Cereals and Pasta Cookery PDF

CEREAL and PASTA COOKERY CEREAL ◎the common term for all grains for people to eat ◎a plant that produces CEREAL Products 1. RICE 2. * white rice 3. * red rice 4. *Glutinous rice 5. * old or new CEREAL Products CORN Can be classified as white or yellow By-P...

CEREAL and PASTA COOKERY CEREAL ◎the common term for all grains for people to eat ◎a plant that produces CEREAL Products 1. RICE 2. * white rice 3. * red rice 4. *Glutinous rice 5. * old or new CEREAL Products CORN Can be classified as white or yellow By-Products *corn grits *corn meal *corn flour *cornstarch *corn oil CEREAL Products FLOUR Powdery products made from grinding cereal grains like wheat, rice, corn, legumes, and root crops. *All-purpose flour * Cake Flour * Bread Flour * Rice Flour &Glutinous rice flour *Potato flour, cassava flour  Principles of Cooking Cereals ◎Wash cereal grains with cold water. ◎Add washed grains to hot liquid slowly. ◎Cook until the grains absorb water and  Proper Cooking of Starchy Products 1.To avoid lumping 2. To avoid starch flavor 3. To avoid scorching 4. To achieve desired consistency and firmness  Ways in Using Cereals ◎As a thickener ◎As breakfast cereals ◎As extender  Functions of Starch ◎As a Thickening agent ◎As a Binding Agent ◎As a Stabilizing Agent  Functions of Starch ◎As a diluent ◎As a moisture- retaining agent ◎For coating and dusting Nutritional Value and Components of Starch and Cereals *Starch such as cornstarch contains 91.5 g carbohydrates 7.8 %water 52 mg of calcium 18 mg of phosphorous 55 mg of beta carotene  Nutritional Value and Components of Starch and Cereals *Wheat in Flour contains 73.7 g carbohydrates 12.39 %water 12.6 g protein 82 mg of calcium 105 mg of phosphorous 5.2 mg of niacin 4.4 mg. of iron  Nutritional Value and Components of Starch and Cereals *Rice consist 81.3 g carbohydrates 7.6 g protein  PASTA ◎a kind of starchy food made from a dough of flour KINDS OF PASTA 1.SPAGHETTI – is a long, round, solid pasta a. spaghettini ◎thin spaghetti  b. vermicelli ◎very thin, twisted, and short spaghetti  2. LASAGNA – is a flat ribbon noodle of pasta dough with curly edges  3. NOODLES – are made of dough and they contain eggs. TYPES OF PASTA  1. FRESH PASTA – products are freshly made and shaped as desired and immediately used 2. DRIED PASTA – products are dried, can be stored easily and cooked only when needed SHAPES OF PASTA a. SHEET PASTA – flat and are typically used for baking. ex. manicotti b. STRIP PASTA – long strands of pasta ex. spaghetti, fettuccini, bucatini, and linguine c. EXTRUDED PASTA – cylindrical in shape ex. macaroni, penne, rigatoni d. SPECIALTY PASTA – unusual shape ex. farfalle, ravioli, orecchiette Presenting Starch and Cereals a. Texture b. Flavor c. Temperature d. Balance e. Unity f. Simplicity al dente – “to the tooth” ◎firm to the bite and not soft and mushy  COMMON ITALIAN SAUCES  a. CARBONARA – a sauce that has cheese, cured meat, eggs, and cream b. AMATRICCIANA – sautéed bacon in olive oil and onions with tomatoes  c. ARABIATTA – a sauce with olive oil, tomatoes, garlic, and red chillies  d. BOLOGNESE – a meat-based sauce that originated in Bologna, Italy  e. ALFREDO – a rich sauce with butter, cream, and cheese  f. PESTO – refers to the paste made by grinding fresh basil leaves, olive oil, garlic, and pine nuts  g. AGLIO e OLIO – made with garlic and olive oil with or without the addition of red pepper flakes or tomatoes TYPES OF NOODLE PRODUCTS  a. Noodles made from wheat – these are made with flour, water, egg ex. Chinese, Cantonese, Japanese noodles other starches – rice is the most widely used starch ex. rice vermicelli, bean thread, sotanghon, pad Thai noodles DUMPLINGS ◎these are made from starchy soft dough or batter, simply cooked by simmering and