Reference no: EM133013211

Unit Sixteen: Introduction to Rice Cookery and Sauce Workshop

Please define in your own words the following:

Key Terms All'Onda Al'dente brown rice converted rice long grain rice short grain rice wild rice
super fino arborio carneroli vialone nano
rice cooking ratios amylose amylopectin mantecare parching
pilaf risotto

Study Questions

1. What are the three basic parts of a grain of rice?

2. What are the key differences between white rice, brown rice and wild rice?

3. How does the liquid to rice ratio change when cooking long grain, brown and wild rice?

4. What is the difference in starch content in long and short grain rices?

5. What type of rice is most suitable for pilaf and why?

6. Describe the formula and method for rice pilaf. When made properly, how should it look and taste?

7. What is the term used when rice is toasted in fat prior to the addition of stock?

8. What type of rice is used to make a risotto?

9. Describe the formula and method for making risotto. When made properly, how should it look and taste?

10. What degree of doneness should risotto be cooked to?

11. Define the terms all'onda and mantecare, and what do they refer to?

12. How does wine affect the cooking of risotto?

13. What advance preparation can be done to risotto in order to serve it throughout a service period without losing quality?

14. What are some advantages and disadvantages of using converted rice?

15. How does brown rice differ from white rice, in terms of treatment and nutritional value?

16. Which starch molecule is most prevalent in short grain rice and which is most prevalent in long grain rice?

17. How does each type of starch affect the texture of cooked rice?

18. What pathogen should people be concerned with when holding rice warm, or cooling it down?