Methods in preparing pasta grain and farinaceous dishes

the word "farinaceous" is derived from the Latin word farina, which means flour. Wheat flour is largely made up of starch and the term Farinaceous is now used for any food commodity high in starch.

1. METHODS IN PREPARING PASTA, GRAIN AND FARINACEOUS DISHES

2. the word "farinaceous" is derived from the Latin word farina , which means flour . Wheat flour is largely made up of starch and the term Farinaceous is now used for any food commodity high in starch. So in plain language what is a farinaceous dish? A farinaceous dish refers to dishes made from pasta, noodles, rice, polenta or gnocchi.

3. CARBONARA 1.Cook the spaghetti pasta according to the package instructions. 2.Drain and set aside. 3.Heat the oil in a cooking pot. 4.Saute the garlic and onion. 5.Add the ham. 6.Cook for 3 minutes. 7.Put-in the ground pork 8.Cook for 3 to 5 minutes. 9.Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes. Add the hotdogs and tomato paste. Stir and cook for 10 minutes or until the sauce thickens. Put-in the sugar, salt, and pepper. 10.Stir until the ingredients are well incorporated. 11.Arrange the spaghetti pasta in an individual plate. 12.Pour the meat sauce over the pasta and top with cheese.

4. PASTA a dish originally from Italy consisting of dough made from durum wheat and water, extruded or stamped into various shapes and typically cooked in boiling water.

5. METHODS IN PREPARING PASTA 1. Boil water in a large pot 2. Salt the water with at least a tablespoon—more is fine. The salty water adds flavor to the pasta. 3. Add pasta 4. Stir the pasta 5. Test the pasta by tasting it 6. Drain the pasta

6. GRAINS Grains are small, hard, dry seeds, with or without attached hulls or fruit layers, harvested for human or animal consumption. "Grain crops" are grain seed producing plants. The two main types of commercial grain crops are cereals and legumes. Grains are an essential part of a healthy diet: they can help reduce the risk of heart disease, diabetes, and assist in controlling high cholesterol.

7. How to Cook Grains: 3 Essential (and Simple) Methods by Milagros Cruz | Mar 28, 2016

8. The Pasta Method The pasta method works best if you're making chewier grains such as barley, wheat berries, or sorghum. You can make these grains as you would a pot of pasta. Add the grains to a pot of salted boiling water and cook until the grain is tender and has reached your desired doneness.

9. The Pilaf Method If you’re making a pilaf-style main or side dish you can start off by sautéing onions, garlic, and spices in olive oil then adding in your preferred grain (barley, bulgur, and quinoa are perfect for this method). Keep stirring for two to three minutes—this toasts the grain and brings out that wonderful nutty flavor. Then pour your measured liquid (water or stock) into the pot; once it has reached a boil reduce to a simmer, cover, and cook the grains until the liquid has absorbed and the grains are tender.

10. The Absorption Method This is the most straightforward method of all three (and probably the one you're most familiar with). Cover your grains in the measured amount of liquid; according to package instructions, bring to a boil, reduce to a simmer, and cover the pot. Let the liquid absorb, the grains become tender, and you’re ready to eat!