Glencoe Culinary Essentials Chapter 24 Pasta and Grains 1 Contents Chapter 24 Pasta and Grains ...
-
Upload
myles-gaines -
Category
Documents
-
view
287 -
download
6
Transcript of Glencoe Culinary Essentials Chapter 24 Pasta and Grains 1 Contents Chapter 24 Pasta and Grains ...
Glencoe Culinary Essentials Chapter 24 Pasta and Grains 1
Contents
Chapter 24 Pasta and Grains
Section 24.1 Pasta
Section 24.2 Rice and Other Grains
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
2
• Pasta is a staple in commercial kitchens and is a popular menu choice.
• To prepare pasta successfully, you must become familiar with the different varieties of pasta.
Section 24.1 Pasta
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
3
Content Vocabulary Academic Vocabularypasta
semolina flour
casserole
al dente
colander
soup plate
labor
achieve
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
4
• Pasta is a popular menu item that comes in a variety of sizes, shapes, colors, and flavors.
Types of Pasta
pastaA starchy food product that is made from grains.
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
5
• One of the main ingredients in pasta is usually semolina flour.
• Other main ingredients are a liquid and sometimes an oil.
Types of Pasta
semolina flourA hard-grain wheat flour that is high in the proteins that form gluten.
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
6
• Dry pasta should contain 100% semolina flour and should be hard and brittle.
• Dried pasta can be stored in a cool, dry place for several months, and fresh pasta must be tightly wrapped and kept refrigerated.
Types of Pasta
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
7
• Baking and Boiling Pasta:• Both fresh and dried pasta can be
boiled or baked.• When baking pasta with a filling and a sauce
or just a sauce, the flavors will blend together.• Pasta should be partially cooked before
baking for most recipes.
Cooking Pasta
What pasta dishes have you made?
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
8
• Determining Doneness:• Each type of pasta has a different
cooking time. • When you cook pasta Italian-style,
cook it to al dente.
Cooking Pasta
al dente“To the bite,” meaning that the pasta is tender, but still firm.
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
9
• Determining Doneness:
• Check for doneness by biting into a piece or looking for a white ring.
Cooking Pasta
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
10
• Some pasta can be stuffed once cooked or precooked, such as tubular pasta and raviolis.
Cooking Pasta
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
11
• It is important to plate and serve pasta immediately after cooking.
• Some pasta dishes are served in a soup plate.
Serving Pasta
soup plateA shallow bowl-shaped plate.
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
12
• Grains have a high nutritional value and can be dried for storage for long periods of time.
• This makes grains a popular diet staple.
Section 24.2 Rice and Other Grains
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
13
Content Vocabulary Academic Vocabularygrain
rice
risotto
brown rice
white rice
enriched rice
parboiled rice
barley
oat
oat berry
option
versatile
wheat
couscous
corn
polenta
hominy
masa harina
pilafmethod
risotto method
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
14
• Grains are a staple in diets around the world: • have a high nutritional value • store well
Types of Rice
grainA single, small, hard seed.
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
15
Describe each type of rice grain.
Short-Grain Rice Contains the most starch; becomes sticky when cooked, but is tender; used in risotto
Medium-Grain Rice Firm when it is hot; becomes sticky when it cools
Long-Grain Rice Remains slightly firm when cooked properly; should not become sticky after cooking
Rice Grain Description
Types of Rice
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
16
• All three types of rice can be processed.
• Processing involves removing the hull from the grain.
• If the grain is polished, it will be white.
Types of Rice
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
17
Describe each variety of rice.
Brown Rice Has had the hull removed, but is unpolished; has a tan color, chewy texture, and slightly nutty taste
White Rice Has had the outer layers of the grain removed; cooks more quickly and with less water; lower in vitamins and minerals
Converted Rice Has been partially cooked with steam and then dried; higher nutritional value than standard white rice
Rice Variety Description
Types of Rice
Specialty Rice Rice that has different textures and flavors, including red rice and wild rice (actually a wild water grass seed)
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
18
• Storing uncooked rice: Store in airtight containers at room temperature in a dry, dark room.
• Storing cooked rice: Refrigerate unused rice, but use as soon as possible as it can spoil easily.
Types of Rice
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
19
• Many other grains provide nutrition and variety to menus.
• Grains can be used from breakfast to dinner.
Other Grians
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
20
• Types of grains include:• oats• wheat• barley• kasha• quinoa• triticale
Other Grains
wheatA very versatile grain that is also milled into semolina and cracked wheat.
oatsThe berries of oat grass.
barleyA hardy, adaptable grain that can grow in both warm and cold climates.
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
21
• Corn products include polenta and hominy.
Other Grains
cornA grain that can be eaten fresh or as a dried grain.
• Corn is different from other grains because it can be eaten fresh.
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
22
• When cooking rice and grains, add enough water to make the grain moist and tender.
• Rice can be boiled, steamed, and braised.
Cooking Rice and Other Grains
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
23
• All grains should be served as soon as possible after being cooked.
• Cool, label, date and refrigerate in an airtight container any grains not used after cooking.
Cooking Rice and Other Grains
How have you cooked rice and other grains before?
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
24
Chapter Summary
Section 24.1Pasta• Pasta is a staple food in most commercial
kitchens. • Most pasta is made from semolina flour. • Pasta is available fresh or dried, and can be
boiled or baked, and stuffed. • Grains have a high nutritional value and can be
dried for storage for long periods of time.
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
25
Chapter Summary
Section 24.2Rice and Other Grains• There are many different types of rice, wheat
grains, and other grains. • Grains can be steamed, braised, boiled, or
cooked by the risotto method. • Grains should be served as soon as possible
after being cooked. • Grains should be stored in an airtight container
in the refrigerator.
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
26
ReviewReview
Start
Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.
The slides in this section include both English and Spanish terms and definitions.
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
27
Show Definition
A starchy food product that is made from grains.
Un producto alimenticio de almidón que se hace de granos.
pasta pasta
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
28
Show Definition
A hard-grain wheat flour that is high in the proteins that form gluten.
Una harina de grano de trigo que es alta en las proteínas que forman el gluten.
semolina flour harina de semolina
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
29
Show Definition
A mixed food dish baked and served in a casserole dish.
Un platillo de varios alimentos que se hornea y se sirve en una cazuela.
casserole cazuela
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
30
Show Definition
“To the bite,” meaning that the pasta is tender, but still firm.
“Al diente,” lo que significa que la pasta está cocida, pero firme.
al dente al dente
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
31
Show Definition
A container with small holes in the bottom for rinsing and draining food.
Un recipiente con pequeños agujeros en la parte inferior para lavar y colar alimentos.
colander colador
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
32
Show Definition
A shallow bowl-shaped plate.
Un plato un poco profundo.
soup plate plato para sopa
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
33
Show Definition
A single, small, hard seed.
Una sola semilla que es pequeña y dura.
grain grano
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
34
Show Definition
The starchy seeds of a cereal grass.
Las semillas de almidón de un cereal.
rice arroz
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
35
Show Definition
A rice dish in which the grain has been sautéed in butter, and then simmered in a flavored cooking liquid, which has been added gradually to the rice until it has finished cooking.
Un plato de arroz en el que el grano se sofrie en mantequilla y, luego, se cocina a fuego lento agregándole un líquido con sabor, que se añade poco a poco hasta que el arroz se termina de cocinar.
risotto risotto
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
36
Show Definition
Rice with a tan color, a chewy texture, and a slightly nutty taste.
Arroz de color tostado, una textura firme y con un ligero sabor a nuez.
brown rice arroz integral
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
37
Show Definition
Rice that has had the outer layers of the grain removed. Without the outer layers, the rice grain is white and cooks more quickly with less water.
Arroz al que se le han removido las capas exteriores. Sin dichas capas, el arroz es blanco y se cocina más rápido y con menos agua.
white rice arroz blanco
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
38
Show Definition
Rice that has a vitamin and mineral coating added to the grain.
El arroz a cuyos granos se les ha añadido vitaminas y minerales.
enriched rice arroz enriquecido
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
39
Show Definition
Also called converted rice; rice that has been partially cooked with steam and then dried.
También llamado arroz convertido; arroz que ha sido cocinado parcialmente al vapor y luego se ha dejado secar.
parboiled rice arroz sancochado(arroz medio cocido)
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
40
Show Definition
A hardy, adaptable grain that can grow in both warm and cold climates.
Un cereal resistente y adaptable que puede crecer tanto en climas calientes como fríos.
barley cebada
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
41
Show Definition
The berries of oat grass. Las bayas de la planta de avena.
oats avena
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
42
Show Definition
Berries that do not have the outer layer removed, so they are a whole grain, with all the texture and nutrients found in other whole grains. Also called groats.
Bayas a las que no se les han quitado la capa exterior, por lo que son un grano entero, con la textura y los nutrientes que se encuentran en otros granos. También se denomina grañones.
oat berry avena de la baya
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
43
Show Definition
A very versatile grain that is also milled into semolina and cracked wheat.
Grano muy versátil que también se muele para obtener sémola y trigo quebrado.
wheat trigo
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
44
Show Definition
A wheat product made from semolina that is milled from wheat.
Un producto de trigo hecho de la sémola del trigo molido.
couscous cuscús
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
45
Show Definition
A grain that can be eaten fresh or as a dried grain.
Un grano que puede comerse fresco o como grano deshidratado.
corn maíz
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
46
Show Definition
Corn product made from cornmeal that is gradually sprinkled into simmering water or stock and cooked until it becomes a thick paste.
Producto hecho de harina de maíz que se agrega lentamente en agua o consomé a fuego lento y se cocina hasta que se convierte en una pasta espesa.
polenta polenta
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
47
Show Definition
Corn product made by soaking dried corn in lye so that the kernels become swollen.
Producto de maíz que se hace al remojar los granos de maíz seco para aumentar su tamaño.
hominy grano de maíz
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
48
Show Definition
A finely ground hominy used in tortillas and breads.
Maíz molido utilizado en tortillas y panes.
masa harina masa harina
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
49
Show Definition
Sautéing a grain in oil or butter before adding liquid.
Sofreír un grano en aceite o mantequilla antes de agregar el líquido.
pilaf method método pilaf
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
50
Show Definition
A method in which the grain is sautéed, and then a small amount of hot liquid, often a soup stock, is added. The grain is stirred until most of the liquid is absorbed. This process of adding liquid and stirring the grain is continued until the grain is completely cooked.
Un método en el cual el grano se sofrie y, luego se agrega una pequeña cantidad de líquido caliente, con frecuencia un caldo. El grano se revuelve hasta que la mayoría del líquido se absorbe. Este proceso de agregar líquido y revolver el grano se sigue hasta que el arroz está completamente cocido.
risotto method método para risotto
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
51
Show Definition
Hard work. Trabajo difícil.
labor trabajo
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
52
Show Definition
To do. Hacer.
achieve lograr
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
53
Show Definition
Choice. Elección.
option opción
Glencoe Culinary Essentials Chapter 24 Pasta and Grains
Chapter 24 Pasta and Grains
54
Show Definition
Adaptable. Adaptable.
versatile versátil
End of
Chapter 24Pasta and Grains