Chapter 8: Starches Flashcards
small dry seeds consumed worldwide. They are popular as one of the important ingredients of vegetarian cookery due to their nutrient value and ease of availability.
GRAINS
TYPES OF GRAINS
RICE
CORN
WHEAT
The most common use of ______ is to be made into flour. The milling process for white flour separates the bran and germ. Wheat germ and wheat bran can be purchased separately. They are usually used as additions to baked goods and some other dishes to enrich their nutritional content and to add flavor interest.
WHEAT
The most common use of ______ is to be made into flour. The milling process for white flour separates the bran and germ. Wheat germ and wheat bran can be purchased separately. They are usually used as additions to baked goods and some other dishes to enrich their nutritional content and to add flavor interest.
WHEAT
CHARACTERISTICS OF RICE
- Regular milled white rice
- Enriched Rice
- Short Grain and Medium grain
- Long grain
[RICE]
has been precooked and dried so it can be prepared quickly.
INSTANT RICE
[RICE]
has the bran layer left on, giving it a light brown color, a slightly coarse, crunchy texture, and nutty flavor.
BROWN RICE
[RICE]
is one of several Italian varieties of a type of short-grain rice essential for making the highest-quality risotto
ARBORIO RICE
is an extra-long-grain rice widely used in India and surrounding countries. It has a distinctive nutty flavor. Brown basmati rice is also available.
BASMATI RICE
[RICE]
is a long-grain white rice from Thailand and other parts of Southeast Asia. It is fragrant, a little like basmati rice but more delicate or floral.
JASMINE RICE
[RICE]
is another aromatic rice, red in color, with a rich, earthy flavor.
WEHANI RICE
[RICE]
is a cultivated, not wild, long-grain rice from Louisiana. It is aromatic, with a nutty flavor, from which it gets the name pecan.
WILD PECAN RICE
[RICE]
also called sticky rice and sweet rice, is a sweet-tasting short-grain rice that becomes quite sticky and chewy when cooked.
GLUTINOUS RICE
as a grain is not often cooked whole. More often, it is ground into cornmeal and cooked into a porridge or used in baked goods.
CORN
Italian word for dough. It is also used to describe the category of starchy foods made from shaped dough that includes flour and liquid. Pasta is typically cooked in boiling or simmering water.
PASTA
is another common name used to refer to pasta. It is associated with Italian cuisine. Wheat flour is commonly used in italian pasta.
MACARONI
is another general term for pasta. asian -style pastas are more often known as noodles, as are the pastas made in some parts of France and Germany. Asian-style noodles often use flours made from beans and rice.
NOODLE
are made from dough that is soft enough to drop into a pot of boiling water.
DUMPLINGS
TWO FORMS OF PASTA
FRESH PASTA
DRIED PASTA
consists of dough made by blending flour with liquid such as water and eggs. The dough is soft enough to knead by hand but stiff enough to hold a shape.
It should feel smooth and supple. It should not appear dry or crumbly. It can be rolled into thin sheets and cut into shapes.
FRESH PASTA
are also made by blending flour with a liquid such as water or eggs to create a dough. however , the dough is usually too stiff to shape by hand, so most dried pastas are made by machines. These pasta-making machines can create the same flat ribbon shapes found in fresh pastas
DRIED PASTA
They are the seeds obtained from various grass plants such as Wheat, Rice, Barley, Ragi (Malt), Jowar, Bajra, Maize, and Millet. In most of the countries, they are consumed as a part of staple food.
CEREALS
