Cooking Methods
The risotto method is believed to have originated in what country?
What are the four main parts of a grain ?
Bran, germ, endosperm, hull or husk.
What type of rice is well suited for hot holding?
Parboiled
What happens if you stir simmered rice too much while cooking?
Becomes mushy or sticky
What are the two first steps in involved in the pilaf method.
Sweat aromatic then add rice
Which part contains fiber and B vitamins?
Bran
What category of rice does jasmine fall under?
Long grain
What’s a good way to test if rice is fully cooked?
Taste it
How does how we add liquid during the risotto method differ from other cooking method.
1 ladle at a time.
Which part of the grain contains most of the starch?
Endosperm
What type of rice is best suited for sushi?
Short grain
A rice dish we want to be starchy and creamy.
Risotto
Should we stir our pilaf constantly?
No
What are grains?
Grains are grasses that produce seeds that you can eat.
Arborio
What step can we take to remove unwanted starches from some varieties of rice?
Rinse it
What is the step we take at the end of rice cooking methods, such as steaming and pilaf, to separate the grains?
Fluff the rice with a fork.
True or false: Brown rice processed and refined, which removes most of bran and some nutrients.
False
What variety of "rice"is grown in Manitoba?
Wild rice
What is one word we can use to describe perfectly cooked basmati rice?
Fluffy.