Rice, Potatoes and Pasta




  • Rice grains are covered in a thick outer husk when the crop is harvested. This is removed during the processing stage.
  • Rice types can vary in size, e.g. short and long grain, and colour: white, brown and red.
  • Short grains can be very starchy. Rice pudding can be made using this type of rice.
  • Long grain rice can have a firm, fluffy texture. Examples include jasmine and basmati rice.
  • Rice can be cooked using various methods, e.g. baking, boiling, and steaming.
  • It is a staple food and can be served with sweet and savoury foods.


  • White rice mainly provides starchy carbohydrates; brown rice can provide some dietary fibre (NSP).


  • Rice should be stored in a cool, dry cupboard or area.
  • Rice should be stored in an airtight container once opened.
  • Cooked rice is a high-risk food. If storing hot, it must not be stored for longer than 2 hours, and must be kept above 65*C. If storing cold, it must be rinsed in cold water, chilled and refrigerated.
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  • A potato has a skin on the outside, a fleshy section under the skin and a watery core called the pith.
  • Potatoes are grown in the UK; some types include King Edward, Maris Piper and sweet potatoes.
  • Potatoes are a staple food. They form a main part of many meals and can be cooked by roasting, baking, boiling, mashing, or shallow and deep frying.


  • Potatoes provide starchy carbohydrates, Vitamin C and some B group vitamins.
  • Potatoes have a high water content.
  • The skin, if eaten, provides dietary fibre (NSP).


  • Potatoes should be stored in a dark, cool, airy place. If stored in a light environment they can turn green and become toxic.
  • Potatoes can be stored in vegetable racks, paper or hessian bags. If stored in plastic bags they can sweat and eventually rot.
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  • Pasta can be made from a strong wheat called durum wheat.
  • Egg can be added to make a paste, which can be rolled and shaped to make a variety of pastas.
  • Pasta can be sold either fresh or dried. Types include lasange sheets, filled tortellini, and cannelloni tubes.
  • Pasta can be flavoured, e.g. with herbs and garlic. Coloured varieties include green, which is made using spinach, and red, which is made using tomato paste.
  • Dried pasta is considered a good store cupboard ingredient as it has a long shelf life.


  • Pasta provides the body with starchy carbohydrates, some protein and iron.
  • Whole wheat pasta contains more dietary fibre (NSP).


  • Fresh pasta should be stored in a refrigerator. It can also be stored freezer.
  • Dried pasta (uncooked) should be stored in its packaging in a dry environment, and in an airtight container once opened.
  • Cooked pasta should be rinsed with cold water and stored in the refrigerator in an airtight container.
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