Types and Cooking Methods

Slides:

Advertisements

Similar presentations

Advertisements

Notes on Grain, Rice and Pastas

Grains, Pasta, Rice.

Grains, Pasta, Rice. Definition: single, hard seed Grains are the edible seeds of certain grasses. Most common grains –Wheat –Corn –Rice.

Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. 2.FRUITS and VEGETABLES are also a good source of carbohydrates. 3.Almost all.

Fiber 1.The average American does not get enough FIBER in their diets. 2.The National Cancer Institute recommends that the average person gets GRAMS.

2.05KK Grains: Good for You1 2.05KK GRAINS: GOOD FOR YOU BARLEY CORN OATS RICE WHEAT REMEMBER: Grains are a great source of carbohydrates. When whole grains.

Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. a.Grains are the edible seeds of certain GRASSES. b.The principle grains are.

Grain Products Foods I Obj Foods I Obj

1. We get most of our carbohydrates from the GRAINS group. 2. FRUITS and VEGETABLES are also a good source of carbohydrates. 3. Almost all of our carbohydrates.

Grains & Cereals. What are cereals? Starchy grains (the SEEDS of plants) that are suitable to use as food Used to make: –Breakfast foods –Flours –Meals.

1 Grains KK Grains: Good for You2 BARLEY CORN OATS RICE WHEAT REMEMBER: Grains are a great source of carbohydrates. When whole grains are.

Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. 2.FRUITS and VEGETABLES are also a good source of carbohydrates. 3.Almost all.

Grains, Pasta, Rice. Definition: single, hard _______ Grains are the __________seeds of certain grasses. Most common grains – Wheat – Corn – Rice.

2.05KK Grains: Good for You1 2.05KK GRAINS: GOOD FOR YOU BARLEY CORN OATS RICE WHEAT REMEMBER: Grains are a great source of carbohydrates. When whole grains.

Cube To cut into uniform pieces, usually a half inch on all sides.

Carbohydrates Sources and functions in the body. Agenda: Functions in the body Sources of carbohydrates Complex and simple “carbs” Fiber Rice and Pasta.

Carbohydrates!!! TWO TYPES: Simple = sweet/sugar Complex = starches/fibrous.

How to Cook Rice  Rice can be cooked on stove, in microwave or oven  Rice other than white (brown, wild) takes twice the amount of time to cook  Regardless.

Types and Cooking Methods

RICE. BROWN RICE  Whole grain rice, nothing is removed, has the most nutrients.

Grain Products Chapter 30

Cooking Rice and Pasta. Rice Classified according to grain length Long grain-dry and fluffy.

Free Powerpoint Templates Page 1 Starter Describe the difference between muffins and dinner rolls (texture, cooking methods, etc) Announcements.

Grain Products Foods I Obj

Grain Products. Benefits of Grains Grains are universal and versatile They are nutritious, flavorful, and can be included in any meal.

Grains. What Are Grains? Grains are plants in the grass family. Seeds or kernels of these plants are harvested and processed for food.

Grain Products Chapter 32. Parts of a Kernel Grains – seeds of plants in the grass family. Germ – tiny embryo that will grow into a new plant Endosperm.

1 Bread, Cereal, Rice, and Pasta Chapter Grains…for Energy and More High in “carbs” –Good source of energy –Simple and complex carbs Fiber-Rich.

Grain, Rice and Pasta.

G RAIN P RODUCTS Study Guide. L IST AT LEAST THREE BENEFITS OF GRAINS. Grains are universal and versatile. They are nutritious, flavorful, and can be.

BREAD, CEREAL, RICE AND PASTA Chapter 50. WHAT ARE GRAINS? Germ – tiny embryo that will grown into a new plant. Endosperm – the food supply for the embryo.

RICE RICE RICE RICE RICE. CAN YOU NAME THAT RICE….. Long Grain RiceShort Grain Rice Brown RiceWild Rice Instant Rice.

Rice. Long Grain Rice Short Grain Rice Conventional Rice.

Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. 2.FRUITS and VEGETABLES are also a good source of carbohydrates. 3.Almost all.

PPTA2.05hh_Grains1 GRAINS: GOOD FOR YOU BARLEY CORN OATS RICE WHEAT Grains are a great source of carbohydrates which are considered complex carbohydrates.

Foods 2. Put in place, get everything out and ready to cook.

Filling ingedients : 1 kg potatoes, ½ kg cheese, 1 onion Pierogi ruskie Russian duimplings.

Grains Foods I: Fundamentals.

CARBOHYDRATES Simple and Complex.

PASTA PASTA PASTA PASTA PASTA PASTA

Grains, Pasta, Rice

Grains, rice and pasta Chapter 17 Food for Today.

CARBOHYDRATES Simple and Complex.

1. Popular Examples: Pasta, Rice, Bread, Cereal

Grains, Pasta, Rice.

Grains Foods I: Fundamentals.

Grains & Cereals.

2.05KK GRAINS: GOOD FOR YOU BARLEY CORN OATS RICE WHEAT

2.05KK GRAINS: GOOD FOR YOU BARLEY CORN OATS RICE WHEAT

Grain Products Foods I Obj

Grains Foods I: Fundamentals.

Grains, Pasta, Rice.

Grains Foods I: Fundamentals.

Grains, Pasta, Rice.

2.05KK GRAINS: GOOD FOR YOU BARLEY CORN OATS RICE WHEAT

How to get perfect every time!

CL pg.488 How do you properly store breads and cereal foods?

HOW TO PROPERLY COOK PASTA, RICE AND OTHER GRAIN PRODUCTS

Presentation transcript:

Types and Cooking Methods Rice and Pasta Types and Cooking Methods

TYPES OF RICE Brown Rice Chewy texture Has the MOST fiber! WHOLE GRAIN FORM

TYPES OF RICE Instant/Pre-Cooked Rice PRE-Cooked then dehydrated Reduces cooking time

TYPES OF RICE Long Grain Rice Long When cooked it is light and fluffy(dry)

TYPES OF RICE Short Grain Rice Short and plump When cooked it is soft and clings together Also know as (“sticky rice”)

COOKING RICE Use about 2 cups of water for every cup of rice (this will yield 3 cups of rice when cooked) Method 1: Bring water to a boil, add rice, cover the pan and reduce heat to a simmer Method 2: Place rice and water in pan, bring all ingredients to a boil, cover pan and reduce heat to simmer DO NOT**** REMOVE THE LID WHILE RICE IS COOKING .

RICE YIELD RATIO 1 cup uncooked rice = 3 cups cooked rice 1:3 Ratio

Apply that knowledge! If you need 6 cups of cooked rice how many cups of dry rice do you need? If you cook 1 cup dry rice how many cups will you end up with?

Pasta is usually a low cost entree

TYPES OF PASTA Fresh Pasta ***Should be stored in a closed container in the refrigerator Made from scratch from a simple dough that is kneaded then rolled out and cut by hand or with pasta makers/molds

TYPES OF PASTA Dry Pasta *** Should be stored in a tightly covered container at room temperature By from the store in packages

TYPES OF PASTA Vegetable Pasta Dry pasta enriched with vegetable products OR Fresh vegetables used in place of dough

COOKING PASTA Use about 1 QUART of water for every 4 ounces of dry pasta. Bring water to a BOIL. Add pasta SLOWLY to boiling water so boiling does not stop. Cook uncovered until Pasta is al dente (firm to the tooth) Stir pasta occasionally while it’s cooking. Drain pasta in a COLANDER.

PASTA YIELD RATIO 1:2 Ratio “PASTA PASTA!!” 1 cup uncooked pasta = 2 cups cooked pasta 1:2 Ratio “PASTA PASTA!!”

Food For Thought If you need 10 Cups of cooked pasta, how many cups of dry pasta do you need to cook? If you have 3 cups dry pasta what will it equal when its cooked?