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44 Cards in this Set
- Front
- Back
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What is the "pasta method" of cooking rice?
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cook rice in a large quantity of water, just like pasta.
Good for: producing separate, unsticky grains |
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what is the "pilaf method" of cooking rice?
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1. sweat mirepoix in fat
2. add rice (don't wash) and pearl 3. add BOILING liquid 4. cover, place in oven 5. fluff with fork |
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what is the "risotto method" of cooking rice?
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1. sweat mirepoix in fat
2. add rice (don't wash) and pearl 3. add wine and reduce au sec 4. add hot stock in increments, reducing to au sec each time via ladles full 5. add condiments (such as parmesan) 6. Season |
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Give examples of other grains . . .
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barley
corn (polenta, hominy, grits) wheat - bulgur, farro, spelt, green wheat, couscous |
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how is couscous different from other grains?
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it's not actually a grain but a form of semolina that is a granular pasta
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what are the world's two most important grains?
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wheat
rice |
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what are the forms white rice appears in?
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enriched
short and medium grain long grain |
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what are short and medium grain rices used for?
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rice pudding, rice molds, Japanese cuisine
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what are long grain rices used for?
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side dishes, entrees, casseroles
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why does white rice get enriched?
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to replace some of the vitamins lost in the milling process
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Give the rice ratios of grain to liquid . . .
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regular long grain rice: 2-1
parboiled: 2-1 brown: 3-1 Jasmine: 1.5-1 Basmati: 1.5-1 |
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what is regular milled white rice?
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rice that has has been milled to remove the outer brain coating
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what is parboiled or converted rice?
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a specially processed long-grain rice that has been partially cooked under steam pressure, redried, then milled or polished, resulting in a higher vitamin and mineral content.
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what is the most widely used rice in the food service industry?
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parboiled or converted rice
why: the grains stay firm and separate and hold well in the steam table |
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what is instant rice?
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rice that has been precooked and dried so it can be prepared quickly
drawback: does not hold well; becomes mushy |
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what is brown rice?
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rice where the bran layer has been left on; slightly coarse and crunchy in texture
Takes twice as long to cook and is slightly more perishable |
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what is arborio rice?
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one of several Italian varieties of short-grain rice used to make risotto
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which rice is used to make risotto?
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Arborio
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which rice comes from Thailand?
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Jasmine
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which rice comes from India?
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basmati
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what are the characteristics of Basmati rice?
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extra long grain rice used in India with a unique, nutty flavor
also available in brown Basmati rice |
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what distinguishes Jasmine rice?
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fragrant long-grain white rice from Thailand that is more delicate and floral than Basmati
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what is Wehani rice?
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an aromatic red rice with an earthy flavor
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what is wild pecan rice?
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a cultivated long grain rice from Louisiana that is aromatic and nutty in flavor
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what is glutinous rice, aka sticky rice?
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sweet-tasting, short-grain rice that becomes slightly chewy when cooked. Used in Japanese and Chinese cooking, but it is NOT sushi rice. It is cooked by soaking and steaming rather than boiling.
Good for desserts |
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what grain is used for sushi rice?
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regular Japanese short-grain rice
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what is wild rice?
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It's NOT a rice; it's an unrelated grain.
Harvested from grass native to northern USA and Canada. the grains are long and slender, dark brown and scarce. It needs to be blended with other grains. |
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What is hominy?
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corn treated with lye.
When cracked into coarse meal it's grits. When used as a whole grain, it's made into pozole. |
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what is the most common use for wheat?
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to be made into flour
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what is bulgur?
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a type of cracked wheat partially cooked
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what is green wheat?
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wheat harvested when immature and dried
can be cooked like cracked wheat |
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describe short grain rice . . .
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small, round kernels that become sticky when cooked
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describe long grain rice
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long, slender grains that stay separate and fluffy when properly cooked
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why should regular milled rice be rinsed in cold water before boiling or simmering?
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to remove excess starch that makes rice sticky
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why don't you have to rinse rice made by the pilaf or Arborio method?
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because the rice gets pearled with a fat coating, helping to keep grains separate and to cut down on stickiness
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why doesn't converted or instant rice get rinsed?
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it was already washed in the pre-cook stage
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how should raw rice be stored?
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at room temp, in a dry place, in a tightly sealed container to keep out moisture and insects
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where does the word "risotto" come from?
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It's Italian for "riso," meaning rice.
Farro cooked by the risotto method is farotto, and orzo cooked this way is called orzotto |
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What measurement tip do you have to remember when measuring out rice and liquid?
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Both are based on volume measure, not weight.
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how much does one pint of rice weight, roughly?
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14 ounces
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the pilaf method is similar to what "cuisson"?
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braising
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what can you do if you've added too much liquid to rice?
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1. remove pan from heat
2. keep tightly covered 3. let stand a few minutes 4. drain off excess if really bad |
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It's better to use too much liquid with rice than too little, why?
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the grain will not cook to desired tenderness
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what does the exact amount of liquid needed to cook the rice depend on?
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type of grain, its age and moisture content
tightness or looseness of cover desired moistness of finished product |
