Rice, Potatoes, Pasta (Junior Cert Home Economics): Revision Notes

Potatoes, Pasta and Rice

Potatoes

• Potatoes are a staple food in Ireland, with 125 kg bought per household each year.
• New potatoes: Harvested in summer, thin-skinned, can be eaten without peeling.
• Old/Main crop potatoes: Harvested in autumn, thicker skins, usually peeled for eating.

Pasta

• Dried pasta: Made from wheat flour mixed with water or egg, then rolled, shaped, dried, and packaged.
  • Can be stored for up to a year.
• Fresh pasta: Must be refrigerated and used within a week.
  • Some people make fresh pasta at home.

Rice

• Short-grain rice:

• Short, fat grain.

• Soft and sticky when cooked.

• Used for rice pudding or sushi

  

• Medium-grain rice:

• Narrower than short-grain.

• Soft and sticky when cooked.

• Used for salads and risotto.

  

• Long-grain rice:

• Long, thin grain.

• Light, fluffy texture when cooked.

• Examples: Basmati.

• Used for savoury dishes like curry.

  

• Brown rice:

• Some of the bran remains.

• Takes longer to cook, high in fibre.

• Used for savoury dishes.