smith-10

smith-10 - STARCHES,SAUCES, CEREALS&PASTAS SFL 110...

Info iconThis preview shows pages 1–37. Sign up to view the full content.

View Full Document Right Arrow Icon
STARCHES, SAUCES,  CEREALS & PASTAS  SFL 110
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Making Pasta
Background image of page 2
Anatomy of a Kernel
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
STARCH/SAUCES Starch is a complex carbohydrate stored in plants. Cereal grains contain plant cells that are the source of starch granules. Wheat flour is used to thicken gravies and unsweetened sauces. Cornstarch and tapioca are used to thicken puddings, sweet sauces, and unsweetened sauces with a translucent appearance.
Background image of page 4
Thickening Gravy
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Effects of Heat on Starches Granular starch Dry heat Dextrinization
Background image of page 6
Effects of Heat cont. Purpose of mixing Gelatinization Syneresis
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Cooking Factors Temperature Time
Background image of page 8
Cooking Factors Agitation
Background image of page 9

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
White Sauces Uses = cheese sauces, base for creamed soups, souffle s or casseroles, and gravy. Success = FOLLOW THE RECIPE! Reheat = over low or medium heat
Background image of page 10
Grains/Nutrition Carbohydrates B Vitamins Incomplete Proteins
Background image of page 11

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Cooking Grains Cereal Microwaving Serve time
Background image of page 12
Cooking Grains Water for pasta Cooking tips
Background image of page 13

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Storing Grains Best place Storage times
Background image of page 14
Rice Types Storage Cooking
Background image of page 15

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Rice
Background image of page 16
Sushi
Background image of page 17

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Basmati
Background image of page 18
Wild Black (seed)
Background image of page 19

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Brown Rice
Background image of page 20
Brown Rice
Background image of page 21

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Corn Cornmeal Cornstarch and corn syrup Hominy
Background image of page 22
Grits / Polenta
Background image of page 23

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Dry Hominy
Background image of page 24
Popcorn Kernels
Background image of page 25

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Millet
Background image of page 26
Oats Type of fiber Uses Rolled oats Cooking tips
Background image of page 27

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Steel-Cut Irish Oats
Background image of page 28
Pressed Barley
Background image of page 29

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Pearl Barley
Background image of page 30
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 39

smith-10 - STARCHES,SAUCES, CEREALS&PASTAS SFL 110...

This preview shows document pages 1 - 37. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online