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.. 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. RICE. . RICE. . RICE. . RICE. CAN YOU NAME THAT RICE…... Long Grain. Rice. Short Grain Rice. Brown Rice. Wild Rice. Instant Rice . BROWN RICE. Brown rice is also called 'unpolished rice' and is brown in color. It is actually how all rice would look before it goes through the entire process of polishing. Every rice grain has an outer layer of a slightly stiff cover called the 'hull' or husk. The husk is always removed from the seed for both white and brown rice. Under this layer is a thin brownish layer called the 'bran' layer.. Kitchen Technologies. The refrigerator. Susanne Friedberg, . Fresh. A Perishable . History. . (2010). .. ‘In practice, refrigeration undermined not just farmers’ and merchants’ local markets but also traditional understandings of how food quality related to time, season, and place. It threw into question the known physics of freshness. Refrigeration’s conserving powers, in other words, threatened radical changes all across the food chain.. 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. 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.. Dry Heat: No water is used to cook food because heat is applied directly to the food. This technique helps to retain nutrients, color, texture and taste.. Some examples include: Baking, Broiling, Grilling, Roasting, and Sautéing. 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.. D1.HCC.CL2.01. . Slide . 1. Apply basic techniques of commercial cookery. This unit comprises three Elements:. Select and use equipment. Apply wet methods of cookery. Apply dry methods of cookery. .