Chapter 24 Pasta and Grains Contents Section 24

Chapter 24 Pasta and Grains Contents § Section 24. 1 Pasta § Section 24. 2 Rice and Other Grains Glencoe Culinary Essentials Chapter 24 Pasta and Grains 1

Chapter 24 Pasta and Grains Section 24. 1 Pasta • Pasta is a staple in commercial kitchens and is a popular menu choice. • To prepare pasta successfully, you must become familiar with the different varieties of pasta. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 2

Chapter 24 Pasta and Grains Content Vocabulary Academic Vocabulary pasta labor semolina flour achieve casserole al dente colander soup plate Glencoe Culinary Essentials Chapter 24 Pasta and Grains 3

Chapter 24 Pasta and Grains Types of Pasta • Pasta is a popular menu item that comes in a variety of sizes, shapes, colors, and flavors. pasta A starchy food product that is made from grains. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 4

Chapter 24 Pasta and Grains Types of Pasta • One of the main ingredients in pasta is usually semolina flour. • Other main ingredients are a liquid and sometimes an oil. semolina flour A hard-grain wheat flour that is high in the proteins that form gluten. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 5

Chapter 24 Pasta and Grains Types of Pasta • Dry pasta should contain 100% semolina flour and should be hard and brittle. • Dried pasta can be stored in a cool, dry place for several months, and fresh pasta must be tightly wrapped and kept refrigerated. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 6

Chapter 24 Pasta and Grains Cooking Pasta • Baking and Boiling Pasta: • Both fresh and dried pasta can be boiled or baked. • When baking pasta with a filling and a sauce or just a sauce, the flavors will blend together. • Pasta should be partially cooked before baking for most recipes. What pasta dishes have you made? Glencoe Culinary Essentials Chapter 24 Pasta and Grains 7

Chapter 24 Pasta and Grains Cooking Pasta • Determining Doneness: • Each type of pasta has a different cooking time. • When you cook pasta Italian-style, cook it to al dente “To the bite, ” meaning that the pasta is tender, but still firm. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 8

Chapter 24 Pasta and Grains Cooking Pasta • Determining Doneness: • Check for doneness by biting into a piece or looking for a white ring. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 9

Chapter 24 Pasta and Grains Cooking Pasta • Some pasta can be stuffed once cooked or precooked, such as tubular pasta and raviolis. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 10

Chapter 24 Pasta and Grains Serving Pasta • It is important to plate and serve pasta immediately after cooking. • Some pasta dishes are served in a soup plate A shallow bowl-shaped plate. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 11

Chapter 24 Pasta and Grains Section 24. 2 Rice and Other Grains • Grains have a high nutritional value and can be dried for storage for long periods of time. • This makes grains a popular diet staple. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 12

Chapter 24 Pasta and Grains Content Vocabulary Academic Vocabulary grain wheat option rice cous versatile risotto corn brown rice polenta white rice hominy enriched rice masa harina parboiled rice pilaf method barley oat berry risotto method Glencoe Culinary Essentials Chapter 24 Pasta and Grains 13

Chapter 24 Pasta and Grains Types of Rice • Grains are a staple in diets around the world: • have a high nutritional value • store well grain A single, small, hard seed. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 14

Chapter 24 Pasta and Grains Types of Rice Describe each type of rice grain. Rice Grain Description Short-Grain Rice Contains the most starch; becomes sticky when cooked, but is tender; used in risotto Medium-Grain Rice Firm when it is hot; becomes sticky when it cools Long-Grain Rice Remains slightly firm when cooked properly; should not become sticky after cooking Glencoe Culinary Essentials Chapter 24 Pasta and Grains 15

Chapter 24 Pasta and Grains Types of Rice • All three types of rice can be processed. • Processing involves removing the hull from the grain. • If the grain is polished, it will be white. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 16

Chapter 24 Pasta and Grains Types of Rice Describe each variety of rice. Rice Variety Description Brown Rice Has had the hull removed, but is unpolished; has a tan color, chewy texture, and slightly nutty taste White Rice Has had the outer layers of the grain removed; cooks more quickly and with less water; lower in vitamins and minerals Converted Rice Has been partially cooked with steam and then dried; higher nutritional value than standard white rice Specialty Rice that has different textures and flavors, including red rice and wild rice (actually a wild water grass seed) Glencoe Culinary Essentials Chapter 24 Pasta and Grains 17

Chapter 24 Pasta and Grains Types of Rice • Storing uncooked rice: Store in airtight containers at room temperature in a dry, dark room. • Storing cooked rice: Refrigerate unused rice, but use as soon as possible as it can spoil easily. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 18

Chapter 24 Pasta and Grains Other Grians • Many other grains provide nutrition and variety to menus. • Grains can be used from breakfast to dinner. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 19

Chapter 24 Pasta and Grains Other Grains oats • Types of grains include: • oats • wheat • barley • kasha • quinoa • triticale Glencoe Culinary Essentials Chapter 24 Pasta and Grains The berries of oat grass. wheat A very versatile grain that is also milled into semolina and cracked wheat. barley A hardy, adaptable grain that can grow in both warm and cold climates. 20

Chapter 24 Pasta and Grains Other Grains • Corn is different from other grains because it can be eaten fresh. • Corn products include polenta and hominy. corn A grain that can be eaten fresh or as a dried grain. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 21

Chapter 24 Pasta and Grains Cooking Rice and Other Grains • When cooking rice and grains, add enough water to make the grain moist and tender. • Rice can be boiled, steamed, and braised. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 22

Chapter 24 Pasta and Grains Cooking Rice and Other Grains • All grains should be served as soon as possible after being cooked. • Cool, label, date and refrigerate in an airtight container any grains not used after cooking. How have you cooked rice and other grains before? Glencoe Culinary Essentials Chapter 24 Pasta and Grains 23

Chapter 24 Pasta and Grains Chapter Summary Section 24. 1 Pasta • Pasta is a staple food in most commercial kitchens. • Most pasta is made from semolina flour. • Pasta is available fresh or dried, and can be boiled or baked, and stuffed. • Grains have a high nutritional value and can be dried for storage for long periods of time. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 24

Chapter 24 Pasta and Grains Chapter Summary Section 24. 2 Rice and Other Grains • There are many different types of rice, wheat grains, and other grains. • Grains can be steamed, braised, boiled, or cooked by the risotto method. • Grains should be served as soon as possible after being cooked. • Grains should be stored in an airtight container in the refrigerator. Glencoe Culinary Essentials Chapter 24 Pasta and Grains 25

Chapter 24 Pasta and Grains Review Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions. Start Glencoe Culinary Essentials Chapter 24 Pasta and Grains 26

Chapter 24 Pasta and Grains pasta A starchy food product that is made from grains. Un producto alimenticio de almidón que se hace de granos. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 27

Chapter 24 Pasta and Grains semolina flour harina de semolina A hard-grain wheat flour that is high in the proteins that form gluten. Una harina de grano de trigo que es alta en las proteínas que forman el gluten. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 28

Chapter 24 Pasta and Grains casserole cazuela A mixed food dish baked and served in a casserole dish. Un platillo de varios alimentos que se hornea y se sirve en una cazuela. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 29

Chapter 24 Pasta and Grains al dente “To the bite, ” meaning that the pasta is tender, but still firm. “Al diente, ” lo que significa que la pasta está cocida, pero firme. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 30

Chapter 24 Pasta and Grains colander colador A container with small holes in the bottom for rinsing and draining food. Un recipiente con pequeños agujeros en la parte inferior para lavar y colar alimentos. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 31

Chapter 24 Pasta and Grains soup plate plato para sopa A shallow bowl-shaped plate. Un plato un poco profundo. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 32

Chapter 24 Pasta and Grains grain grano A single, small, hard seed. Una sola semilla que es pequeña y dura. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 33

Chapter 24 Pasta and Grains rice arroz The starchy seeds of a cereal grass. Las semillas de almidón de un cereal. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 34

Chapter 24 Pasta and Grains risotto A rice dish in which the grain has been sautéed in butter, and then simmered in a flavored cooking liquid, which has been added gradually to the rice until it has finished cooking. Un plato de arroz en el que el grano se sofrie en mantequilla y, luego, se cocina a fuego lento agregándole un líquido con sabor, que se añade poco a poco hasta que el arroz se termina de cocinar. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 35

Chapter 24 Pasta and Grains brown rice arroz integral Rice with a tan color, a chewy texture, and a slightly nutty taste. Arroz de color tostado, una textura firme y con un ligero sabor a nuez. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 36

Chapter 24 Pasta and Grains white rice arroz blanco Rice that has had the outer layers of the grain removed. Without the outer layers, the rice grain is white and cooks more quickly with less water. Arroz al que se le han removido las capas exteriores. Sin dichas capas, el arroz es blanco y se cocina más rápido y con menos agua. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 37

Chapter 24 Pasta and Grains enriched rice arroz enriquecido Rice that has a vitamin and mineral coating added to the grain. El arroz a cuyos granos se les ha añadido vitaminas y minerales. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 38

Chapter 24 Pasta and Grains parboiled rice arroz sancochado (arroz medio cocido) Also called converted rice; rice that has been partially cooked with steam and then dried. También llamado arroz convertido; arroz que ha sido cocinado parcialmente al vapor y luego se ha dejado secar. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 39

Chapter 24 Pasta and Grains barley cebada A hardy, adaptable grain that can grow in both warm and cold climates. Un cereal resistente y adaptable que puede crecer tanto en climas calientes como fríos. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 40

Chapter 24 Pasta and Grains oats avena The berries of oat grass. Las bayas de la planta de avena. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 41

Chapter 24 Pasta and Grains oat berry avena de la baya Berries that do not have the outer layer removed, so they are a whole grain, with all the texture and nutrients found in other whole grains. Also called groats. Bayas a las que no se les han quitado la capa exterior, por lo que son un grano entero, con la textura y los nutrientes que se encuentran en otros granos. También se denomina grañones. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 42

Chapter 24 Pasta and Grains wheat trigo A very versatile grain that is also milled into semolina and cracked wheat. Grano muy versátil que también se muele para obtener sémola y trigo quebrado. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 43

Chapter 24 Pasta and Grains cous cuscús A wheat product made from semolina that is milled from wheat. Un producto de trigo hecho de la sémola del trigo molido. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 44

Chapter 24 Pasta and Grains corn maíz A grain that can be eaten fresh or as a dried grain. Un grano que puede comerse fresco o como grano deshidratado. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 45

Chapter 24 Pasta and Grains polenta Corn product made from cornmeal that is gradually sprinkled into simmering water or stock and cooked until it becomes a thick paste. Producto hecho de harina de maíz que se agrega lentamente en agua o consomé a fuego lento y se cocina hasta que se convierte en una pasta espesa. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 46

Chapter 24 Pasta and Grains hominy grano de maíz Corn product made by soaking dried corn in lye so that the kernels become swollen. Producto de maíz que se hace al remojar los granos de maíz seco para aumentar su tamaño. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 47

Chapter 24 Pasta and Grains masa harina A finely ground hominy used in tortillas and breads. Maíz molido utilizado en tortillas y panes. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 48

Chapter 24 Pasta and Grains pilaf method método pilaf Sautéing a grain in oil or butter before adding liquid. Sofreír un grano en aceite o mantequilla antes de agregar el líquido. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 49

Chapter 24 Pasta and Grains risotto method A method in which the grain is sautéed, and then a small amount of hot liquid, often a soup stock, is added. The grain is stirred until most of the liquid is absorbed. This process of adding liquid and stirring the grain is continued until the grain is completely cooked. método para risotto Un método en el cual el grano se sofrie y, luego se agrega una pequeña cantidad de líquido caliente, con frecuencia un caldo. El grano se revuelve hasta que la mayoría del líquido se absorbe. Este proceso de agregar líquido y revolver el grano se sigue hasta que el arroz está completamente cocido. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 50

Chapter 24 Pasta and Grains labor trabajo Hard work. Trabajo difícil. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 51

Chapter 24 Pasta and Grains achieve lograr To do. Hacer. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 52

Chapter 24 Pasta and Grains option opción Choice. Elección. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 53

Chapter 24 Pasta and Grains versatile versátil Adaptable. Show Definition Glencoe Culinary Essentials Chapter 24 Pasta and Grains 54

End of Chapter 24 Pasta and Grains