The document discusses the term 'farinaceous,' derived from 'farina,' referring to starchy foods like pasta, rice, and polenta. It provides a recipe for spaghetti with meat sauce and explains the importance of grains in a healthy diet, including cooking methods such as the pasta method, pilaf method, and absorption method. Additionally, it highlights the nutritional benefits of grains in reducing health risks.

2. • the word "farinaceous" is derived from the Latin word
farina, which means flour. Wheat flour is largely made up of
starch and the term Farinaceous is now used for any food
commodity high in starch.
So in plain language what is a farinaceous dish?
• A farinaceous dish refers to dishes made from pasta, noodles,
rice, polenta or gnocchi.

4. 1.Cook the spaghetti pasta according to the package instructions.
2.Drain and set aside.
3.Heat the oil in a cooking pot.
4.Saute the garlic and onion.
5.Add the ham.
6.Cook for 3 minutes.
7.Put-in the ground pork
8.Cook for 3 to 5 minutes.
9.Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes.
Add the hotdogs and tomato paste. Stir and cook for 10 minutes or until the sauce
thickens.
Put-in the sugar, salt, and pepper.
10.Stir until the ingredients are well incorporated.
11.Arrange the spaghetti pasta in an individual plate. 12.Pour the meat sauce over the
pasta and top with cheese.

5. • a dish originally from Italy consisting of dough made
from durum wheat and water, extruded or stamped into
various shapes and typically cooked in boiling water.

7. • Grains are small, hard, dry seeds, with or without
attached hulls or fruit layers, harvested for human or
animal consumption. "Grain crops" are grain seed
producing plants. The two main types of commercial grain
crops are cereals and legumes.
• Grains are an essential part of a healthy diet: they can
help reduce the risk of heart disease, diabetes, and assist
in controlling high cholesterol.

8. by Milagros Cruz | Mar 28, 2016

9. The Pasta Method
The pasta method works best if you're making chewier
grains such as barley, wheat berries, or sorghum. You
can make these grains as you would a pot of pasta.
Add the grains to a pot of salted boiling water and cook
until the grain is tender and has reached your desired
doneness.

10. The Pilaf Method
If you’re making a pilaf-style main or side dish you can start off by sautéing
onions, garlic, and spices in olive oil then adding in your preferred grain (barley,
bulgur, and quinoa are perfect for this method). Keep stirring for two to three
minutes—this toasts the grain and brings out that wonderful nutty flavor. Then
pour your measured liquid (water or stock) into the pot; once it has reached a
boil reduce to a simmer, cover, and cook the grains until the liquid has absorbed
and the grains are tender.

11. The Absorption Method
This is the most straightforward method of all three (and
probably the one you're most familiar with). Cover your grains
in the measured amount of liquid; according to package
instructions, bring to a boil, reduce to a simmer, and cover the
pot. Let the liquid absorb, the grains become tender, and you’re
ready to eat!