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.

1 of 3



·         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.

2 of 3



·         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.

3 of 3


No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all Nutrition resources »