CAPA : Potatoes, Grains, and Pastas

La Mian Noodles

Chinese wheat noodles that are sold in round strands or ribbons of various widths. They are available fresh or dried.

Cornmeal

Coarsely ground corn it is used to make cornbread and as a coating for fried foods.

Grain composition

Composed of a husk, bran, endosperm, and germ.

What temperature should grains be reheated to?

Core temperature of 165F

Oats

Derived from the berry of oat grass, this product can be purchased in many different forms.

whole grains

Examples of this include brown rice, wild rice, wheat berries, bulgur, oats barley, rye, quinoa, millet, and spelt.

Mealy potato

After cooking this type of potato becomes light and fluffy inside.

Dry pasta should be stored how?

Airtight container and stored in a cool, dry place to keep moisture out and prevent insects from getting into the product.

Rice

All varieties of this are milled whole and then rolled to remove the husk. They are sold as brown or white depending on how they are milled.

Jasmine rice

Also know as Thai Basmati rice, this long grain rice releases a floral aroma when cooked.

Cellophane noodles

Also know as glass noodles, are made from mung bean starch. They are fairly transparent and are commonly rehydrated in hot water. They are used hot or cold.

Corn

Also know as maize, is a cereal grain cultivated from an annual grass that bears kernels on a large woody cob called an ear. It is prepared as a grain and a vegetable.

Lo Mein Noodles

Also known as Cantonese noodles are egg noodles in varying widths that can be purchased fresh, dried, or frozen.

Buckwheat noodles

Also known as Soba noodles, they are brown and grey. These noodles can be substituted for spaghetti noodles.

A purple potato

Also known as a blue potato, is a mealy potato with smooth, thin, bluish-purple skin and purple flesh. They have a fine texture and a mild, nutty flavor. They are typically roasted,baked, mashed, fried, or steamed. They can be used to make mashed potatoes or potato salad.

Forbidden rice

Also known as emperor's rice, is a black medium-grain rice that turns a deep-purple color when cooked. Each grain is purple and brown interspersed with flecks of white.

Rolled oats

Also known as old-fashioned oats, are oats that have been steamed and flattened into small flakes. These oats require less cooking time.

Sweet rice

Also known as sticky rice, is a short grain rice used to make desserts. It is not used for sushi. This rice is soaked for several hours then steamed. It is sometimes ground into flour to make dumplings, pastries, or rice puddings.

The husk

Also known as the hull, is the inedible, protective out covering of grain.

A white potato

An oblong mealy potato with a thin, white or light-brown skin and tender, white flesh. They contain less starch than russets and can be prepared using almost any cooking method. They are often used for scalloped and au gratin potatoes.

Yellow potato

An oval, waxy, thin yellowish skin and flesh with pink eyes. The flesh has a buttery, nutty flavor and remains yellowish color after cooking. Popular varieties include Yukon gold and yellow finn. Typically roasted, mashed, or simmered. Their sweet flavor pairs well with citrus, parsnips, and cauliflower.

New potato

Any variety potato that is harvested before the sugar is converted to starch. Because they are harvested so early, they are often small and relatively uniform in size. They have a thin, delicate skin and tender flesh. They hold their shape after cooking. They are often roasted, steamed, or simmered. Due to high moisture content they spoil more quickly than other types.

A pound of fresh pasta yields?

Approximately 2 2 1/2 lbs of cooked pasta. Pasta at least doubles in volume when cooked.

These noodles are soaked briefly in hot water rather than cooked, and should be rinsed thoroughly rinsed before use.

Asian noodles

Egg Noodles

Asian noodles made from eggs, include hokkien and lo mein.

Potato storage

Best stored in cardboard boxes or mesh bags to allow adequate ventilation. Kept in a dry, cool, dark place that allows them to breath. Storage temp should be between 45 and 55 degrees. Refrigeration is not recommended, as colder temperatures increase the conversion of starch to sugar.

Common types of shaped pasta are?

Campanelle, conchiglie, farfalle, fiori, fussili, gemelli, jumb shells, orecchiete, orzo, radiator, rotini, and stelline.

Rice

Can be cooked whole or turned into flour, noodles, paper, milk, wine, vinegar, and a wide variety of processed foods.

whole grains

Can be par-cooked to reduce the required amount of cooking time.

Rice

Can be red, black, green, brown, or white. Regardless of it's color it is classified by the size of the grain.

Common types of ribbon pasta include?

Capellini, egg noodles, fettuccine, lasagna, linquine, and spaghetti.

Common types of tube pasta are?

Cellentani, ditalini, elbows, manicotti, penne, pipettes, rigatoni, and ziti.

Vegetable noodles

Cellophane noddles and shirataki noodles are two common types of this noodle.

Market forms of potato

Fresh, frozen, canned, dehydrated, or as a processed.

What does al dente mean?

"To the tooth"

Cooked grains that are being held for service should be kept at or above this temperature?

140

Grits

A coarse type of meal made from ground corn or hominy. Traditionally served with butter, salt, and pepper.

Rice

A complex carbohydrate that contains only a trace amount of fat. It is cholesterol, sodium and gluten free and a rich source of thiamine, niacin,iron, phosphorus, and potassium.

How should grains be stored

A cool Dry place in airtight containers to keep out moisture and prevent insects from getting in the product. Some grains absorb aromas, so they should be stored away from foods such as garlic and onions.

Buckwheat

A dark, three-cornered seed of a plant unrelated to wheat that has a nutty earthy flavor. Buckwheat is commonly ground into a gritty flour and used to make everything from pancakes to soba noodles. This flour lacks gluten and is loaded with nutrients. Kasha is the roasted form of this.

Refined grain

A grain that has been processed to remove the germ, brain, or both. These grains are easier to digest, have a longer shelf life, can have their color changed, and take less time to cook.

Rye

A hearty grain with dark-brown kernels that are longer and thinner than wheat. It's distinctive flavor makes it useful for flours, breads, crackers, and whiskey.

Triticale

A hybrid grain made by crossing wheat and rye. It has a sweet, nutty flavor and contains more protein and less gluten than wheat. It is sold as whole berries, flaked and flour.

Yam

A large tuber that has thick, barklike skin and flesh that varies in color from ivory to purple. They can be round or oblong in shape and vary in color. Somewhat dry and starchy common varieties include tropical, garnet, and jewel. They are low in fat and a good source of carbohydrates, protein, vitamin A and vitamin C.

A russet potato

A mealy potato with thin brown skin, an elongated shape, and shallow eyes. A white flesh that is high in starch. Referred to as a bakers or baking potato. This potato is commonly baked, mashed, or fried. Common varieties of this potato include Idaho and Burbank potatoes.

Pasta is a term for what?

A rolled or extruded product made from dough composed of flour, water, salt, oil, and sometimes eggs.

A potato

A round, oval, or elongated tuber that is the only edible part of this plant.

Red potato

A round, waxy, white fleshed potato. Often grilled , roasted or simmered. Popular varieties include red bliss, chieftain , and Norland red.

quinoa

A small, round, gluten-free grain that is classified as a complete protein. One of the oldest known grains and is native to the South American Andes. It is available in ivory, red, pink, brown, and black varieties. It contains fiber, protein, vitamins, and minerals. It is a rich source of lysine which promotes tissue growth and repair and supports the immune system.

Fingerling potato

A small, tapered, and waxy with butter-colored flesh and tan, red, or purple skin. Popular varieties include Russian banana and French. They can be roasted, baked, or steamed. They are often cooked whole or halved lengthwise and used to add visual interest to salads and entrees.

Couscous

A tiny round pellet made from durum wheat that has had both the bran and germ removed. It is very fine in texture and similar in size to cornmeal. The Israeli kind of this is the larger variety. It is usually steamed or simmered.

Sweet potato

A tuber that grows on a vine and has a paper-thin skin and flesh that ranges in color from ivory to dark orange. They are members of the morning glory family. Different varieties can be yellow, red, or brown in skin color with yellow to orange-red flesh. They are an excellent source of Vitamin A and potassium. They can be roasted, baked, sauteed, fried, or simmered. Often they are pureed.

Cracked grain

A whole kernel of grain that has been cracked by being placed between rollers. Bulgur is an example of this.

White Rice

Has had the husk, bran, and germ removed and is more tender an delicate than it's counterpart brown rice.

Rice

High starch content allows this grain to absorb flavor from ingredients it is cooked with. It is an ideal flavor carrier for Indian, Chinese, Japanese, Vietnamese, Spanish, Brazilian, Salvadoran, and Turkish dishes. The volume of rice triples when it is cooked.

Mealy potato

Higher in starch and lower in moisture than other types of potatoes.

Milled grains will keep how long?

Indefinitely in sealed containers that are stored in a cool, dry place.

Brown Rice

It has only had the husk removed. It is chewier and nuttier in flavor than it's white counterpart and also contains more vitamins and fiber.

short grain rice

It is almost round in shape and has moist grains that stick together when cooked. It is high in starch and commonly used to make risotto and rice pudding.

The germ

It is the smallest part of a grain kernel and contains a small amount of natural oils as well as vitamins and minerals.

Potatoes used in a professional kitchen.

Mealy, waxy, and new potatoes, as well as sweet potatoes and yams.

Four major classifications of potatoes.

Mealy, waxy, new, and sweet.

3 common types of refined grains

Milled grain, found in fine meal or powder. Pearled grain, with a pearl like appearance that results from having been scrubbed and tumbled to remove the bran. Flaked grain, also know as a rolled grain, it has been rolled to produce a flake.

Forms of grain processing

Milled, tumbled, or rolled to produce meal, flour, pearled grains, or flaked grains.

Wild rice

Not a true rice, but its long, black grains are high in nutrients and have a rich, nutty flavor. This rice comes from an aquatic grss and is prepared in the same manner as rice.

Steel cut oats

Oat groats that have been toasted and cut into small pieces.

A classic pilaf is finished how?

On the stove, however it can be finished in the oven.

Receiving and storing fresh potatoes

Potatoes should be firm, undamaged, shallow eyes, and not showing any signs of sprouting.

A tube pasta is a pasta that has been what?

Pushed through an extruder and then fed through a cutter that cuts the tubes to desired length.

Commons types of stuffed pasta include?

Ravioli, tortellini, and tortelloni.

The most used grain in everyday diets

Rice

Rice noddles are made from?

Rice flour

3 most abundant grains used around the world

Rice, wheat, and corn.

Popular Asian noodles are made from?

Rice, wheat, buckwheat, vegetables, and eggs.

Common grains

Rice, wheat, corn and barley.

Whole grains

Rich in complex carbohydrates, low in fat and a good source of fiber, vitamins, and minerals. Eating these can reduce the risk of certain diseases and help individuals maintain a healthy weight.

The release of starch gives this product a creamy finish?

Risotto

What two types of grains are sautéed and then simmered.

Risotto and pilaf

3 Classifications of rice

Short-grain, medium-grain, and long-grain.

Grains are most commonly cooked how?

Simmered in a hot liquid until all of the liquid has been absorbed by the grain.

Processing

Sometimes this can go beyond just removing the husk and can include removing nutrient-rich brand and germ.

Mealy potatoes

The best choice potatoes for casserole because they are low in moisture and can absorb the most flavor from a sauce.

How is ribbon pasta formed?

The dough is rolled out and cut to the desired width by hand or using a pasta machine. Round strands of pasta are formed by passing the dough through small, round dies.

A grain

The edible fruit in the form of a kernel or seed, of a grass.

Durum

The hardest type of wheat. It is high in protein content and gluten strength making it the wheat of choice for making pasta dough. It is amber colored and larger than other wheat kernels. Its yellow endosperm gives pasta its golden hue.

Hominy

The hulled kernels of corn that have been stripped of their bran and germ and then dried. It can be round into flour and used to make tortillas or tamales. It can be boiled whole or ground for grits. It is also used to make posole.

The endosperm

The largest component of a grain kernel and consists of carbohydrates and a small amount of protein. It is milled to produce flours and other grain products.

The flavor of grains can be enhanced by?

The liquid that is used to cook them. Stocks, bouillons, consommés, or juices may be used instead of water to add flavor. The addition of aromatic herbs, and vegetables.

milled flour

The most common form of wheat used in cooking.

Oat groat

The oat grain that has only the husk removed.

A potato

The skin of this can be white, yellow-gold, purple, red, or yellow.

Rice

The staple food source for 2/3 of the worlds population.

The bran

The tough outer layer of grain that covers the endosperm. While it is often removed during the processing, bran provides necessary fiber, complex carbohydrates, vitamins, and minerals. It can also help lower cholesterol.

Solanine

The toxin in a potatoes skin or flesh that turns it green. Can be harmful if eaten in large quantities.

Rice

There are more than 40,000 varieties of this grain.

Udon noodles

These are a thick, white wheat noodles. They are available fresh or dried and as round or square strands.

Shirataki noodles

These noddles are long, slender noodles made from Japanese yams. These noodles have no calories, carbohydrates, gluten or fat. They have a distinct earthly odor before they are cooked.

Somen noddles

These noodles are long, thin wheat noddles that are white in color and are sold as rods. Varieties include egg yolk, and green tea.

Mealy potato

They are the preferred type of potato for baking, frying, mashing, pureeing, and casseroles.

Waxy potato

Thin skin and slightly waxy flesh that is lower in starch and higher in moisture than mealy potatoes. They include red, yellow and fingerling. In comparison to others they are much firmer when cooked and retain their shape better. They can be roasted, sautéed, steamed, or simmered. A common choice for cooking except when baking or deep frying.

A ribbon pasta is a?

Thin, round strand or flat, ribbonlike strand of pasta.

Farro

This ancient grain is native to Italy. This hearty grain tastes similar to wheat, yet resembles light brown rice. It is low in gluten, and high in fiber and vitamins. It can be purchased as a whole grain or flour. Like barley, it can be used to make risottos and is often pearled.

Mealy potato

This classification of potato includes russets, white, and purple potatoes.

Barley

This grain contains high levels of soluble fiber, takes longer to cook than rice, and has a chewy texture. Often added to soups and stews for its earthy flavor and because it is a natural thickener.

Oats

This grain is packed with cholesterol-fighting soluble fiber and often served as a hot cereal or used to make breads or desserts.

whole grain

This is a grain that only has the husk removed. Because the rest of the grain is intact, whole grains require more time to cook than processed grains.

Millet

This is a small, round, butter-colored grain that is gluten-free. It is high in iron and B vitamins. A native of Asia, it resembles couscous, yet is prepared like rice. It is a quick cooking grain with a mild flavor that can be toasted to bring forth a nuttier flavor and deep-yellow and light- brown coloring.

Spelt

This is an ancient grain with a nutty flavor and high protein content that is also a good source of riboflavin, zinc, and dietary fiber. It is commonly mistaken for faro because of it's similar appearance. Though it contains gluten, it is often tolerated by people with wheat allergies.

The bran

This is removed from common all-purpose flour to make the product white in color instead of brown. This also helps the products so that it does not spoil quickly.

Semolina

This is the granular product that results from milling the enosperm of durum wheat. When mixed with water it forms a stiff dough that can be forced through metal dies to create different pasta shapes.

Himalayan red rice

This long grain rice is rose-colored bran, firm texture, and nutty flavor.

Basmati rice

This long grain rice only expands lengthwise when it is cooked. It has a sweet, nutty flavor and is high in fiber. This rice is dry by nature.

Medium-Grain rice

This rice has a slightly lower starch content than it's counterpart but is still glossy and slightly sticky when cooked. This rice is widely used to make sushi.

Long-Grain rice

This rice is long and slender and remains light and fluffy after cooking.

Arborio rice

This rice is used to make risotto, pilaf, and paella.

Bulgur Wheat

This wheat has the husks and bran removed. It is golden-brown and nutty tasting. It comes whole or is cracked into fine, medium, or coarse grains. Tabbouleh is made from this cook and chilled product.

Wheat Berries

This wheat product has only the husky removed. It contains bothe the bran and the germ.

A stuffed pasta is a pasta that has been formed for what?

To hold filllings

Corn

Used to make cornstarch, corn oil, corn syrup, whiskey, hominy, grits, and cornmeal.

Udon, Somen and Lamain noodles are all from?

Wheat

Cooking time for fresh pasta?

approx. 3-5 minutes

Cooking time for dried pasta?

approx. 8-12 minutes

A shaped pasta is a pasta that has been what?

extruded into a complex shape, such as a corkscrew, bowtie, shell, flower, or star.

Grains expand in volume when cooked with the exception of what 2 grains?

flaked grains and hominy

How can pasta be purchased

fresh, dried or in frozen form

Most pasta is made from wheat flours containing a very high percentage of what?

gluten

Pearl barley

polished barley with the bran removed.

The skin of a potato

provides dietary fiber, vitamin C, vitamin B6, and potassium.

Grains that still contain germ should be used....

quickly or kept in a refrigerator or freezer to prevent the germ from becoming rancid.

Brown rice will last for how long?

several months

Pasta is classified by size and shape into what four general categories?

shaped, tube, ribbon, and stuffed

Hokkien noodles

these are a yellow egg noodle that resemble spaghetti. They are sold fresh, dried, or vacuum sealed.

Hot grains should be cooled how?

to 70F within 2 hours, covered, dated, and refrigerated for no more than 7 days.

potato eyes

underdeveloped buds on a potato

Rice noodles are available in what forms?

various shapes including sheets, flat sticks of various widths, or vermicelli.