COOKERY NCII

PREPARING HOT MEALS (COC1)

UNIT 2: Preparing Farinaceous (Cereals and Starch) Dishes

(Watch the video: https://youtu.be/8lT5MRC3XZc

At the end of this unit, you should be able to:

 Identify the different farinaceous products;

 Handle and store farinaceous products safely; and
 Prepare the following farinaceous products using various cooking techniques.

LESSON 1: Introduction to Farinaceous

Products (Cereals and Starch Products)
Introduction
Farinaceous products are high in starch. They act as an important part of our diet
is the main source of our carbohydrate intake and act as our main source of
energy and a range of nutrients in our diet, including fiber, calcium, iron, and the
B vitamins.

The whole grain varieties of starchy foods, on the other hand, are great sources
of fiber – which keep the bowel healthy and make you feel full.

Potatoes, rice, and pasta are the most common farinaceous products prepared in
the industry. The following lessons teach the proper preparation and cooking
methods of these farinaceous products.

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TOPIC 1: Types and Characteristics of Potatoes
Potatoes are classified according to their starch content. The amount of starch determines the use for which
they are most suitable.

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TOPIC 2: Types and Characteristics of Rice
There are many ways to classify different types of rice.

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TOPIC 3: Types and Characteristics of Pasta
Pasta is a staple ingredient widely used in cooking. It is made from flour or durum
wheat semolina mixed with water and/or eggs. It is then kneaded and shaped,
dried and cooked before eating.

REF: D'Andrea, J. (December, 2015). Commercial Dry Pasta vs Artisan Dried

Pasta. Retrieved from: https://goo.gl/cUwWHF

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Common Pasta Shapes and Their Uses
Pasta comes in different shapes and sizes. Each shape is appropriate for
different kinds of preparations. The following are some of the common shapes
and uses of pasta:

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TOPIC 4: Other Farinaceous Products
Aside from potatoes, rice and pasta, the following are farinaceous products you
should be familiar with:

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Activity: Fun Farinaceous
Direction: Determine the following farinaceous products being described.
1. These are regularly-shaped potatoes with high starch content that turns golden brown when
cooked. Potatoes of this type are best for making French fries.
2. This type of rice has a light brown color as a result of its bran left on.
3. This type of dried pasta is made manually from mixing the ingredients to the drying of the pasta.
4. This type of potato has the highest sugar content and the most moist among other potatoes.
5. An Indian specialty rice known for its extra long grain
6. These are dried pasta of any shape made using machines.
7. Also known as Chef Potatoes, these are irregularly-shaped, less expensive and not dry as the
Russets
8. Includes the short and long grain rice as well as the vitamin-coated or enriched rice
9. This pasta is known for its large hollow shape commonly stuffed with cheese or meat filling
10. This is a broad and flat-shaped noodles usually baked with meat, cheese and vegetable fillings.

LESSON 2: Preparing Potato Dishes

Introduction
The following are the many forms of potato products available in the market:

 Fresh - unprocessed
 Peeled - Keep refrigerated (below 40◦F/4◦C) for five days
 Canned - whole, cooked
 French fries

1. Blanched in deep fat and frozen

2. Available in wide variety of sizes and cuts.
3. Cooked from the frozen state
4. Refrigerated French fries are also available

 Other frozen, prepared products (hashed browns, puffs, stuffed bakes, and
croquettes; in casseroles with a variety of sauces)
 Dehydrated

1. Granules or flakes for mashed potatoes to be reconstituted with hot water

or milk and butter or other desired flavorings
2. May need soaking in water before cooking

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TOPIC 1: Handling Potatoes Safely
To keep potatoes in good condition and to extend the shelf life of the potatoes,
one must know how to properly handle and store them, such as follows:

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TOPIC 2: Cooking Potato Dishes
The following are the things to be done in preparing potatoes for cooking:

Preparing Mashed Potatoes

Mashed potato is an important product in most kitchens. It is the basis of many
popular preparations such as whipped potatoes, duchess potatoes and
croquettes. To prepare mashed potatoes:

1. Peel the potatoes. If you want to boil the potatoes skin-on, wash them
properly.
2. Pass the potatoes through a food mill or ricer. You can also use a masher
to press the potatoes.
3. You can let the potatoes pass through a sift for a finer result.
4. Mix the milk and melted butter.
5. Add milk and butter mixture into the potatoes.
6. Season with salt and pepper and mix well
7. Scoop the potato and place on a serving dish.
8. Garnish with parsley and/or gravy to serve.

Preparing Baked Potatoes

Watch the video: https://youtu.be/cstOt_tCg08

Baked potatoes should have a soft and rich interior and crispy skin. Here are is
the procedure for preparing baked potatoes:
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 1. Scrub the potatoes well.
2. Dry the potato with a paper towel.
3. Pierce ends with a skewer or fork to allow steam to escape.
4. Oil the potatoes lightly if you like crispy skin.
5. Place the potatoes on a sheet pan.
6. Bake it in the oven at 200°C (400°F) for 30 minutes to 1 hour.

Preparing Hash Browns

Watch the video: https://youtu.be/ugSX1G6dXoY

Hash browns are pan-fried potatoes. In this dish, potatoes can be shredded,
sliced, diced or julienned. Here are the procedures for preparing hash browns:

1. Boil the potatoes. If you want to boil them skin-on, wash the potatoes
properly.
2. Slice or shred the potatoes.
3. Heat a thin layer of oil in a pan.
4. Put in a portion of potatoes enough to have and flatten round cake.
5. Shake the pan back and forth to keep the potatoes from sticking to the
surface of the pan.
6. When the potato is well-browned on the bottom, turn it over using a
spatula.
7. Season with salt and pepper.
8. Cook until the other side is brown.
9. Let it rest on a rack or a paper towel to let off excess oil.
10. Plate and serve.

Preparing French Fries

One of the most common potato preparation techniques, french fries are deep-
fried potatoes usually cut julienne, batonnet or allumette. The common procedure
for preparing french fries is:

1. Peel and eye the potatoes.

2. Cut the potatoes into strips about 3/8 inch (1 cm) square and about 3
inches (7 1/2 cm) long using a mandoline. Soak the cut potatoes in cold
water until needed to prevent discoloration.
3. Add oil to the pan and wait until the fat heat reaches 160°C (325°F).
4. Drain the potatoes properly.
5. Deep-fry the potatoes until they are just beginning to turn to pale golden
color.
6. Remove the potatoes from the fat and turn them out onto the sheet pans in
a single layer to drain.
7. Fry the potatoes in small quantities in fat heated, 175°-190°C ( 350° to
375°F ) until brown and crisp.
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 8. Drain well and season lightly.
9. Plate and serve immediately.

Activity: Potato Stop

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LESSON 3: Preparing Rice Dishes
Introduction
Rice is a popular cereal crop usually used as human food. It is a type of grass
that belongs to a family of plants that includes cereals such as wheat and corn. It
is rich in nutrients and contains vitamins and minerals that are lost during milling
and polishing. This process turns brown rice into white rice by removing the outer
rice husk and bran to reveal the white grain.

TOPIC 1: Handling and Storing Rice

Before the rice is cooked, it should be checked first for desirable qualities.
Furthermore, the rice should be handled and stored according to the procedures
presented in this topic.

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TOPIC 2: Cooking Rice
There are two common ways rice can be cooked. There is the:

 Boiling and steaming method; and

 Pasta method.

Boiling and Steaming Rice

This is the most common method of cooking rice. In this method, rice is
submerged in water and cooked until the water was absorbed by the grains.

Watch the video: https://youtu.be/ylF77oYplbA

Here is the procedure for boiling and steaming rice:

1. Add 2 cups of water to the washed rice in the pot. Make sure that the water
is evenly distributed.
2. Cover the pot and bring to a boil. Wait until the rice is fully cooked.

Pasta Method of Cooking Rice

Watch the video: https://youtu.be/cIEWdgGa_3A

This method is good for producing separate non-sticky grains:

1. Pour water into the pot and bring to a boil. Add salt to the boiling water.
2. Drop rice into a large pot and stir.
3. Check if the rice is tender.
4. When just tender, scoop the rice with a strainer and drain well and place in
a hotel pan.
5. Steam dry in the oven for 5 to 10 minutes, or leave uncovered and place in
a steamer to steam dry.

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Activity: All Rice!

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LESSON 4: Preparing Pasta Dishes
Introduction
Pasta is recognized as a healthy food for having slowly-digested carbohydrate.
Furthermore, adding variety to its health benefits are the sauces, oils and other
ingredients it is usually prepared with such as olive oil (a healthy dietary fat),
tomato sauce, cheese, vegetables and meat.

TOPIC 1: Preparing Fresh Pasta

Pasta Fresca or fresh pasta is usually made using:

 flour;
 olive oil;
 water; and
 salt.

Watch the video: https://youtu.be/hGra8PgCHMM

Procedure for Preparing Pasta Fresca

1. Place the flour on the work table. Make a well in the center using a fork.
2. Pour the eggs into the well.
3. Use a fork to stir the eggs. In a circular motion, gradually draw in the flour
starting from the inside.
4. Add in the olive oil and the salt.
5. Keep stirring to evenly distribute eggs and flour evenly.
6. Add in the water gradually.
7. Draw the remaining flour into the mixture using a bench scraper.
8. Gather the mass and form a ball of dough.
9. Knead the dough. Use your palm to draw the outer sides of the dough in.
Do this until the dough is smooth and elastic. Pat your hands with flour from
time to time to avoid the dough from sticking.
10. Roll the dough. Sprinkle your work table with enough flour to avoid
the dough from sticking. Lather the rolling pin with flour and slide it from the
center of the dough toward the edges. Do this until the dough is flat enough
to be fed into the pasta maker.
11. Adjust the setting of the pasta maker to your desired thickness.
12. Let the dough pass through the pasta maker. Turn the handle gently.
Sprinkle the pasta maker with flour to avoid the dough from sticking. Do this
until all the dough have been flattened to your desired thickness.
13. Install the pasta attachment. Transfer the handle into the drive hole of
the pasta attachment.
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 14. Let the flattened dough pass through the cutter for your desired pasta
width. Most pasta makers have cutters for spaghetti and fettuccine.
15. Split up the strings of pasta that were not separated by the cutter.
16. Hang the pasta to dry.

TOPIC 2: Cooking Pasta

Cooking times differ for every shape and size of pasta. The timing depends on
the kind of flour used and the moisture content. However, pasta is best cooked
and served immediately. The succeeding topics are the different procedures for
cooking pasta.

Pasta in Oil-Based Sauce: Pesto

Watch the video: https://youtu.be/m9ncAxrzRek

Procedure:

1. Boil the water in a pot. The amount of water should be enough to cover the
amount of pasta to be used.
2. Put in a little amount of olive oil.
3. Add in the pasta. Let it cook until it is al dente or firm to bite.
4. In a saute pan, heat enough amount of pesto. Keep the heat at a low to
avoid the pesto from being too dark.
5. Drain the pasta using a colander and toss it in the pesto.
6. Season the pasta with salt and pepper.
7. Plate and serve.

Pasta in Cream-Based Sauce: Carbonara

Watch the video: https://youtu.be/4u9togDhGEM

Procedure:

1. Boil the water in a pot. The amount of water should be enough to cover the
amount of pasta to be used.
2. Put in a little amount of olive oil.
3. Add in the pasta. Let it cook until it is al dente or firm to bite.
4. Drain the pasta using a colander and set aside.
5. Render the bacon fat in a saute pan. You can take some of the bacon and set
aside for garnishing.
6. Put in the cream and add the egg yolk.
7. Toss the pasta into the cream-based sauce.
8. Season with salt and pepper.
9. Plate and serve.
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Baked Pasta: Lasagna
Watch the video: https://youtu.be/gGd25LKBfQ8

Procedure:

1. Boil the water in a pot. The amount of water should be enough to cover the
amount of pasta to be used.
2. Put in a little amount of olive oil and salt.
3. Add in the pasta and let it cook until it is al dente or firm to bite.
4. Drain the pasta and soak it in a bowl of ice and water to arrest the cooking.
5. Brush the pan with olive oil. Pour in the bechamel sauce and put in another layer
of lasagna. Spread the sauce on top of the pasta. Pour another layer of
bechamel sauce. Sprinkle with grated cheese and cover the sauce with another
layer of pasta sheets.
6. Continue making layers of pasta, sauces and cheese until you reach the desired
height or until all the ingredients were used.
7. Bake in a pre-heated oven at 375°F or 160°C for 15 to 30 minutes.

Unit Test

1. Arrange the procedures for making fresh pasta manually.

1. Cut the dough into the desired shape.

2. Roll the dough until it is paper thin.
3. Knead until the dough is smooth and elastic.
4. Mix sifted flour and egg to form a dough.

a. 4, 1, 2 and 3
b. 4, 3, 1 and 2
c. 4, 2, 1 and 3
d. 4, 3, 2 and 1

2. Complete the procedure for preparing mashed potatoes.

1. Boil and peel the potatoes.

2. Put the potatoes into the food miller.
3. _________________________.
4. Season with salt and pepper.
a. Add milk and mix well before adding the butter.
b. Pour in melted butter and milk mixture.
c. Cut peeled potatoes in uniform sizes.
d. Plate and garnish potatoes before serving.

3. Potatoes of this type are light, dry and good for baking.
a. Russets Potatoes
b. New Potatoes
c. Idaho Potatoes
d. Mature Potatoes

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4. The following are examples of pulses EXCEPT:
a. Lentils
b. Peas
c. Beans
d. Spelt

5. This procedure of cooking rice involves boiling rice until tender and steam-drying it in the oven
before serving.
a. Oven Method
b. Steam Method
c. Pasta Method
d. Boiling Method

6. This term is used to determine the desirable texture of cooked pasta.

a. Al pene
b. Ala mode
c. Al dente
d. Ala carte

7. This type of rice has its bran or skin left on giving it its distinct color and nutty flavor.
a. Specialty Rices
b. Basmati Rice
c. Enriched Rice
d. Brown Rice

8. What makes commercially dried and artisan dried pasta different from each other?
a. Methods the pasta was made
b. The texture and size of the pasta
c. Ingredients the pasta is made up of
d. The shape and use of the pasta

9. Which of the following statements is true.

1. Having a smooth surface is a quality of a good potato.

2. Potatoes should be washed before storing.
3. Potatoes should not have a green coloring in the skin.
4. Undesirable types of potatoes include those with sprouts.
a. 1, 2 and 4 only
b. 1, 3 and 4 only
c. 2, 3 and 4 only
d. 1, 2 and 3 only

10. Which should not be done when storing rice?

a. Refrigerate cooked rice uncovered to allow air circulation
b. Uncooked rice may also be place in the refrigerator
c. Use an airtight container when storing uncooked rice
d. Refrigerate cooked rice and consume it within 4 to 6 days

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