Table of content:

Preparing Farinaceous Dishes

https://youtu.be/QPTaP9ZtPoE

LESSON 2: Preparing Farinaceous Dishes

UNIT 1: Introduction to Farinaceous Products

 Introduction

 TOPIC 1: Types and Characteristics of Potatoes

 TOPIC 2: Types and Characteristics of Rice

 TOPIC 3: Types and Characteristics of Pasta

o Common Pasta Shapes and Their Uses

 TOPIC 4: Other Farinaceous Products

UNIT 2: Preparing Potato Dishes

 Introduction

 TOPIC 1: Handling Potatoes Safely

 TOPIC 2: Cooking Potato Dishes

o Preparing Mashed Potatoes

o Preparing Baked Potatoes

o Preparing Hash Browns

o Preparing French Fries

UNIT 3: Preparing Rice Dishes

 Introduction

 TOPIC 1: Handling and Storing Rice

 TOPIC 2: Cooking Rice

o Boiling and Steaming Rice

o Pasta Method of Cooking Rice

UNIT 4: Preparing Pasta Dishes

 Introduction

 TOPIC 1: Preparing Fresh Pasta

 TOPIC 2: Cooking Pasta

o Pasta in Oil-Based Sauce: Pesto

o Pasta in Cream-Based Sauce: Carbonara

o Baked Pasta: Lasagna

LESSON 2: Preparing Farinaceous Dishes

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.

UNIT 1: Introduction to Farinaceous 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.
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.
TOPIC 2: Types and Characteristics of Rice

There are many ways to classify different types of rice. 

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.
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:
TOPIC 4: Other Farinaceous Products

Aside from potatoes, rice and pasta, the following are farinaceous products you should be familiar
with: 
UNIT 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
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:
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

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:

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

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 mandolin. 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.
8. Drain well and season lightly. 
9. Plate and serve immediately.
UNIT 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.
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.

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

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.
UNIT 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.

Pasta Fresca  or fresh pasta is usually made using:

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

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.
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

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

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.
Baked Pasta: Lasagna

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.