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Hospitality > Rice > Flashcards

Rice Flashcards

1
Q

What is rice?

A
  • Oldest cultivated cereal grains.
  • Staple food of half world.
  • Grown in semi-aquatic grass.
  • 7000 varieties grown worldwide.
  • Grown in rice paddies.
  • Supplies 80% of bodies nutritional requirement.
  • Gluten free grain.
  • Body uses less insulin to digest.
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2
Q

what are different types of grains and rice?

A

Grains:
- Long Grains
- Medium Grains
- Short Grains

Rice:
- Speciality Rice
- Brown Rice
- Wild Rice
- Pigmented Rice

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3
Q

What is Long Grains?

A
  • Long, slender in shape
  • Versatile
  • Remains firm
  • Separate and fluffy when cooked
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4
Q

what are the different types of long grains?

A
  • Basmati
  • Jasmine
  • Patna
  • Bonnet
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5
Q

what is Basmati rice?

A
  • India
  • Aromatic, delicate flavour
  • Firm texture
  • Soak & rinse before cooking
  • Savoury and sweet dishes
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6
Q

What is Jasmine rice?

A
  • Thailand
  • High quality, fragrant white rice
  • Cooks softer and sticker than other long grain rice
  • Excellent for chop sticks meals
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7
Q

what is Patna rice?

A
  • Most commonly used
  • Boiled
  • Remains separated when cooked
  • Pilaf
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8
Q

what is Bonnet rice

A
  • American
  • Top quality
  • Mild flavour and soft texture
  • Suitable for casseroles and traditional cooking
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9
Q

Medium Grain

A
  • Carnaroli
  • Bomba
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10
Q

what is Carnaroli?

A
  • Plump
  • Starchy rice
  • Risotto - Italian dish
  • More starch than normal risotto
  • Main Italian rice
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11
Q

Bomba

A
  • plump, starchy
  • Spanish used in paella
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12
Q

Short Grain

A
  • Arborio
  • Sushi
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13
Q

Arborio

A
  • Round, white colour
  • Mild flavour and sticky
  • Risotto
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14
Q

Sushi

A
  • Stubby white rice
  • Sticky when cooked
  • Soak before cooking
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15
Q

Rice

A
  • Speciality rice
  • Brown rice
  • Wild rice
  • Pigmented rice
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16
Q

Speciality rice

A
  • Glutinous (Sticky rice)
17
Q

Glutinous (Sticky rice)

A
  • Tastes sweet
  • Soaked for hours before cooking
  • Forms a sticky mass when cooked
  • Used to make rice flour and sake (rice wine)
18
Q

Brown rice

A
  • Long and short grain varieties
  • Cleaned before packed
  • Outer husk removed but bran layers left in tact
  • Chewy texture
  • Nutty flavour
  • Absorbs more water and takes longer to cook than white rice
19
Q

Wild rice

A
  • Not a true rice
  • Seed of a different type of aquatic plant
  • Long slender grains
  • Nutty flavour
  • Dark brown to black
20
Q

Pigmented rice

A
  • Whole grain with a high percentage of red and purple-black in the bran (outer layer)
  • Thailand, China and red rice from France
21
Q

Storage of cooked rice

A
  • Cool down and store in the fridge for only two or three days
  • Danger of bacillus cereus growth
  • Can be frozen for a few months
22
Q

Preperation Method

A
  • RINSING
  • SOAKING
  • MIXING
  • MOULDING
23
Q

Rinsing

A

Not necessary as it loses nutrients

24
Q

Soaking

A

Soak some types of rice to soften and to speed up cooking.

25
Q

Mixing

A
  • Use a fork to fluff the rice or mix with other ingredients.
  • Keeps the rice from being mashed and keeps the rice seperated.
26
Q

Moulding

A

Lightly oil the mould to prevent rice sticking.

27
Q

Cooking Methods

A

Boiling

28
Q

Boiling Method

A
  • Add one-part rice to two parts boiling liquid i.e. 1 cup to 2 cups water.
  • Cover with a lid, reduce the heat to low and cook until the rice is tender and liquid is absorbed.
  • 12 minutes
  • Allow to stand covered for a few minutes and fluff with a fork before serving.
29
Q

Portion Sizes

A
  • Type of dish will determine the amount of rice needed
  • 675ml Cooked rise ~ 250ml
  • Raw rice ~ 200g
  • Dry rice ~ 50g

Hospitality (5 decks)

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