Farinaceous

what is a farinaceous dish?
Food which contains starch like pasta, rice, grains and noodles including egg dishes.
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what is the issue with preparing, cooking and especially storing cooked rice?
the bacteria rice has is a particularly dangerous one (bacilluscerus)
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give a solution to deal with with the food safety issues with storing rice.
Do not hot hold past 2 hours, avoid reheating and eat on the day of cooking.
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state suitability for the following cooking methods for rice dishes -braising -deep frying -boiling
-Braising (basmati it will takes on the flavour better) -deep frying (arborio in aranchini deep fried risotto balls) -boiling (normal long grain rice)
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give examples of how egg can be cooked.
-boiled -fried -poached -scrambled -omelette -en cocotte
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explain why it is important to reheat farinaceous dishes to 75c before serving.
To kill all existing bacteria.
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when cooking rice for risotto and pasta describe why they are best served al dente.
Keeping in the flavour and nutrients as well a giving a better texture. When chewing longer you taste the food better.
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what are safety precautions you should take when using fresh eggs?
-Keep refrigerated until needed -do not use eggs that are cracked and dirty -wash hands before and after using eggs -use pasteurised egg in raw or low temperature egg dishes.
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list dishes that involve the setting of eggs. what is this process called?
The setting of eggs is called coagulation -creme brulee -creme caramel -quiche -tarte au citron -egg custard tartes.
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what is the difference between a traditional rolled/stuffed omelette and a Spanish omelette?
A traditional omelette is cooked in an omelette pan and filling is added before rolling into a cigar shape and serving. A Spanish omelette is traditionally filled with tomato concasse,onions,pepper and parsley but then served out the pan.
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what is the name of a hard boiled egg covered in sausage meat, coated in flour, egg and breadcrumbs and deep fried?
scotch egg
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what is the best way to store dry rice, pasta and grains?
-store cool, well ventilated store room -protect from damp -store in air tight containers to protect from pests and contamination -stock used in fifo -use within best before dates.
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what is polenta made from?
Maize meal
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what are the uses of polenta?
-Cakes -pancakes -vegetarian dishes -sides to meats
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name ingredients added to polenta to give extra flavour.
-Herbs -strong cheeses -egg -cream -creme fraiche
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oats are versatile ingredient and considered beneficial to health. Apart from porridge and other breakfast cereals, what other uses do oats have?
-Oatcakes -oat biscuits -coatings when cooking -cereal/muesli bars -stuffing's -ingredient of black pudding
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wheat is the the most familiar grain in the UK. Apart from wheat flour and the product made from it, suggest some other items that come from wheat.
-Bulgar -semolina -cous cous -pasta
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what is the main nutrient in both rice and pasta?
Carbohydrates
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what is the wheat traditionally used to make pasta?
Durum wheat
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How long would you expect to keep dried pasta?
It has a very long shelf life if stored correctly but should be guided by package instructions.
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what labelling would dried pasta keep best before or use by date?
Best before
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suggest sauces pasta could be served with.
-various tomato and tomato combination sauces -bechamel based sauces with added butter/cream/cheese -meat based sauces (bolognese) -flavoured oils (chilli,herb,garlic/aglio olio) -pesto based -soft strong cheese e.g. Gorgonzola
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name pasta shapes.
-penne -rigotoni -fusili -farfalle -macaroni -tagliatelle -fettuccini -orrcheitti -conchiglie
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name stuffed pasta shapes
-canneloni -ravioli -tortellini -tortelloni -fagottini
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how much dried pasta would you need for a starter and main?
-50g for starter -100g for main
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describe long grain rice.
Used in savoury cooking, where rice is served as a side or a stand alone dish like a rice salad, rice grain have less starch so tend to stay separate.
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describe short grain rice.
Softer texture rice with the ability to absorb large amounts of liquid and flavour like in risottos and sweet dishes like rice puddings. Rice releases starch which keep rice together in creamy like sauce e.g. risotto.
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suggest dish you would make with these types of rice -round grain -arborio -long grain (white/brown) -red camargue -wild rice -basmati
-round grain (short/rice pudding) -arborio (short/risotto) -long grain (accompanying rice/dishes with sauce) -red camargue (long/salads) -wild rice (long/mixed with long grains/salads) -basmati (long/curries)
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there can serious food safety issues when using cooked rice because of pathogens that may be present, what is this pathogen?
Bacilluscerus
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cooked rice should should not be kept hot for more than how long?
2 hours then best to dispose.
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cooked rice msut be held at what temperature then it must be cooled within how long?
-Hold at 63c -cool in 90 minutes to use again but best to dispose of.
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give the outlines of a basic risotto?
-1.2 litres of hot stock -80g of butter -brunoise of half an onion -240g of arborio rice -parmesan (sweat for 2 minutes and add stock ladle by ladle simmering for 20 minutes)
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when finishing a risotto with parmesan how should it look and explain this.
When adding the cheese you will have the perfect creamy texture as the starchy releases from the rice and emulsifies with the hot stock to create the sauce you rice absorbs and sits in.
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Other cards in this set

Card 2

Front

what is the issue with preparing, cooking and especially storing cooked rice?

Back

the bacteria rice has is a particularly dangerous one (bacilluscerus)

Card 3

Front

give a solution to deal with with the food safety issues with storing rice.

Back

Preview of the front of card 3

Card 4

Front

state suitability for the following cooking methods for rice dishes -braising -deep frying -boiling

Back

Preview of the front of card 4

Card 5

Front

give examples of how egg can be cooked.

Back

Preview of the front of card 5
View more cards

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