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


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• 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



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Content Vocabulary Academic Vocabularypasta

semolina flour

casserole

al dente

colander

soup plate

labor

achieve



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• 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.



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• 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.



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• 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



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• 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?



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• 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.



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• Determining Doneness:

• Check for doneness by biting into a piece or looking for a white ring.

Cooking Pasta



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• Some pasta can be stuffed once cooked or precooked, such as tubular pasta and raviolis.

Cooking Pasta



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• 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.



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• 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



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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



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• Grains are a staple in diets around the world: • have a high nutritional value • store well

Types of Rice

grainA single, small, hard seed.



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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



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• 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



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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)



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• 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



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• Many other grains provide nutrition and variety to menus.

• Grains can be used from breakfast to dinner.

Other Grians



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• 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.



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• 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.



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• 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



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• 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?



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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.



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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.



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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.



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Show Definition

A starchy food product that is made from grains.

Un producto alimenticio de almidón que se hace de granos.

pasta pasta



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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



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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



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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



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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



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Show Definition

A shallow bowl-shaped plate.

Un plato un poco profundo.

soup plate plato para sopa



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Show Definition

A single, small, hard seed.

Una sola semilla que es pequeña y dura.

grain grano



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Show Definition

The starchy seeds of a cereal grass.

Las semillas de almidón de un cereal.

rice arroz



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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



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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



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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



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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



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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)



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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



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Show Definition

The berries of oat grass. Las bayas de la planta de avena.

oats avena



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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



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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



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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



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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



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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



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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



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Show Definition

A finely ground hominy used in tortillas and breads.

Maíz molido utilizado en tortillas y panes.

masa harina masa harina



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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



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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



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Show Definition

Hard work. Trabajo difícil.

labor trabajo



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Show Definition

To do. Hacer.

achieve lograr



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Show Definition

Choice. Elección.

option opción



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Show Definition

Adaptable. Adaptable.

versatile versátil

End of

Chapter 24Pasta and Grains

glencoe culinary essentials chapter 24 pasta and grains 1 contents chapter 24 pasta and grains ...

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