Title: Prepare farinaceous products.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Preparation should include

- determining the use of the product
- selecting the product
- determining the production method
- preparing the product according to the determined method
- serving the product.

Process/Skill Questions:

Thinking

- How do farinaceous products change when they are cooked?
- How are refined and unrefined grain products different?

Communication

- What are examples of farinaceous products?
- How does product use differ from region to region?
- What is the difference between fresh and dried pasta?

Leadership

- What are the principles of starch cookery?
- What is the proper way to cool, store, and reheat starches?

Management

- What factors should be considered when selecting, preparing, and cooking farinaceous products?
- What are some uses for leftover starches?