Culinary Essentials Chapter 24 Reading Guide
Pasta and Grains
24.1
1. __________________ is a starchy food product that is made from grain.
2. Pasta can be used in place of other __________________ foods in a meal.
3. Most commercial pasta is made from ___________________ flour, a hard grain wheat flour
that is high in the proteins that form ___________________.
4. Quality pasta should be made from _____________________ flour and it should be
__________________ and _____________________.
5. Pasta is available both _________________ and __________________.
6. Fresh pasta should be kept __________________________ so it does not dry out.
7. ________________ ________________________ are curved, narrow tubes that are short in
length. Usually used for casseroles and macaroni and cheese.
8. ______________________ is a thin, round strand of pasta.
9. ____________ ____________________ are long or short ribbons usually used in casseroles.
10. Wide, flat noodles with a rippled edge are __________________________.
11. _______________________ is a fine, solid, strand-like pasta that is thinner than spaghetti.
12. _______________________ is a is a thin, flattened spaghetti about 1/8 inch wide.
13. _______________________ is a flat, wide noodle that is squeezed in the center to
resemble bow ties before they are dried. With this pasta you would use medium or rich sauces
with meat or vegetables.
14. _______________________ are flat, long, ¼ inch wide noodles. Best served with rich,
cream sauces or meat sauces.
15. Small, rice shaped pasta used in pilafs, salads, and soups are ____________________.
16. _____________________ are corkscrew-shaped twists.
17. ________________________ are medium-sized hollow tubes, cut straight or angled.
Usually stuffed with cheese, meat, or vegetables and then baked.
18. ______________ are Japanese noodles similar in appearance to egg pasta. They are made
from buckwheat pasta.
19. _______________________ are short-to-medium-size hollow tubes that are cut diagonally.
They are usually baked with hearty meat or tomato sauces and cheese.
20. ______________________ are pasta are shaped like shells.
21. List the 7 steps for cooking pasta.
22. A ___________________________ is a mixed food dish that is baked and served in a
casserole dish.
23. Pasta should be cooked ___________ ________________, or “to the bite,” meaning that
the pasta is tender, but still firm.
24. A ___________________________ is a container with small holes in the bottom for rinsing
and draining food.
25. It is important to serve pasta at the correct level of _________________________.
26. A ________________ _______________________ is a shallow bowl-shaped plate.
24.2
27. Grains are a _________________ in the diets of people around the world.
28. A ____________________ is a single, small, hard seed. They are packed with nutrients.
29. The main nutrients in grains are _________________________ and _______________.
30. ________________, ________________________, and _____________________ are three
of the most common grains. Others include ____________________, _________________,
____________________________, and _________________________.
31. __________________ is the starchy seed of a cereal grass. It picks up the flavors of other
foods, so is often served as part of a main dish.
32. ___________________ grain rice contains the most starch. It becomes sticky when cooked,
but is the most tender of the rices. It is often used in sushi because of its stickiness. It is also
used for ________________________ a rice dish where the rice has been sautéed , then
simmered in a flavored cooking liquid, such as chicken stock.
33. _______________________ grain rice is firm when it is hot, but becomes sticky when it
cooks.
34. ______________________ grain rice remains slightly firm when cooked properly. It should
not become sticky, but should separate easily after cooking. It can be used in just about any
dish and is the most popular rice sold.
35. All three types of rice can be processed, which means the _________________ has been
removed. If the __________________ has been left on, the rice will be brown. If the grain is
polished, the bran has been removed and the rice will be white.
36. __________________ rice has had the hull removes but is unpolished. It has a tan color, a
chewy texture and a slightly nutty taste. It takes longer to cook and needs more cooking liquid
than white rice.
37. __________________ rice has had the outer layers of the grain removed. It cooks more
quickly and with less water than brown rice, has a lighter texture, but is lower in some vitamins
and minerals.
38. __________________ rice has a vitamin and mineral coating added to the grain, to make
up for the nutrients lost when the outer coating is removed.
39. __________________________ rice, sometimes referred to as ____________________
rice, has been partially cooked with steam and then dried. This removes some of the surface
starch and increases the nutrient value by forcing nutrients from the outer layer into the grain.
After steaming, it is polished and milled. This results in a light, white-grain rice with more
nutrients than regular white rice.
40. White rice has a long shelf life because the germ, which contains oil, has been removed.
Brown rice has a shorter shelf life because it still contains ____________.
41. After cooking, the high protein content and neutral pH means rice can ________________
easily at room temperature.
42. _____________________ rice is a short-grain, white rice that becomes sticky when cooked.
It is the best rice to use for risotto. (Use 3 cups of water for every cup of rice.)
43. _________________ has extra- long grains that are polished and cream-colored. It has a
light, sweet flavor. It is aged before using, so it should be well-rinsed. Use 1 ½ cups of water for
every cup of rice. It has a delicate flavor best used in side dishes.
44. _________________ if a long-grain rice similar to basmati, but has a more delicate flavor.
45. ______________ _______________ is actually a widl water grass. It is a brown and black
grain with a nutty and chewy texture.
46. Red rice is also called ___________________. It has an aromatic,earthy flavor and is served
with meat and bean dishes.
47. ___________________ is a hardy, adaptable grain, usually sold in a form called pearl,
which has been milled and polished. Use a ratio of 3 parts liquid to one part barley.
48. _________________ are the berries of oat grass. Use two parts liquid to one part oats to
cook. Oat berries, or _______________, do not have the outer layer removed, so they are a
whole grain. A ratio of 4 parts liquid to one part oat groats is used.
49. _________________ is a very versatile grain that is also milled into semolina and cracked
wheat. _________________________ is made from semolina.
50. _____________________ is different from the other grains because it can be eaten fresh.
As a dried grain it comes in two main forms, cornmeal and hominy.
51. _____________________ is made from cornmeal that is gradually sprinkled into simmering
liquid and cooked until a thick paste. It can be served as is, or cooled and cut into shapes that
can then be baked, fried, grilled, or broiled.
52. ________________________is made by soaking dried corn in lye so that the kernels
become swollen. Hominy can be made into other products, such as __________________ or
______________ __________________, used to make tortillas.
53. ____________________ ____________________ is the whole wheat berry that has been
cracked into irregular pieces, which cook more quickly than whole berries.
54. _____________________ is made when the bran and germ are removed from durum
wheat.
55. _____________________ is a granular form of semolina. It cooks very quickly.
56. _____________________ is hulled, roasted buckwheat groats that have been ground or
cracked. It has a strong, nutty flavor.
57. ______________________ is a small, bead-shaped grain. It has an ivory color and a neutral
flavor. It cooks quickly and is very high in protein.
58. _______________________, ______________________, _________________________,
and ___________________________ are some other types of grains that are not very
commonly used.
59. Grains can be boiled or steamed in a ____________________ on the rangetop, or steamed
in the oven, in a steamer or a rice cooker.
60. _____________________, often called the ___________________ method, involves
sautéing the grain if fat before adding the liquid.
61. The _______________________ method is a little like boiling and the pilaf method
combined. First the grain is sautéed, then a small amount of the liquid is added. The grain is
stirred constantly until the liquid is almost absorbed, then more liquid is added until the grain is
completely cooked. Grains cooked this way are very creamy.