RICE, OTHER GRAINS & PASTA

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.

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. 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

Arborio Rice Basmati Rice

Brown Rice Instant Rice

Glutinous Rice Jasmine Rice

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

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.

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

Barley

OATS

WHEAT

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)

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.

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

Types of Pastacannelloni Meat-filled tubes of pasta cooked in

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.

Types of Pastalinguine 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.

Cannelloni carpellini

Farfalle fetuccine

Fusilli Lasagne

linguine penne

Raviolli Vermicelli

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 times4. As soon as ‘al dente’ drain immediately5. Toss gently with a small amount of oil