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Card 26
Front
describe long grain rice.
Back
Card 27
Front
describe short grain rice.
Back
Card 28
Front
suggest dish you would make with these types of rice -round grain -arborio -long grain (white/brown) -red camargue -wild rice -basmati
Back
Card 29
Front
there can serious food safety issues when using cooked rice because of pathogens that may be present, what is this pathogen?
Back
Card 30
Front
cooked rice should should not be kept hot for more than how long?
Back
Card 31
Front
cooked rice msut be held at what temperature then it must be cooled within how long?
Back
Card 32
Front
give the outlines of a basic risotto?
Back
Card 33
Front
when finishing a risotto with parmesan how should it look and explain this.
Back
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