all-in Flashcards
are the seeds of grass - like plants called cereals.
Some of the most common varieties are corn, rice and wheat
Grains
3 parts of Whole grain kernels
- Bran
- Endosperm
- Germ
This is the hard, outer shell. It contains fiber, minerals and antioxidants.
Bran (14%)
The middle layer of the grain is mostly made up of carbs.
Endosperm (83%)
This inner layer has vitamins, minerals, and protein and plant compounds.
Germ (3%)
Kinds of Whole Grains:
• OATMEAL
- POPCORN
• MILLET
• QUINOA
• BROWN RICE
• WILD RICE
• WHEAT BERRY
- BULGUR WHEAT
• BUCKWHEAT
• BARLEY
• SORGHUM
These are a great type of starchy food and a good source of energy, fiber, vitamins B and potassium.
Potatoes
It is a healthy choice to eat as part of a balanced diet.
Bread
are made from grains. Whole grain - can contribute to our daily intake of iron, fiber, B vitamins and protein. Higher-fiber options can also provide a slow release of energy.
Cereal Products
This is a starch obtained from the rhizomes (rootstock) of several tropical plants. It is used in cooking to produce a clear, thickened sauce, such as fruit sauce.
Arrowroot Starch
is a starch extracted from cassava root.
It is also called “sago” or (in Filipino) sabudana in Hindi. It is made by crushing raw tapioca roots in a tank and the juice obtained is stored till it turns into a paste.
Tapioca Starch
This is an excellent choice of starchy food. They give us energy, are low in fat, and good value for money.
Rice and Grains
This is another healthy option to base your meal on. It consists of dough made from durum wheat and water, and contains iron and B vitamins.
Pasta
In this method of preparing rice, you cook the rice with an equal or slightly greater volume of water, then cook over low heat until the rice has absorbed all of the water.
Absorption Method
It gives a firmer grain and develops additional flavor through the sauteing. It also helps keep the grains separate and generally results in rice that is less sticky than the regular kind.
Pilaf Method
It is sometimes referred to as the
“pasta method,” produces tender grains of rice that are completely separate and not sticky.
Boiling Method
Steaming and simmering are two names for essentially the same process. A specific ratio of liquid from two to five parts is combined with one part of the grains, covered and gently brought to a simmer
Steamed and simmered
It is prepared by boiling oats, rice, wheat, barley, or corn that creates a thick meal served as a hot cereal or a side dish.
Porridge
A method of cooking short grain rice in Italy, - begins by sweating aromatics in fat, adding the rice, and then slowly adding the liquid one ladle at a time
Risotto
it is a food made from flour, water, and sometimes egg, that is cooked and usually served with a sauce.
Pasta
These are long, very thin and delicate strands of pasta.
Angel Hair
is a large tube-shaped pasta. It has smooth sides, and manicotti has ridged sides.
Cannelloni
A pasta variety that is shaped like a small conch shell. It is commonly used in pasta salads and with meat sauces.
Conchiglie
A pasta shaped like a small tube that is often used in soups.
Ditalini
A pasta variety that is shaped like a butterfly or bow tie.
Farfalle
It is shaped like long flat ribbons. Indeed, the word “-“ means “-“ in Italian.
Wider and thicker than linguine, another type of long flat noodle
Fettuccine, small ribbons
A large, wide, flat sheets of pasta with ridged edges.
Lasagna
It is a long, thin, flat strips of pasta that resemble flattened spaghetti. only the strands are flat, not round.
Linguine
A type of pasta made from semolina and shaped in form of slender tubes. It is also sometimes known as elbow pasta.
Macaroni
a very large tube-shaped pasta, usually ridged, that is stuffed and baked
Manicotti
can be shaped like little stars, tubes, or even tiny macaroni noodles or shells
Pastina
Slightly curved, tubed-shaped pastas, usually larger than penne
Rigatoni
is a wheel shaped pasta that is also very similar to ruote pasta. It is used to add a decorative touch to soups, salads and many other dishes.
Rotelle
It is a term used in cookery to desribe a wide range of flavored liquids that are served as a part of the meal, or dish.
Sauces
The word garnish comes from French and means “to grace or to provide”. Used to refer to the decoration of food by the addition of other items
Garnishes
These are complementary additions to the main ingredient of a meal. Are typically things like vegetables and side salads but they also include sauces and relishes.
Accompaniments
How long can you store cooked pasta in airtight containers in the refrigerator for?
3-5 days
How long can you freeze cooked pasta for?
up to 2 weeks
What is Packaged pasta?
Perhaps one of the most easily stored forms of pasta is the ones that have already been prepared, and then frozen.
How do you store dry pasta?
Dry pasta can easily be stored in an
airtight container almost indefinitely.
