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Preparing Rice and Pasta

1. This document provides instructions for preparing rice, pasta dishes, and their sauces. It discusses the proper handling and cooking of rice and pasta, as well as different preparation methods. 2. For rice, the boiling and steaming method is described, which involves boiling rice in water and then steaming it until fully cooked. For pasta, procedures are provided for making fresh pasta dough and shaping it, as well as cooking pasta in oil-based and cream-based sauces. 3. Specific steps are outlined for making pesto and carbonara sauces to accompany the cooked pasta. The document emphasizes cooking pasta until al dente before tossing it with sauce.

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Thea Jeonieesa Garay
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138 views23 pages

Preparing Rice and Pasta

1. This document provides instructions for preparing rice, pasta dishes, and their sauces. It discusses the proper handling and cooking of rice and pasta, as well as different preparation methods. 2. For rice, the boiling and steaming method is described, which involves boiling rice in water and then steaming it until fully cooked. For pasta, procedures are provided for making fresh pasta dough and shaping it, as well as cooking pasta in oil-based and cream-based sauces. 3. Specific steps are outlined for making pesto and carbonara sauces to accompany the cooked pasta. The document emphasizes cooking pasta until al dente before tossing it with sauce.

Uploaded by

Thea Jeonieesa Garay
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PREPARING

RICE AND
PASTA DISHES
PREPARING RICE
• 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.
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.
• There are two common ways rice can be cooked. There
is the:
• Boiling and steaming method; and 

• Pasta method.
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.
• 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.
PREPARING PASTA
• 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.
• Preparing Fresh Pasta
• Pasta Fresca or fresh pasta is usually made using:
• flour;
• olive oil;
• water; and 
• salt.
• 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.
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.
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
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
 
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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