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Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
Rice, other grains & pasta
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Rice, other grains & pasta

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  • 1. RICE, OTHER GRAINS & PASTA
  • 2. Types & Characteristics of Rice1. 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
  • 5. Arborio Rice Basmati Rice
  • 6. Brown Rice Instant Rice
  • 7. Glutinous Rice Jasmine Rice
  • 8. Handling & Storage1. 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
  • 11. Barley
  • 12. OATS
  • 13. WHEAT
  • 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 widthChecking 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 incannelloni 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 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 spinachspaghetti 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.
  • 19. Cannelloni carpellini
  • 20. Farfalle fetuccine
  • 21. Fusilli Lasagne
  • 22. linguine penne
  • 23. Raviolli Vermicelli
  • 24. Procedure for Cooking Pasta1. 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

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