|
QUALITY
POINTS (1 of 5)
|
Hospitality
and Catering |
|
 |
| The texture of any rice dish is generally
affected by the cooking time and cooking
temperature. If rice is not cooked for
long enough it will be hard and gritty
with an unpleasant bland flavour. |
 |
|
| If however it is over-cooked
then it becomes starchy and stodgy, producing
a bound texture that is unpleasant to eat. |
|
 |
Always follow the cooking instructions
determined by the recipe and follow the
methods of preparation and production. |
| These have usually been tried and tested
to produce a good quality dish with optimum
texture. |
| It can follow that food styles affect
this tradition at times but classical cookery
has been with us for a long time and will
remain so - I hope. |
|
