Cooking 101: Dry Goods Identification

November 7, 2008

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.

Unit 9: Dairy, Eggs, and Dry Goods Identification

Part 2: Dry Goods

This is a summary of the various posts I have done about various dry foods. Check back because I will be updating this page as I write more.

Types of Flour – This article looks at the differences between all-purpose, cake, and bread flour.

Rice: Brown vs. White – This post investigates the differences between brown and white rice.

Rice: Long, Medium, and Short Grain – This post explains the different cooking properties for long, medium, and short grain rice.

What Are Lentils? – This article explains what lentils are and why you should eat them.

Posted in Cooking 101, Food Profiles, Recipes |