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
