An instrument used to measure the temperature of a food to determine if it has been cooked to its proper doneness or if it is being stored at a safe temperature.
A type of flour that dissolves easily in liquids regardless of the temperature of the liquid. The flour dissolves as easily in cold liquid as it does in hot.
Rice that has been processed, pre-cooked, and then dehydrated to make it shelf stable. This type of rice, which is enriched by adding nutrients to the rice kernels, requires a cooking time of only a few minutes rather than the lengthy time required for uncooked or raw rice.