Rice and Grains review

When incorporating a sauce into risotto during the cooking process, it needs to have a ________________ consistency.

pourable; When incorporating a sauce into risotto during the cooking process, it needs to have a pourable consistency for two reasons: 1) so it can easily be absorbed by the rice; and 2) so it does not scorch.

To make soft polenta, a ratio of ____ part cornmeal to ____ parts liquid is generally used. a) 1 : 4 b) 1 : 6

1 : 6; Generally, for soft polenta, a ratio of 1 part cornmeal to 6, 7 or even 8 parts liquid can be used. With this ratio, the polenta will generally be loose and porridge-like.

There is no set amount of liquid to rice when using the risotto method, but generally, it is good to start with:

1 cup rice : 5 cups liquid; Generally, for every cup of rice or grain about 4 to 5 parts of liquid is required; however, there is no specific amount when using the risotto method. More or less liquid may be required. The amount required will depend on the cooking temperature, the type of rice or grain you are using and the consistency you are looking for.

When reheating rice, make sure it reaches a core temperature of at least:

165º F (74º C); For food safety reasons, reheat food to at least 165º F (74º C) before consuming.

When during the cooking process is it best to incorporate the main addition of a sauce or purée into risotto?

After the first cup of hot liquid has been added to the rice; Sauces are best incorporated into risotto after the toasted rice has been deglazed and the first cup of hot liquid has been absorbed by the rice. By adding the sauce after the first cup of liquid has been absorbed, this prevents the sauce from scorching. Sauces that are added at the beginning of the cooking process, rather than at the end, will help the rice to take on more flavor of the sauce.

If added at the beginning of the risotto cooking process, which of the following vegetable purees will experience the most pigment degradation due to the long cooking time?

Asparagus puree; Purees that are green in color, such as asparagus puree, will lose their color due to the long cooking time. To compensate for the color loss, the risotto can be finished at the end of cooking with more of the same puree to boost the green color.

What rice is the most nutritious?

Brown rice

An authentic risotto can only be made using Carnaroli rice.

False

Brown rice, in its edible state, contains the hull, bran and germ. a) True b) False

False

It is not necessary to rest pilaf after cooking.

False

In order to make a good risotto, you must have a good recipe. a) True b) False

False; By learning the proper risotto-making techniques, you do not need to rely on recipes to make a good risotto.

Polenta requires short cooking times, no more than 5 minutes.

False; Depending on the grind and the desired consistency, polenta can take anywhere from 15 minutes to 30 minutes or so to cook. Most people tend to undercook polenta. The most important thing is that the grains are fully hydrated and cooked through. While traditionalists often slowly cook coarse polenta for up to an hour, this is not necessary for most types of polenta. If you do choose to cook it for long periods of time, rest assured that you cannot overcook polenta.

Risotto is best made in advance and kept warm prior to serving. a) True b) False

False; It is important to understand that risotto does not hold well at all. As it sits, the starches will become gluey and the rice will stiffen. Risotto is not a dish that can be made in advance and kept warm prior to serving.

An authentic risotto can only be made using Carnaroli rice. a) True b) False

False; Italy produces many varieties of rice which are ideal for making risotto. Three common types are Arborio, Carnaroli, and Vialone Nano. These differ in length and have slight variations in flavor and texture. Usually, chefs have a particular preference, so experiment to see which type you like best.

Grains must always be rinsed prior to cooking. a) True b) False

False; Most grains these days are quite clean; although you may want to sort through them to check for small stones or debris. Feel free to rinse the grains provided the excess moisture will not impact the cooking method.

It is not necessary to rest pilaf after cooking. a) True b) False

False; Pilaf should rest for 10 to 20 minutes after cooking. Resting is not quite as long for pilaf as steaming because any added ingredients can either start to lose color or cool down too much.

Rice is not classified as a grain.

False; Rice is classified as a grain. It is the edible seed of a plant from the grass family.

All types of rice should always be rinsed.

False; Rice that is clean, delicately scented and low in starch does not need to be rinsed. Depending on the cooking method used, rice that contains a high starch content should generally be rinsed.

All types of rice should always be rinsed. a) True b) False

False; Rice that is clean, delicately scented and low in starch does not need to be rinsed. Depending on the cooking method used, rice that contains a high starch content should generally be rinsed.

When making pilaf, the grain must never be rinsed. a) True b) False

False; The grain can be rinsed; however, make sure that the grain is well drained to dry it out a bit. If the grains are not dry, it will simply take longer than necessary for them to become translucent.

For food safety reasons, the leftover liquid from cooked grains must always be discarded.

False; The liquid that grains cook in contains plenty of nutrients; therefore, any leftovers can be saved and used as a light vegetarian stock, or they can be added to soups and stews.

The liquid used for the risotto method needs to be HIGHLY seasoned in order to flavor the grains. a) True b) False

False; The liquid used for the risotto method needs to be lightly seasoned. If salt is needed, add a pinch of salt per cup of liquid. As the cooking liquid reduces, the salt will concentrate, so don't get too carried away.

The risotto method is used only to cook rice. a) True b) False

False; The risotto method can be used to cook a variety of grains to create risotto-style dishes. The risotto method is not limited to just rice.

When cooking rice using the steaming method, it is important to remove the lid and check it every so often for doneness. a) True b) False

False; When steaming rice, the lid should not be removed; otherwise, the necessary heat and steam to cook the rice will be lost. Depending on the rice, the cooking times will vary, so it's best to refer to the package for the appropriate cooking times. Don't peek!

Grains must only be cooked for the recommended time on the package - not any longer or shorter. a) True b) False

False; While packages include recommended liquid ratios and cooking times, there are no absolutes when it comes to cooking grains. How much liquid and how long to cook a grain will ultimately depend on the type, age, texture and size of the grain. Be flexible.

Rice falls into one or two catagories:

Long or short grain

Quinoa

Native to South America, quinoa is a small, gluten-free seed. The plant is a member of the beet and spinach family. Technically, quinoa is not a grain, but it is often identified as such due to having similar characteristics.

Polenta is made from ground:

Polenta is made from ground corn.

parboiled rice

Rice that has been partially cooked with steam, then dried

Once cooked, long grain rice: a) has a very sticky texture. b) separates easily.

Separates easily; Long grain rice holds its shape well and separates easily once cooked.

Prior to cooking, which of the following grains will benefit most from being soaked?

Spelt; Whole, hard grains, that require long cooking times, such as spelt, benefit from being soaked prior to cooking.

When cooking rice in the oven:

The pot or dish must have a tight-fitting lid. The oven should be preheated to 350° F (or 175° C). The surround heat prevents scorching and cooks the rice more evenly.

When cooking grains, which method helps to preserve the most nutrients? a) The steaming method. b) The boiling (pasta) method.

The steaming method; With the steaming method, the grains absorb the liquid and the nutrients stay in the pot. With the boiling method, many of the grain's nutrients are released into the cooking water which is ultimately drained.

Which of the following is NOT a reason to toast grains prior to cooking?

To increase the nutritional content; Grains are toasted to add flavor and color to a dish. Toasting hardens the surface of the grains which helps to keep them more separate, once cooked

When using the risotto method, which of the following is NOT a reason why you toast the rice?

Toasting rice, until it is golden brown in color, adds flavor.

Generally, grains should be allowed to rest after cooking. a) True b) False

True

To infuse additional flavor into polenta, aromatics, such as onions and/or garlic can be cooked in advance to lend even more flavor to the polenta.

True; Aromatics can be sweated or sautéed to lend additional flavor to polenta. Cook the aromatics in the pot you will use to cook the polenta; once done, simply add the liquid and cornmeal.

Risotto rice eventually expires. a) True b) False

True; Expired risotto rice will often have a musty smell and will taste off after it has been cooked. Make sure to check the expiry date on the package and smell the rice before using it.

Generally, grains should be allowed to rest after cooking. a) True b) False

True; Grains, just like rice, benefit from a resting period.

Risotto can be made with water. a) True b) False

True; The liquid used for risotto can be as simple as water; however, any type of stock, broth, leftover potato water or any combination of these can be used to add more flavor to the dish.

The more grains are processed, the less nutritional value they contain. a) True b) False

True; The more grains are milled and processed and stripped of their bran and/or germ, the less nutritional value they contain.

What type of grain is this?

Wheat

The steaming method for cooking rice is also known as the _______ method.

absorption; Because all of the liquid is absorbed by the rice, it is sometimes referred to as the absorption method.

Cooked seafood should be added to a pilaf ___________________.

after resting; Because cooked seafood is delicate, it should be folded into pilaf after resting.

Fresh herbs should be added to a pilaf _________________________.

after resting; Fresh herbs should be folded into a pilaf after resting to maintain their texture and bright color.

Polenta is made from ground:

corn; Polenta is made from ground corn.

Bulgur

derived from whole wheat grains (durum being the most common). The grains are first parboiled or steamed and then dried before being cracked into various textures.

When using the risotto method, the liquid incorporated must be:

hot

When using the _____ method for making polenta, the ______ the grind of cornmeal, the greater the tendency it will have to clump.

hot / finer; When using the hot method for making polenta, the finer the grind of cornmeal, the greater the tendency it will have to clump.

Polenta _______ gluten-free. a) is b) is not

is; Polenta is a gluten free food. It is made from ground corn - not ground wheat.

If the consistency of polenta turns out too runny, the best thing to do is: a) add more cornmeal to thicken it. b) let the polenta simmer until the liquid reduces and the mixture thickens.

let the polenta simmer until the liquid reduces and the mixture thickens; To thicken runny polenta, the best thing to do is to let it simmer until the liquid has reduced.

Immediately after rice has finished cooking, it is important to:

let the rice rest for 10 to 30 minutes before fluffing and serving; After cooking, resting rice is a critical step prior to fluffing and serving it. The moisture gets redistributed throughout the rice, which gives it a uniform and fluffy texture.

When using the risotto method, it is best to __________ the mirepoix so it does not take on any color.

sweat Explanation: When using the risotto method, it is best to sweat the mirepoix so it does not take on any color. Sweating also helps to develop the flavor of the mirepoix and softens it so it almost melts into the dish.

The main difference between the pilaf method and the steaming method is:

the rice or grain is first sautéed in oil or butter.

When making pilaf, the amount of liquid to use is ________________ as when steaming.

the same; The ratio of liquid added is according to the manufacturer's instructions on the rice package. Just enough liquid is needed to cook the rice through.