Commercial Cooking 10, 20, 30

(a)	Research the varieties of rice, including long grain white, parboiled, basmati, jasmine and instant, and their use in various dishes.
(b)	Discuss the storage and handling of rice.
(c)	Explain reasons for rinsing rice before cooking.
(d)	Examine cooked long grain white, parboiled, brown, basmati and jasmine rice for texture and flavour.
(e)	Discuss the appropriate uses of rice varieties (e.g., long grain white and parboiled rice for rice pilaf) for rice dishes.
(f)	Identify the appropriate cooking methods for rice including simmering and pilaf.
(g)	Distinguish between the ratio of rice to liquid for various types of rice using the simmering method.
(h)	Apply the appropriate cooking method for cooking rice, including: simmering method for cooking varieties of long grain white rice and parboiled long grain white rice; pilaf method for cooking rice; and, pasta method for cooking large quantities of rice.
(i)	Consult resources such as cookbooks, recipes and menus for rice-based dishes such as sushi, jambalaya, paella, jollof, fried rice and risotto.
(j)	Select and prepare a rice dish, considering budget, time, accessible ingredients and dietary preferences (e.g., cultural, medical and personal).
(k)	Practise food safety standards when preparing, cooking, serving and storing rice.