Rice.pptx
Rice
Lesson duration is: 60 minItems in this lesson
Rice
Woulda, Coulda, Shoulda
By the end of this unit you will be able to;
Identify types of Rice
Explain the varying types
Define Rice products
Be able to identify Quality differences
Be able to explain different Cooking methods
To understand and implement Hygiene and temperature control
What did we learn last week?
Name as many rice dishes as you can
What’s it all about?
Rice is a cereal grass, it has long narrow leaves and grows between 2 and 5 feet high.
Did you know…?
Staple diet for a large proportion of the planet - 502 million metric tonnes produced each year
785 million tonnes wheat each year
Did you know…?
2500 litres of water is needed for every 1kg of rice grown.
Therefore typically grown in high rainfall areas…
Did you know…?
Cultivation can be traced back to more than 7000 years
Oldest Rice remains found in the Yangtze River basin area in China from around 8,200 years ago
Today, the majority of all rice produced comes from China, India, Indonesia, Bangladesh, Vietnam, Thailand, Myanmar, Pakistan, Philippines, Korea and Japan. Asian farmers still account for 87% of the world's total rice production. Because so much rice is produced in these regions, it is also the staple food of many countries.
Investigate which countries produce the most rice globally ?
The construction of a rice grain
Construction of a rice grain
Is rice good for you?
Is rice good for you?
Each grain of rice contains 2.5grams of protein
The bran contains protein and vitamins B complex and E and K
White rice, where the bran has been milled off is considered an inferior food
The neutral flavour of rice makes an ideal accompaniment to many foods..
Identifying Types of Rice
Rice is a staple food in many regions and is available in various types.
Some of the most common types include:
White rice
Brown rice
Jasmine rice
Basmati rice
Each type of rice has different characteristics in terms of taste, texture, nutritional value, and cooking time.
In groups
Create an academic poster to illustrate which rice is grown in which regions, and uses for each type and cooking methods
Explaining the Varying Types of Rice
White rice: Most commonly used type of rice with the outer husk, bran layer, and germ removed.
Brown rice: Whole grain rice with only the outer husk removed, retaining the bran layer and germ.
Jasmine rice: A type of long-grain rice with a fragrant aroma and slightly sweet flavour.
Basmati rice: A type of long-grain rice from India, known for its fragrant aroma and fluffy texture when cooked.
Wild rice: Not a true rice but a species of grass seed, has a chewy outer sheath with a tender, high-protein grain inside.
Cooking methods for rice
Hygiene and temperature controls
Rice is a high risk food! Should not be kept warm for long periods of time. Do not let it cool on its own!
Rice should be chilled rapidly
Rice must not be reheated unless chilled rapidly.
Bacillus Cereus - when heated toxin makes a hard shell to protect it self, on cooling shell breaks down and toxin starts to reproduce once again.
Endotoxin type of pathogen, so induces vomiting and diarrhea (typically from take-away meals with reheated rice dishes)
Rice serving temp must be 75 degrees and steaming hot.
Defining Rice Products
Rice products are food items made from rice, including rice flour, rice bran oil, rice vinegar, and rice milk.
Rice flour: A type of flour made from finely milled rice, used in a variety of culinary uses.
Rice bran oil: Oil extracted from the hard outer layer of rice, used in cooking and frying.
Rice vinegar: A type of vinegar made from fermented rice, used as a condiment in many cuisines.
Rice milk: A grain milk made from rice, used as a dairy-free milk alternative.
Identifying Quality Points
Quality of rice can be identified by its appearance, smell, and taste.
High-quality rice should have a clean, consistent appearance without any signs of dirt or insects.
It should not have any off-putting smell, and instead, some types like jasmine and basmati rice should have a pleasant aroma.
When cooked, the rice should have the characteristic taste and texture of its type.
Explaining Different Cooking Methods
Various cooking methods can be used for rice, including boiling, steaming, and baking.
Boiling: Most common method, where rice is cooked in a large amount of water.
Steaming: This method retains more nutrients, where rice is cooked by steam from boiling water.
Baking: Less common method, where rice is cooked in the oven, often used for dishes like rice pudding.
Check your knowledge…
Link to Quizziz
Possible Assessment Question
a) Name one suitable type of rice to use for risotto dishes.
(1 mark)
b) Describe four main steps in the production of a risotto.
(4 marks)
Now complete your execise books
