what are farinaceous dishes?

Question

anything you know please share

Answer 1

A farinaceous dish refers to dishes made from pasta, noodles, rice, polenta or gnocchi.

Farinaceous commodities are highly nutritious and provide energy and dietary fibre and they include starchy flours, cereals, pulses, starchy vegetables and even parts of trees!

Let's have a look at some farinaceous dishes.


Pasta and Noodles

Before Marco Polo brought the art of noodle making to Italy from China, 700 years ago, Italians made flour into various kinds of dumplings. Italian pasta and all the shapes that we use like spaghetti, fettuccini, were based on the shapes of Chinese noodles.


Basic pasta/noodle dough is made from flour and water or flour and eggs.

Pasta can be cooked after it is made, to be eaten fresh dried and stored for later use.

There are many different pasta shapes that are based on the same basic dough.



Rice

Rice is grains obtained from a cereal plant. It is a very versatile product and is used extensively throughout the world. Rice is one of the most widely eaten foods in the world. It can be served as an accompaniment or as part of a main dish.



Polenta

Polenta is made from ground yellow cornmeal. The grains are graded according to its texture into fine, medium or course and are sold in these grades. Polenta is made by adding water or milk to the cornmeal and simmering to produce a stiff golden porridge like mixture.



Gnocchi

Gnocchi are small dumplings that have been poached in salted water. Gnocchi are made into various shapes, the shape depends on the ingredients they are made from.



Spätzle
Spätzle is another type of dumpling similar to gnocchi, though smaller in size. These dumplings are made from flour, eggs and milk. The mixture is passed through a large holed vegetable strainer.


Couscous

Couscous is the name given to finely milled semolina. Semolina is first made into granulated hard flour prepared from the central part of the wheat grain. Couscous is a staple food of North African countries though it is now being used throughout the world.



Sago and Tapioca
Sago and Tapioca are both starch extracts, sago from various southeast Asian palms and tapioca from the cassava plant. Sago is processed into flour or granulated into small balls called pearl sago. Sago is used to make sweet dishes, including steam pudding. Tapioca is made into flour or whitish small pearl shapes called "pearl tapioca". The flour can be used as a thickener in soups, while the pearl tapioca is used in sweets such as a pudding or egg custard.


Spaghetti Squash
Belonging to the marrow family this squash has a hard yellow skin with fibrous fibres. Once steamed or baked these fibres resemble spaghetti and can be gently separated using a fork. A suitable sauce can then be added.

Answer 2

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Answer 3

They're formed mainly by cereals and vegetables. They are rich in complex carbohydrates (of slow absorption) : starches and starches. Their proteins are of lower biological value al of the animal proteins therefore each vegetable species possesses an aminoacid constraint. They contain vitamins of the group B and iron although this last one themselves absorve partly.

At least, in Mexico that's the meaning of "farinaceos dishes"

I hope I could help you... :)
Have a nice day

Answer 4

Farinaceous

Answer 5

FARINE is the French term for flour. It stands to reason therefore, that floury items can be termed as farinaceous. Many items are covered by this term, but to simplify things we can say that PASTA, some RICE dishes and DUMPLINGS are those we are concerned with
Other definitions are
- Made from, rich in, or consisting of starch.
- Having a mealy or powdery texture.
finely ground, usually sifted, meal of grain grain, in agriculture, term referring to the caryopsis, or dry fruit , of a cereal grass . The term is also applied to the seedlike fruits of buckwheat and of certain
..... Click the link for more information. , such as wheat, rye, corn, rice, or buckwheat. Flour is also made from potatoes, peas, beans, peanuts, etc. Usually it refers to the finely ground and bolted (i.e., sifted through a fine sieve) flour of wheat wheat, cereal plant of the genus Triticum of the family Gramineae ( grass family), a major food and an important commodity on the world grain market.
..... Click the link for more information. , which forms the largest proportion of all flour milled in the United States, Canada, and W Europe. Millet millet, common name for several species of grasses cultivated mainly for cereals in the Eastern Hemisphere and for forage and hay in North America.
..... Click the link for more information. is ground in India, Russia, and China. Rye is much used for bread in N Europe, buckwheat in the Netherlands and Russia, and corn in the United States. Rice may be used for bread in combination with other grains richer in gluten gluten, mixture of proteins present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages.
..... Click the link for more information. . Wheat and rye flour can be used in baking leavened bread, as they contain gluten in sufficient amount to retain the gas formed by the action of yeast. Corn flour, rich in fats and starches, is a favorite for making quick breads. Graham, or whole-wheat, flour contains the whole grain, unbolted. This flour will not keep long, as the germ contains fats and ferments that cause deterioration when exposed to the air. Wheat flour is separated into grades by milling. In the United States, patent flour, freed of the bran and most of the germ, is the highest grade; clear flour is the second grade; and red dog, a low-grade residue, is used mainly for animal feed. The composition of flour depends on the type of wheat and the milling processes; gluten is the chief protein, and starch the principal carbohydrate, although some sucrose, invert sugar, and dextrin may be present. On the market are prepared flours, such as the self-rising, which contains a leavening agent, and numerous cake, pancake, and pastry mixes requiring only the addition of water. Flour improves if stored from six to nine months under conditions permitting the enzyme action that gives better baking qualities. Good flour, rich in gluten, has a creamy color and adhesive quality. Bleaching, which is accomplished by the addition of chemicals to flour to improve its appearance and baking qualities, was begun about 1900. The bleaching of flour has been a controversial issue since its beginning, with charges that it destroys valuable nutrients or is injurious to health; some bleaching agents have been banned (e.g., nitrogen trichloride), but new ones have been introduced. Bleached flours must be so labeled.

Answer 6

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what are farinaceous dishes?
anything you know please share

Answer 7

Please can i get a farinaceous dish for my assignment in class.