PPT-COOKING RICE Basic Methods

RICE IN FOODSERVICE Ideal flavor carrier for traditional and global dishes Essential ingredient in foodservice kitchens usually stocked in bulk Professional chefs need to know the basics of preparing rice amp train kitchen staff on the fundamentals. ProStart Year 1, Chapter 5. Heat Transfer . Conduction – transfer of heat from one item to another. Surface to surface like a pot or in the air.. Convection – transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example.. General Terms. Conduction: Method of transferring heat by direct contact.. Convection: The movement of molecules through air or liquid.. Radiation: Heat is transferred as waves of energy.. Moist-heat cooking: Food is cooked in hot liquid, steam, or a combination of the two.. Unit 2. Chapter 9.3. What was the last dish that you have cooked? . Bell Ringer. boil. simmer. steam. Pressure cook. roasting. baking. broiling. Pan broil. Pan fry. Deep fat fry. sauteing. braising. Stir fry. Figure 1 - The operator control panel. CASE . Rice Cooker . Figure . 2 - Target Temperatures by Cooking Mode at . 30. second . Intervals. (horizontal axis = elapsed time at 30 second Interval). . CASE Rice Cooker . Objective. Recognize when poaching is an appropriate cooking method to use.. Moist-Heat and Combination Cooking Methods for Meat and Poultry. Moist heat is able to cook foods more effectively at lower temperatures than dry heat. Potatoes. Select potatoes according to use. POTATOES ARE NOT CREATED EQUAL. Good potatoes are firm and heavy for their size. Potatoes are very versatile and can be cooked using almost any dry or moist heat methods. . Pishori. Anne . kimani. overview. Qualities of basmati. Basmati in the world market. Factors affecting quality. Causes of loss of standard. Breeding of Basmati. Way forward. Basmati aroma and grain quality. Basic cooking skills. Understanding basic nutrition and identifying healthy meal options. Following simple recipes and understanding cooking instructions and terms. Learning about food safety and kitchen safety. The whole grain form of rice.. Instant Rice. Precooked and then dehydrated.. Types of Rice. Long Grain Rice. Stays dry and fluffy. Short Grain Rice. Sticks together. Also known as “Sticky Rice”. How to Cook Rice. Preparing . Proteins and Dairy. Cooking Techniques. Brown. . Browning is the process of partially cooking the surface of meat. Removes excessive fat . Gives the meat a brown color crust and rich flavor. RECIP Adult help needed. Makes 4 servings. Many Indonesian kids love this meal of fried rice. When families can afford meat, they sometimes cook the rice with shrimp or strips of chicken. TYPES OF RICE. Conventional Rice. Short. When cooked it is moist and tender . TYPES OF RICE. Long Grain Rice. Long. When cooked it is light and fluffy. TYPES OF RICE. Short Grain Rice. Short and plump. how rice is grown and processed;. different types of rice and their use in dishes;. rice in the diet;. cooking with rice;. food and drink made from rice.. Rice around the world . Rice is grown in every continent of the world except Antarctica and each country has developed its own recipes.. Dainik rice is a leading brand as a manufacturer and exporter of minket and banskhathi rice. The foremost aim is to make the brand a household name and become a member of every family. Dainik tries to endeavor healthy and best quality food products for a holistic Indian family.