RICE, CEREALS AND PASTA : RICE, CEREALS AND PASTA
RICE : RICE Rice to be eaten should have the bran removed to yield white or polished rice
Each rice variety has its own characteristic cooking properties and cooking time
MARKET FORMS OF RICE : MARKET FORMS OF RICE PARBOILED RICE (CONVERTED RICE)
Rough rice that has gone through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain. Favored by consumers and chefs who desire an extra fluffy and separate cooked rice
MARKET FORMS OF RICE : MARKET FORMS OF RICE QUICK-COOKING or MINUTE RICE
Pre-cooked, rinsed, dried and packaged as a convenient food item
RICE OIL
Extracted from the bran, a good quality for salad or cooking oil
PINIPIG
Type of parbroiled rice prepared by soaking, steaming and drying the palay
MARKET FORMS OF RICE : MARKET FORMS OF RICE REGULAR WHITE RICE (POLISHED RICE)
The most common form of rice. The outer husk is removed, and the layers of bran are milled until the grain is white
MARKET FORMS OF RICE : MARKET FORMS OF RICE BROWN RICE
Kernels of rice from which only the hull has been removed. May be eaten as is or milled into white rice. Slightly chewy texture and a nut-like flavor. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group
COOKING PROCEDURES FOR RICE : COOKING PROCEDURES FOR RICE RANGE-TOP METHOD
Combine all ingredients in a heavy pot. Bring to boil. Stir. Cover and cook over a very low heat, observing these cooking time:
Long and medium grain – 15 to 20 minutes
Parboiled – 20 to 25 minutes
Brown – 40 to 45 minutes
COOKING PROCEDURES FOR RICE : COOKING PROCEDURES FOR RICE 2. Test the rice doneness. Cook 2 to 4 minutes more if necessary
3. Turn the rice into a hot pan. Fluff it with fork or slotted spoon to let the steam escape
COOKING PROCEDURES FOR RICE : COOKING PROCEDURES FOR RICE OVEN METHOD
Bring salted water to boil. Combine all ingredients in a shallow steamer pan. Cover with foil. Place in a 3750F oven. Use these cooking times:
Long and medium – 25 minutes
Parboiled – 30 to 40 minutes
Brown – 1 hour
COOKING PROCEDURES FOR RICE : COOKING PROCEDURES FOR RICE 2. Test rice for doneness. Bake 2 to 4 minutes more if necessary
3. Fluff the rice with fork or slotted spoon to let the steam escape
COOKING PROCEDURES FOR RICE : COOKING PROCEDURES FOR RICE STEAMER METHOD
Bring salted water to boil. Combine all ingredients in a shallow steamer pan. Cooking time depend on type fo steamer
Test rice for doneness. Bake 2 to 4 minutes more if necessary
3. Fluff the rice with fork or slotted spoon to let the steam escape
PASTA : PASTA Popular alternatives for rice
Pasta is an Italian word meaning “paste”; from Latin meaning “dough, pastry cake; from Greek meaning “barley porridge”
Made from semolina flour and water and sometimes eggs and other pureed vegetables
PASTA : PASTA There are approximately 600 different shapes of pasta
Examples include spaghetti (thin rods), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets)
GENERAL CATEGORIES OF PASTA : GENERAL CATEGORIES OF PASTA LONG FORM PASTA or STRAND PASTA
Anything spaghetti-like that you can twist around your fork. These pastas are made in varying widths, from the thinnest angel hair to the plumpest bucatini. They can be round or flat (ribbon pasta), solid or hollow, like bucatini
GENERAL CATEGORIES OF PASTA : GENERAL CATEGORIES OF PASTA RIBBON PASTA
A sub-category of long form (strand) pasta. These are the flat cuts. Fettuccine, lasagne, linguine and tagliatelle are the better-known ribbon pastas
GENERAL CATEGORIES OF PASTA : GENERAL CATEGORIES OF PASTA TUBULAR PASTA
From tiny to jumbo, smooth or ridged (“rigati”), straight-cut or diagonally cut. Elbows, manicotti, penne and rigatoni are well-known cuts
GENERAL CATEGORIES OF PASTA : GENERAL CATEGORIES OF PASTA SHAPED PASTA
Farfalle (bow ties), fusilli (corkscrews), ruote (wagon wheels) are prominent examples. There are endless ways to twist and curl and shape pasta; hence, the hundreds of regional varieties
GENERAL CATEGORIES OF PASTA : GENERAL CATEGORIES OF PASTA STUFFED PASTA
This group includes agnolotti, mezzelune, ravioli, tortellini and “dumpling” pasta like gnocchi
PASTA : PASTA Long
Pasta
PASTA : PASTA Short
Pasta
PASTA : PASTA Short
Pasta
PASTA : PASTA Minute
Pasta
PASTA : PASTA Egg
Pasta
PASTA : PASTA Fresh
Pasta
PASTA : PASTA Baked
Pasta
Dishes
COMMERCIAL PASTA SHAPES AND USES : COMMERCIAL PASTA SHAPES AND USES
COMMERCIAL PASTA SHAPES AND USES : COMMERCIAL PASTA SHAPES AND USES
COMMERCIAL PASTA SHAPES AND USES : COMMERCIAL PASTA SHAPES AND USES
CHARACTERISTICS AND QUALITY FACTORS : CHARACTERISTICS AND QUALITY FACTORS Commercial pasta is made from dough that has been shaped and dried
Macaroni refers to pastas made from flour and water. These include spaghetti, lasagne, elbow macaroni and many other shapes
Egg pastas contain at least 5.5% egg solids in addition to the flour and water. Usually sold as flat noodles
CHARACTERISTICS AND QUALITY FACTORS : CHARACTERISTICS AND QUALITY FACTORS Fresh egg pasta is made from flour and eggs and sometimes a small quantity of water and or oil. Soft egg noodles are also available fresh or frozen from manufacturers. They take time to cook than dried macaroni products
COOKING PASTA : COOKING PASTA Pasta should be cooked AL DENTE, or to the tooth
Cooking should be stopped when the pasta is still firm to bite, not soft and mushy
The most reliable way to test its doneness is by breaking off a very small piece and tasting it
CEREALS : CEREALS From the Roman Goddess of Grain, CERES
Edible seeds of grass or the edible grains derived from cultivated plants of the grass family
Rice, corn, wheat, rye, oats, barley and buckwheat are some of the most important cereal grains
CORN : CORN Occurs in the diet in many different forms
CORN MILLING AND PRODUCTS : CORN MILLING AND PRODUCTS CORN GRITS
Coarsely ground from whole kernels from which the bran and germ have been removed. It is more coarsely ground than corn meal
CORN MEAL
Prepared by grinding white or yellow corn to fine granules (grits) smaller than corn bits
CORN MILLING AND PRODUCTS : CORN MILLING AND PRODUCTS CORN FLOUR
Finely pulverized frit, a product that resembles wheat flour
CORNSTARCH
Refined starch in powdery form obtained from the endosperm through a wet-milling process
HOMINY
Corn with the hull and germ removed
CORN MILLING AND PRODUCTS : CORN MILLING AND PRODUCTS CORN OIL
Extracted from the germ of corn by pressure
CORN
As breakfast cereals and snack foods are made from corn grits that have been precooked, dried and then puffed, toasted, flaked or shredded
CORN MILLING AND PRODUCTS : CORN MILLING AND PRODUCTS CORN AND CORN PRODUCTS
Used by many household recipes or commercially prepared foods as added ingredients or thickening agents
TORTILLA
Round, flat bread made from corn flour
OTHER FORMS OF GRAINS : OTHER FORMS OF GRAINS WHEAT
Traditionally grows in a temperate climate. It is internationally favored for its bread making properties
SORGHUM OR MILLET
Grains are smaller than wheat and rice kernels
OTHER FORMS OF GRAINS : OTHER FORMS OF GRAINS BARLEY
The chief bread cereal of Ancient Greeks, Hebrews and Romans and is still used to a limited extent in Europe
Has been milled to remove outer bran layers. Commonly used in soups. With longer cooking time
Used in the production of malt (for alcoholic beverages)
OTHER FORMS OF GRAINS : OTHER FORMS OF GRAINS RYE
Major cereal grain in Northern Europe. Its principal feature is its hardiness. It is more resistant to cold weather, pests and diseases than wheat
Used for commercial manufacture of bread
Used for making whisky and feedling livestocks
OTHER FORMS OF GRAINS : OTHER FORMS OF GRAINS OATS
Cereal crop that can grow well in poor soil and dull, rainy climate
Dehulling oat grains into grains which are rolled into flakes
BUCK WHEAT
Used for manufacturing of pancake flour
OTHER FORMS OF GRAINS : OTHER FORMS OF GRAINS WHOLE GRAINS
Undergo the least amount of processing of any form of grain because only the outer hull is removed. This require the longest cooking time of any form of grain, but they are the most nutritious form of grain because the nutrient-rich bran and germ are left intact. Also referred to as hulled grains
OTHER FORMS OF GRAINS : OTHER FORMS OF GRAINS FLOUR
Flour is a form of grain created by grinding and sifting grain into a powdered form that varies from very soft to coarse in texture. It is used as the main ingredient for making many breads, cakes, pastries, and other types of baked goods
OTHER FORMS OF GRAINS : OTHER FORMS OF GRAINS BRAN
Bran is the nutrient packed layers covering the inner kernel of grain. It is basically indigestible, but it is loaded with fiber, which is important for digestive health. Some types of bran are so popular as a food supplement that they are sold as a separate product
PHYSICAL STRUCTURE OF CEREAL GRAINS : PHYSICAL STRUCTURE OF CEREAL GRAINS BRAN
Outer covering which is about 5% of the kernel. It contains cellulose, minerals or ash, vitamins and some proteins
The ALEURONE layer, which is a group of singled layer cells just beneath the bran is rich in protein, ash and thiamine
PHYSICAL STRUCTURE OF CEREAL GRAINS : PHYSICAL STRUCTURE OF CEREAL GRAINS ENDOSPERM
It makes up 85% of the kernel
It is the large central portion of the kernel and contains the starch and protein of the kernel (75% starch and 10% protein) and traces of fats, ash and fiber
PHYSICAL STRUCTURE OF CEREAL GRAINS : PHYSICAL STRUCTURE OF CEREAL GRAINS GERM or EMBRYO
Small structure at the lower end of the grain
Makes up 3% of the kernel and is concentrated in oil, protein ash and vitamins
NUTRITIVE VALUE : NUTRITIVE VALUE Excellent source of energy (from fat and starch)
Source of protein (incomplete)
Good source of Vitamin B (reduced during milling)
Whole grain – iron, phosphorus and thiamin
POINTERS IN BUYING CEREALS : POINTERS IN BUYING CEREALS Check how clean the cereal is
Look closely for the proportion of broken kernels
Smell a handful to detect off-odors especially from insect infestation
Note the presence of seeds, stones or rice weevils
Buy by weight. Buy from reliable sources
STORING PACKAGED CEREALS : STORING PACKAGED CEREALS Cool, dry place for unopened cereal packages of all kinds
Opened and tightly reclosed, all types except whole grain cereals (and jars of wheat germs) should be refrigerated after opening
Opened packages, reclose tightly; jar or canisters, airtight closure
STORING PACKAGED CEREALS : STORING PACKAGED CEREALS Avoid keeping cereals (uncooked or RTE) for longer than 3 months at room temperature
Uncooked whole grain cereals can be stored in the refrigerator up to 6 months after opening
Cooked cereals, refrigerated and covered, will keep up to 4 days
PRINCIPLES OF COOKING CEREALS : PRINCIPLES OF COOKING CEREALS Enough water should be sued for cereals to form a starch gel. The various cereal grains vary in the amount of water required
A high temperature should be used in cooking cereals to improve the palatability
Sufficient cooking of cereals is necessary to eliminate the raw starch flavor
PRINCIPLES OF COOKING CEREALS : PRINCIPLES OF COOKING CEREALS 4. Pastes made with cereal starches such as corn and wheat are cloudy in appearance, whereas those from root starches such as potato and tapioca are more clear
5. Finely ground cereals tend to lump when they are cooked. To prevent these lumps from forming, the cereal should be combined with enough cold liquid to form a paste before it is added to the remainder of the boiling liquid
PRINCIPLES OF COOKING CEREALS : PRINCIPLES OF COOKING CEREALS 6. The use of excess water for cooking cereals is to be avoided for nutrients may be discarded with the excess cooking water
7. The water in which cereals are to be cooked should be boiling rapidly before cereals are added. This way, complete gelatinization is obtained