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Use the charts below to help determine how much to buy of the foods listed below when preparing a meal or a recipe for a specific number of people. Pasta Buying Guide | Rice Buying Guide | Egg Buying Guide | Meat Buying Guides Pasta Buying Guide The quantities in the chart below are approximates only.

Described below are some of the products (including flour) created directly from rice. Other than a few exceptions, products that are created after the grain has been ground into flour are not described, because they are so numerous.

When cooking veal, it is important to follow the correct veal cooking times and temperatures to ensure the optimum flavor and tenderness of the meat.

Carrot Preparation | Carrot Cooking | Tips Carrots A plant of the parsley family with feathery green leaves and an orange root that can be eaten raw or cooked.

Broccoli A vegetable consisting of dark green clusters of buds, known as florets, which grow on branching arms that connect to a thick leafy stalk. Broccoli is harvested before the buds begin to blossom.

Short crust is used to make pies and tarts. It is slightly different than a basic flaky crust in that it is lighter and crispier. It is more tender and crumbles easier when eaten.

Raspberry Preparation | Raspberry Coulis | Tips Raspberries Red Raspberry Black Raspberry A small, deep colored berry, generally red, which has a tender texture, a sweet flavor that is slightly tart, and a pleasant aroma.

Tools for Preparation | Lettuce Preparation | Tips Lettuce A family of vegetables consisting of five varieties classified according to shape and growth. Vitamin A and potassium are the most notable nutrients in lettuce.

Making a double homemade pie crust is basically the same as making a single pie crust. The same techniques are used when learning how to make a pie crust whether it is for a single or double pie.

 

When making stuffed pasta, the pasta dough should be rolled thinner than when making other pasta because the stuffed pasta requires two layers. Using thinner layers will prevent the edges of the stuffed pasta from becoming too thick.

Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts Lamb, the meat from the carcass of a young sheep, is a lean red meat with a mild, but distinctive flavor.

Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting.

USDA Mandatory Inspection | USDA Optional Grading | Religious Restrictions USDA Mandatory Inspection All beef sold in the United States must pass inspection by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA).

To see information on some of the many chicken products that are available, select one of the items above. Miscellaneous Products Diced Chicken Skinless and boneless chicken diced up into pieces.

Cheeses of Holland Boerenkaas Boerenkaas is a farmhouse-style cheese that originated in Holland. The name comes from the Dutch words boer, which means farmer, and kaas, which means cheese.

Cheeses of Italy: Farmhouse to Mozzarella Farmhouse A term commonly applied to any of the different types of European cheeses that are made by traditional cheese making methods and are produced from the raw milk of animals, such as cows, goats, and sheep that are raised on small regional farms, mountain chalet farms, or mountain huts.

Cheeses of Italy: Asiago to Crucolo Asiago A type of Italian cheese made from cow's milk. It has a hard texture and a nutty flavor. Like Parmigiano cheese, it is produced in the shape of a wheel.

Cheeses of France: Ossau-Iraty to Vacherin Mont d'Or Ossau-Iraty A French cheese made from raw (unpasteurized) sheep's milk. The sheep's milk used for the cheese is obtained from Manech or Basco-Béarnaise ewes that are raised along the Pyrenees mountain range in the Basque region of France.

bananas, plantains, cooking methods,