Pasta is a staple in commercial kitchens and is a popular menu choice.

1. 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.

2. pasta A starchy food product that is made from grains. Types of Pasta • Pasta is a popular menu item that comes in a variety of sizes, shapes, colors, and flavors.

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

4. 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.

5. 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?

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

7. Cooking Pasta • Determining Doneness: • Check for doneness by biting into a piece or looking for a white ring.

8. Cooking Pasta • Some pasta can be stuffed once cooked or precooked, such as tubular pasta and raviolis.

9. soup plate A shallow bowl-shaped plate. Serving Pasta • It is important to plate and serve pasta immediately after cooking. • Some pasta dishes are served in a soup plate.

10. 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.

11. grain A single, small, hard seed. Types of Rice • Grains are a staple in diets around the world: • have a high nutritional value • store well

12. 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.

13. 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 Rice that has different textures and flavors, including red rice and wild rice (actually a wild water grass seed)

14. 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.

15. Other Grians • Many other grains provide nutrition and variety to menus. • Grains can be used from breakfast to dinner.

16. oats 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. Other Grains • Types of grains include: • oats • wheat • barley • kasha • quinoa • triticale

17. corn A grain that can be eaten fresh or as a dried grain. Other Grains • Corn products include polenta and hominy. • Corn is different from other grains because it can be eaten fresh.

18. 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.

19. 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?