glencoe culinary essentials chapter 24 pasta and grains chapter 24 pasta and grains 1 pasta is a...

Glencoe Culinary Essentials Chapter 24 Pasta and Grains

Chapter 24 Pasta and Grains

1

• 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



2

• 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.



3

• 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.



4

• 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



5

• 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?



6

• 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.



7

• Determining Doneness:• Check for

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

Cooking Pasta



8

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

Cooking Pasta



9

• 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.



10

• 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



11

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

Types of Rice

grainA single, small, hard seed.



12

• 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



13

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)



14

• 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



15

• Many other grains provide nutrition and variety to menus.

• Grains can be used from breakfast to dinner.

Other Grians



16

• 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.



17

• 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.



18

• 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



19

• 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?

glencoe culinary essentials chapter 24 pasta and grains chapter 24 pasta and grains 1 pasta is a...

Documents

types of pasta pasta

baking pasta

dried pasta

fresh pasta

dry pasta

pasta soup

pasta dishes

boiling pasta