Product made from semolina that is milled from wheat.

Sauteing the grain in oil or butter before adding the liquid.

Finely ground hominy.

Not true rice, but a water grass.

Rice that has been partially cooked with stream, then dried.

Cornmeal that is gradually sprinkled into simmering stock and cooked.

The grain is sauteed then a small amount of hot liquid is added. The grain is stirred until all the liquid is absorbed and the process is continued until the grain is completely cooked.

Dried corn soaked in lye so that the kernels become swollen.

Rice that has a vitamin and mineral coating added to the grain.

Cracked hominy.

True/False: Brown rice cooks faster than white rice.

True/False: If pasta is cooked al dente, the texture will be firm and tender when bitten into.

What type of flour is preferred in pasta because it has lots of hard wheat that forms gluten?

Which of these types of pasta is usually stuffed and then baked?

Dried Pasta should be stored in a storage area that is between 50-70 degrees F.

Fresh Pasta should be tightly wrapped and kept refrigerated.

How much water should you use to cook on pound of pasta?