Lesson 3

• Farinaceous Products - are high in starch and is the main source of our carbohydrate intake
• All-purpose potato - also known as chef potato and an irregular shaped and less expensive than russets
• Mature/Starchy Potato - ight and dry, good for baking
• Russets/Idaho - long, regularly-shaped potatoes
• Waxy/New Potato - usually small and round in shape
• Regular-Milled White Rice - enriched, milled to remove the outer bran coating producing a white textured grains
• Parboiled/Converted Rice - specially processed long-grain rice with a higher vitamin and mineral content
• Instant Rice - precooked and dried so that it can be prepared quickly
• Brown Rice - has the bran left on, givingt it a light brown color slightly coarse, crunchy texture
• Specialty Rice:

  
  

  Arborion - good for risotto

  Basmati - indian

  Jasmine - long and fragrant

  Wehani - aromatic with earthy flavor

  Glutinous Rice - sweet and short grain
• Commercially Dried Pasra - made using machines intended to speed up the production
• Artisan Dried Pasta - made manually from mixing up to the drying of the pasta
• Egg Pasta - contains at least 5.5% egg in addition to the flour and water
• Fresh Egg Pasta - made from flour, eggs, and a small quantity of water or oil