color. Slightly coarse
crunchy texture and nutty flavor. It takes
longer to cook.
4. 4. Specialty Rice –
a) Arborio Rice – Italian short-grain rice that is
used to make risotto.
b) Jasmine Rice – long grain white rice from
Thailand and other parts of Southern Asia.
Fragrant and delicate
c) Glutinous Rice – sweet-tasting, short grain rice
that becomes quite sticky and chewy when
cooked.
d) Basmati Rice – extra-long grain rice wildly use
in India
8. Handling & Storage
1. Washing – rinse in cold water , to remove
excess starch that make rice sticky.
2. Storing – keep rice at room temperature n a
dry place. Brown rice is more perishable
9. Other Grains
Wild Rice – not actually
rice but harvested from
a native grass of US and
Canada.
The grains are long,
slender, hard and dark
brown or nearly black in
color, coarser.
10. Barley – milled to remove the outer bran layers.
It is commonly used in soup.
Wheat – Wheat grain is a staple food used to
make flour for leavened, flat and steamed
breads, cookies, cakes, breakfast cereals,
pasta, noodles.
Corn Products - also called maize, is a cereal
grass related to wheat, rice, oats, and barley
14. PASTA
- Italian word for “paste” , a mixture of wheat
flour and water and sometimes egg
Kinds of Pasta:
1)Commercial Pasta – made from dough,
shaped and dried.
a) Macaroni – refer from pasta made from flour
and water. (spaghetti, elbow macaroni)
15. b) Egg pasta – contains at least 5.5% egg solids addition
to flour and water. They are sold as flat noodles of
various width
Checking Quality:
Best pastas are made from “Semolina”, a high protein
flour of durum wheat kernels.
Lower quality are made from “farina”, a softer flour.
Look for good yellow color, should be very hard,
brittle, and springy, it should snap with clean, sharp
edge break. When cooked, it should hold its shape
well.
16. 2)Fresh Egg Pasta – made from eggs and
sometimes a small quantity of water and /or
oil. Use regular all purpose flour or bread
flour. Takes less time to cook
• Pasta should be cooked “al dente” or “to the
tooth”, pasta should be stopped when the
pasta still feels to the bite, not soft and mushy
17. Types of Pasta
Meat-filled tubes of pasta cooked in
cannelloni oven.
capellini From the Latin "capelli" for "hair",
capellini is very thin round pasta
strands.
farfalle Bow Ties made in the Italian style
are egg-free, while some versions
contain egg
fettucine flat wide pasta strands are made in
egg and egg-free versions.
fusilli Hollow corkscrew or spiral shaped
pasta about 8-inches long.
lasagne Lasagne are ripple-edged strips about 2-
1/4-inches wide and 10-inches long. The
dish, lasagne is layers of pasta, meat
sauce and béchamel sauce.
18. Types of Pasta
linguine this narrow, flat pasta is a specialty
of southern Italy. It is frequently
paired with white or red clam sauce.
penne rigate they are diagonally cut tubular
shapes with ridged surfaces.
ravioli Pasta cushions filled with meat or
spinach
spaghetti From the Italian word for "strings";
these round thin strands are our
most beloved pasta shape.
vermicelli From the Latin "verme" for "worms",
vermicelli is round thin pasta
strands that are thinner than
spaghetti.
24. Procedure for Cooking Pasta
1. Use boiling, salted water ( 4 liters per 500
grams and 1 ½ tbsp. salt)
2. Let the water boil rapidly and drop in the
pasta. Stir gently to keep it from sticking
together.
3. Continue to boil, stirring a few times
4. As soon as ‘al dente’ drain immediately
5. Toss gently with a small amount of oil
