Preparation-of-Cereal-Grains

Preparation of Cereal Grains

Moist method is commonly used to achieve the preferred result

  1. Boiling
  2. Simmering
  3. Microwaving
  4. Baking with a liquid ingredient

The most essential food in Asian countries is rice. It is a versatile grain when cooked and ideal for making stir- fried dishes, sauces and curries. It is also milled and ground to produce flour, wine, rice cakes, vinegar and noodles.

Different kinds of Rice

  1. Rough Rice- not yet hulled; kernels are still within the hull
  2. Polished Rice- known as white rice, and is the most common form of rice; removed from husk and layers of bran are milled until it becomes white
  3. Brown Rice- the husk is removed and the bran layer remains intact; brown color and nutty flavor; rich in nutrients
  4. Parboiled Rice- Rough rice that has been steamed- pressured process before milling (parboiling increase the percentage of head rice and the vitamin content of milled rice)
  5. Precooked Rice- white or brown rice that has been completely cooked and dehydrated after milling
  6. Enriched Rice- A blend containing ordinary milled rice and a small percentage of milled rice heavily fortified with thiamine, niacin and iron

Variety of Rice

  1. Long Grain Rice- a slim 4-5 times as long as it is wide, the family of Indian Basmati Rice.
  2. Arborio Rice- Italian short grain rice named after the town of Arborio in the Po Valley in Northern Italy. Its rounded grains re firm, creamy, and chewy when cooked. Suitable in making risotto, soups and other baked cakes
  3. Baldo Rice- favorite rice in Turkish Cuisine. It is thick, short grain rice that is used to make creamy risotto- type dishes. A member of Japonica family of rice, the species was created by crossing the Arborio.
  4. Basmati Rice- a variety of long grain rice, grown in India; means “the fragrant one” or “the soft one”. It is also known as the prince rice
  5. Black Rice- an heirloom variety of rice cultivated in Asia, naturally high in Iron; dense purple in color and also high in fiber
  6. Japanese Rice- also known as Japonica; grains are short and white and is known for its sticky yet sweet texture when cooked
  7. Jasmine Rice- known as “the fragrant rice”, a long grain variety with a subtle pandan-like flavor
  8. Kaljira Rice or Small Basmati- Grown in Bangladesh, tiny, non- glutinous with delicate aroma, taste and texture; alternative to basmati, especially in a pilaf.
  9. Glutinous Rice- also known as sticky rice and sweet rice, short grain and popular in Asian Cuisine
  10. Spanish Rice- medium- grained rice suited to making Paella, varieties are Granza and Valencia rice

Corn

A staple food in Cebuano Cuisine of the Philippines; grounded into cornmeal and utilized as porridge or prepared as bake goods.

  1. Polenta- refers to Italian cornmeal and popular in North America
  2. Hominy- corn that has been preserved with lye, cracked and grits; popular in the southern United States.
  3. Pozole- a Mexican version of Hominy in whole grain form.
  4. Corn Rice- or bugas mais made with white and yellow corn kernels that resemble a corn grit or couscous when milled.

Other Grains and Cereals

Wheat: Wheat is one of the most widely consumed grains globally. It is a staple in many diets and is used to make various products such as bread, pasta, and cereals.

Barley: Barley is often used in soups, stews, and salads. It's also a key ingredient in the production of malt for brewing beer.

Oats: Oats are commonly consumed as oatmeal or rolled oats for breakfast. They are also used in baking and granola.

Quinoa: Quinoa is a highly nutritious grain that is rich in protein. It has become popular as a healthy alternative to rice and is used in salads, side dishes, and as a substitute for other grains.

Rye: Rye is used to make bread, including the famous rye bread. It is also used in the production of whiskey.

Buckwheat: Despite its name, buckwheat is not related to wheat and is gluten-free. It is used in the production of buckwheat flour and is a common ingredient in pancakes and noodles.

Millet: Millet is a group of small-seeded grasses that are used as a staple food in many parts of Africa and Asia. It can be used in porridge, flatbreads, and as a side dish.

Sorghum: Sorghum is a versatile cereal used for making flour, syrup, and animal feed. It is also a gluten-free alternative for those with gluten sensitivity.

Procedure for Simmering Rice and Other Grains

  1. Wash the grain into cold water as necessary. Drain
  2. Combine the grain with the proper amount of water or other liquid in heavy sauce pan. Bring to boil. Stir
  3. Cover and cook over very low heat for the proper cooking time. Depending on the grain
  4. Test for doneness
  5. Remove from the heat. Drain excess liquid if necessary. Let stand, covered to allow moisture to be absorbed uniformly by the grain

PASTA

A staple of Italian Cuisine that is made of semolina dough, kneaded with hand or dough and formed into different shapes and sizes

Helpful Facts and Tips in Pasta Preparation

  1. A recipe that calls for pasta means to use dried pasta because sauces clings to it better
  2. Pasta made from pure dorum wheat semolina usually has a rough surface and absorb more sauces
  3. Fresh or home-made pasta is best for cream, white, or cheese sauces
  4. Fresh pasta cooks faster than dried pasta
  5. Use at least 1 gallon of water to 1 pound of pasta
  6. Pasta is ready when “al dente” – cooked completely, yet, firm enough
  7. Different kinds of pasta cook at different rates
  8. Use plenty of water for low- quality pasta
  9. Don’t freeze cooked pasta
  10. The Italian suffix “ini” means smaller while “oni” means larger

TYPES OF PASTA

  1. Dried Pasta- requires a longer cooking time than fresh pasta and will swell a considerable amount when cooked
  2. Fresh Pasta- most often contains eggs and has a high water content, making it necessary to keep refrigerated or frozen

Spaghetti:

Description: Long, thin cylindrical strands.

Best Paired Sauce: Tomato-based sauces such as Marinara, Bolognese, or Carbonara.

Fettuccine:

Description: Wide, flat ribbons.

Best Paired Sauce: Creamy Alfredo, Carbonara, or meat-based sauces.

Penne:

Description: Short, tube-like pasta with diagonal cuts at the ends.

Best Paired Sauce: Chunky tomato, meat, or vegetable sauces. Works well in baked dishes.

Rotini:

Description: Spiral-shaped pasta.

Best Paired Sauce: Works well with both light and hearty sauces. Ideal for capturing chunky or finely chopped sauces.

Farfalle (Bowtie):

Description: Butterfly or bowtie-shaped pasta.

Best Paired Sauce: Cream-based sauces, light oil-based sauces, or simple tomato sauces.

Rigatoni:

Description: Large, ridged tubes.

Best Paired Sauce: Hearty meat sauces, Bolognese, or chunky vegetable sauces.

Orecchiette:

Description: Small, ear-shaped pasta.

Best Paired Sauce: Pesto, light oil-based sauces, or sauces with vegetables.

Linguine:

Description: Similar to spaghetti but wider and flatter.

Best Paired Sauce: Seafood sauces, olive oil-based sauces, or light tomato sauces.

Cavatelli:

Description: Rolled pasta shells.

Best Paired Sauce: Tomato-based sauces, pesto, or light cream sauces.

Pappardelle:

Description: Broad, flat ribbons.

Best Paired Sauce: Hearty meat sauces, Bolognese, or ragù.

Conchiglie (Shells):

Description: Shell-shaped pasta.

Best Paired Sauce: Thick or chunky sauces, cheese-based sauces, or meat sauces.

Lasagna:

Description: Large, flat sheets, often layered in baked dishes.

Best Paired Sauce: Bolognese, Marinara, or creamy sauces for baked pasta dishes.

FRESH PASTA

  1. Tagliatelle:
    • Description: Long, flat ribbons similar to fettuccine but thinner.
    • Best Paired Sauce: Creamy Alfredo, Bolognese, or mushroom-based sauces.
  2. Pappardelle:
    • Description: Extra-wide, flat ribbons.
    • Best Paired Sauce: Hearty meat sauces, Bolognese, or wild game ragù.
  3. Fettuccine:
    • Description: Flat ribbons, wider than linguine but narrower than pappardelle.
    • Best Paired Sauce: Creamy Alfredo, Carbonara, or meat-based sauces.
  4. Ravioli:
    • Description: Small pillows of pasta filled with various ingredients.
    • Best Paired Sauce: Light butter and sage, tomato-based sauces, or cream sauces.
  5. Tortellini:
    • Description: Small, ring-shaped pasta filled with meat, cheese, or vegetables.
    • Best Paired Sauce: Light broth, cream-based sauces, or simple tomato sauces.
  6. Cappelletti:
    • Description: Small pasta folds resembling little hats, often filled.
    • Best Paired Sauce: Broth-based sauces, light cream sauces, or simple butter and Parmesan.
  7. Agnoletti:
    • Description: Small, stuffed pasta similar to ravioli.
    • Best Paired Sauce: Light broth, sage and brown butter, or simple tomato sauces.
  8. Gnocchi:
    • Description: Small potato dumplings.
    • Best Paired Sauce: Light tomato sauce, brown butter and sage, or pesto.
  9. Linguine:
    • Description: Long, flat, thin ribbons.
    • Best Paired Sauce: Seafood sauces, olive oil-based sauces, or light tomato sauces.
  10. Cavatelli:
    • Description: Rolled pasta shells.
    • Best Paired Sauce: Tomato-based sauces, pesto, or light cream sauces.
  11. Trofie:
    • Description: Short, twisted pasta.
    • Best Paired Sauce: Pesto, light oil-based sauces, or sauces with vegetables.
  12. Orecchiette:
    • Description: Small, ear-shaped pasta.
    • Best Paired Sauce: Pesto, light oil-based sauces, or sauces with vegetables.