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At the end of this unit, you should be able to:
- Identify the different farinaceous products;
- Handle and store farinaceous products safely; and
- Prepare the following farinaceous products using various cooking techniques.
Introduction
Introduction
Farinaceous products are high in starch. They act as an important part of our diet is the main source of our carbohydrate intake and act as our main source of energy and a range of nutrients in our diet, including fiber, calcium, iron, and the B vitamins.
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.
Types and Characteristics of Potatoes
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.
Types and Characteristics of Rice
Types and Characteristics of Rice
There are many ways to classify different types of rice.
Types and Characteristics of Pasta
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.
Common Pasta Shapes and Their Uses
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:
Other Farinaceous Products
Other Farinaceous Products
Aside from potatoes, rice and pasta, the following are farinaceous products you should be familiar with:
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