Day 25: Grains, Rice Methods, Quinoa, Holding Standards
Unit: Unit 4: Grains, Pasta, and Vegetable Mastery
Class length: 4 to 6 hours | Student Name: ____________________ | Date: ____________
Learning Targets
· Demonstrate professional kitchen communication and safe movement.
· Execute today's core technique to the Sow Project standard.
· Maintain a clean, organized station (set, service, reset, close).
· Explain the why behind the method: safety, quality, and consistency.
Key Terms
mise en place, sanitize, FIFO, call-backs, yield, seasoning, absorption, pilaf, al dente, starch, holding
Materials / Equipment
· Chef coat/apron/hat
· Black non-slip shoes
· Notebook + pen
· Sanitizer bucket + test strips
· Cutting board + towels
Daily Knowledge Check (Test)
Total points: 20. Time: 15 to 25 minutes. No phones.
1. Risotto texture should be:
· A) Dry and clumpy
· B) Creamy and fluid (all'onda)
· C) Crunchy
· D) Soupy always
2. Rice pilaf is typically:
· A) Boiled then drained
· B) Sauteed then cooked with measured liquid
· C) Deep fried
· D) Microwaved
3. Holding grains safely means:
· A) Leaving at room temp
· B) Hot holding above safe temp or chilling quickly
· C) Never labeling
· D) Covering hot tightly
4. A key risotto technique is:
· A) Never stir
· B) Add hot stock gradually and stir
· C) Add cold stock all at once
· D) Cook on high
5. Define "al dente".
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6. List 2 common grain mistakes and how to avoid them.
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7. Risotto is undercooked at pickup. What's the fastest correct fix?
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8. You must scale rice from 10 portions to 25 portions. What information do you need to do this correctly?
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9. Why do chefs toast rice (or grains) before cooking in some methods?
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Practical Skills Checklist
Instructor initials each item when the standard is met.
Skill
Met (Y/N)
Notes / Coaching
Arrives in full uniform; notebook and pen present
Sets sanitizer bucket correctly; verifies with test strip
Station set: towels, boards, labels, trash, tools organized
Uses correct kitchen calls (behind, hot, sharp, corner) and responds to call-backs
Clean-as-you-go: wipes, resets, and closes station to standard
Executes correct doneness (taste test) and texture standard
Manages holding or pickup method without quality loss
Uses proper portion control and plating standard
Handouts & Worksheets
Grains Cheat Sheet
· Measure consistently; use correct liquid ratios
· Taste for doneness; avoid overcooking
· Hold safely: hot hold or cool quickly
· Risotto: add hot stock gradually; finish with fat/cheese off heat
Station Setup and Close Checklist
· Set: sanitizer bucket (correct ppm verified), towels folded, boards stable, labels and tape ready
· Tools: knives sharp/honed, spoons, tongs, spatulas, thermometer, timers as needed
· Product: dated and labeled, stored correctly, backups marked and reachable
· Service: call-backs used, clean-as-you-go, trash managed, towels swapped when dirty
· Close: wipe/sanitize, sweep/mop, equipment off, wrap/label/cool, trash out, final chef check
Mise en Place Planner
Task
Who
Start/Finish Time
Notes/Pars
