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COOKERY NCII PREPARING HOT MEALS - Farinaceous Dishes
COOKERY NCII PREPARING HOT MEALS - Farinaceous Dishes
COOKERY NCII PREPARING HOT MEALS - Farinaceous Dishes
The whole grain varieties of starchy foods, on the other hand, are great sources
of fiber – which keep the bowel healthy and make you feel full.
Potatoes, rice, and pasta are the most common farinaceous products prepared in
the industry. The following lessons teach the proper preparation and cooking
methods of these farinaceous products.
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TOPIC 1: Types and Characteristics of Potatoes
Potatoes are classified according to their starch content. The amount of starch determines the use for which
they are most suitable.
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TOPIC 2: Types and Characteristics of Rice
There are many ways to classify different types of rice.
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TOPIC 3: Types and Characteristics of Pasta
Pasta is a staple ingredient widely used in cooking. It is made from flour or durum
wheat semolina mixed with water and/or eggs. It is then kneaded and shaped,
dried and cooked before eating.
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Common Pasta Shapes and Their Uses
Pasta comes in different shapes and sizes. Each shape is appropriate for
different kinds of preparations. The following are some of the common shapes
and uses of pasta:
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TOPIC 4: Other Farinaceous Products
Aside from potatoes, rice and pasta, the following are farinaceous products you
should be familiar with:
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Activity: Fun Farinaceous
Direction: Determine the following farinaceous products being described.
1. These are regularly-shaped potatoes with high starch content that turns golden brown when
cooked. Potatoes of this type are best for making French fries.
2. This type of rice has a light brown color as a result of its bran left on.
3. This type of dried pasta is made manually from mixing the ingredients to the drying of the pasta.
4. This type of potato has the highest sugar content and the most moist among other potatoes.
5. An Indian specialty rice known for its extra long grain
6. These are dried pasta of any shape made using machines.
7. Also known as Chef Potatoes, these are irregularly-shaped, less expensive and not dry as the
Russets
8. Includes the short and long grain rice as well as the vitamin-coated or enriched rice
9. This pasta is known for its large hollow shape commonly stuffed with cheese or meat filling
10. This is a broad and flat-shaped noodles usually baked with meat, cheese and vegetable fillings.
Fresh - unprocessed
Peeled - Keep refrigerated (below 40◦F/4◦C) for five days
Canned - whole, cooked
French fries
Other frozen, prepared products (hashed browns, puffs, stuffed bakes, and
croquettes; in casseroles with a variety of sauces)
Dehydrated
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TOPIC 1: Handling Potatoes Safely
To keep potatoes in good condition and to extend the shelf life of the potatoes,
one must know how to properly handle and store them, such as follows:
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TOPIC 2: Cooking Potato Dishes
The following are the things to be done in preparing potatoes for cooking:
1. Peel the potatoes. If you want to boil the potatoes skin-on, wash them
properly.
2. Pass the potatoes through a food mill or ricer. You can also use a masher
to press the potatoes.
3. You can let the potatoes pass through a sift for a finer result.
4. Mix the milk and melted butter.
5. Add milk and butter mixture into the potatoes.
6. Season with salt and pepper and mix well
7. Scoop the potato and place on a serving dish.
8. Garnish with parsley and/or gravy to serve.
Baked potatoes should have a soft and rich interior and crispy skin. Here are is
the procedure for preparing baked potatoes:
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1. Scrub the potatoes well.
2. Dry the potato with a paper towel.
3. Pierce ends with a skewer or fork to allow steam to escape.
4. Oil the potatoes lightly if you like crispy skin.
5. Place the potatoes on a sheet pan.
6. Bake it in the oven at 200°C (400°F) for 30 minutes to 1 hour.
Hash browns are pan-fried potatoes. In this dish, potatoes can be shredded,
sliced, diced or julienned. Here are the procedures for preparing hash browns:
1. Boil the potatoes. If you want to boil them skin-on, wash the potatoes
properly.
2. Slice or shred the potatoes.
3. Heat a thin layer of oil in a pan.
4. Put in a portion of potatoes enough to have and flatten round cake.
5. Shake the pan back and forth to keep the potatoes from sticking to the
surface of the pan.
6. When the potato is well-browned on the bottom, turn it over using a
spatula.
7. Season with salt and pepper.
8. Cook until the other side is brown.
9. Let it rest on a rack or a paper towel to let off excess oil.
10. Plate and serve.
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LESSON 3: Preparing Rice Dishes
Introduction
Rice is a popular cereal crop usually used as human food. It is a type of grass
that belongs to a family of plants that includes cereals such as wheat and corn. It
is rich in nutrients and contains vitamins and minerals that are lost during milling
and polishing. This process turns brown rice into white rice by removing the outer
rice husk and bran to reveal the white grain.
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TOPIC 2: Cooking Rice
There are two common ways rice can be cooked. There is the:
1. Add 2 cups of water to the washed rice in the pot. Make sure that the water
is evenly distributed.
2. Cover the pot and bring to a boil. Wait until the rice is fully cooked.
1. Pour water into the pot and bring to a boil. Add salt to the boiling water.
2. Drop rice into a large pot and stir.
3. Check if the rice is tender.
4. When just tender, scoop the rice with a strainer and drain well and place in
a hotel pan.
5. Steam dry in the oven for 5 to 10 minutes, or leave uncovered and place in
a steamer to steam dry.
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Activity: All Rice!
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LESSON 4: Preparing Pasta Dishes
Introduction
Pasta is recognized as a healthy food for having slowly-digested carbohydrate.
Furthermore, adding variety to its health benefits are the sauces, oils and other
ingredients it is usually prepared with such as olive oil (a healthy dietary fat),
tomato sauce, cheese, vegetables and meat.
flour;
olive oil;
water; and
salt.
1. Place the flour on the work table. Make a well in the center using a fork.
2. Pour the eggs into the well.
3. Use a fork to stir the eggs. In a circular motion, gradually draw in the flour
starting from the inside.
4. Add in the olive oil and the salt.
5. Keep stirring to evenly distribute eggs and flour evenly.
6. Add in the water gradually.
7. Draw the remaining flour into the mixture using a bench scraper.
8. Gather the mass and form a ball of dough.
9. Knead the dough. Use your palm to draw the outer sides of the dough in.
Do this until the dough is smooth and elastic. Pat your hands with flour from
time to time to avoid the dough from sticking.
10. Roll the dough. Sprinkle your work table with enough flour to avoid
the dough from sticking. Lather the rolling pin with flour and slide it from the
center of the dough toward the edges. Do this until the dough is flat enough
to be fed into the pasta maker.
11. Adjust the setting of the pasta maker to your desired thickness.
12. Let the dough pass through the pasta maker. Turn the handle gently.
Sprinkle the pasta maker with flour to avoid the dough from sticking. Do this
until all the dough have been flattened to your desired thickness.
13. Install the pasta attachment. Transfer the handle into the drive hole of
the pasta attachment.
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14. Let the flattened dough pass through the cutter for your desired pasta
width. Most pasta makers have cutters for spaghetti and fettuccine.
15. Split up the strings of pasta that were not separated by the cutter.
16. Hang the pasta to dry.
Procedure:
1. Boil the water in a pot. The amount of water should be enough to cover the
amount of pasta to be used.
2. Put in a little amount of olive oil.
3. Add in the pasta. Let it cook until it is al dente or firm to bite.
4. In a saute pan, heat enough amount of pesto. Keep the heat at a low to
avoid the pesto from being too dark.
5. Drain the pasta using a colander and toss it in the pesto.
6. Season the pasta with salt and pepper.
7. Plate and serve.
Procedure:
1. Boil the water in a pot. The amount of water should be enough to cover the
amount of pasta to be used.
2. Put in a little amount of olive oil.
3. Add in the pasta. Let it cook until it is al dente or firm to bite.
4. Drain the pasta using a colander and set aside.
5. Render the bacon fat in a saute pan. You can take some of the bacon and set
aside for garnishing.
6. Put in the cream and add the egg yolk.
7. Toss the pasta into the cream-based sauce.
8. Season with salt and pepper.
9. Plate and serve.
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Baked Pasta: Lasagna
Watch the video: https://youtu.be/gGd25LKBfQ8
Procedure:
1. Boil the water in a pot. The amount of water should be enough to cover the
amount of pasta to be used.
2. Put in a little amount of olive oil and salt.
3. Add in the pasta and let it cook until it is al dente or firm to bite.
4. Drain the pasta and soak it in a bowl of ice and water to arrest the cooking.
5. Brush the pan with olive oil. Pour in the bechamel sauce and put in another layer
of lasagna. Spread the sauce on top of the pasta. Pour another layer of
bechamel sauce. Sprinkle with grated cheese and cover the sauce with another
layer of pasta sheets.
6. Continue making layers of pasta, sauces and cheese until you reach the desired
height or until all the ingredients were used.
7. Bake in a pre-heated oven at 375°F or 160°C for 15 to 30 minutes.
Unit Test
a. 4, 1, 2 and 3
b. 4, 3, 1 and 2
c. 4, 2, 1 and 3
d. 4, 3, 2 and 1
3. Potatoes of this type are light, dry and good for baking.
a. Russets Potatoes
b. New Potatoes
c. Idaho Potatoes
d. Mature Potatoes
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4. The following are examples of pulses EXCEPT:
a. Lentils
b. Peas
c. Beans
d. Spelt
5. This procedure of cooking rice involves boiling rice until tender and steam-drying it in the oven
before serving.
a. Oven Method
b. Steam Method
c. Pasta Method
d. Boiling Method
7. This type of rice has its bran or skin left on giving it its distinct color and nutty flavor.
a. Specialty Rices
b. Basmati Rice
c. Enriched Rice
d. Brown Rice
8. What makes commercially dried and artisan dried pasta different from each other?
a. Methods the pasta was made
b. The texture and size of the pasta
c. Ingredients the pasta is made up of
d. The shape and use of the pasta
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