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    The Right Ingredients For Your Career: Bachelor'S and Associate Degree Programs

    Uploaded by

    Shane Brown
    The document lists 12 different types of rice and their names. It also provides information about culinary degree programs from The Culinary Institute of America.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    The Right Ingredients For Your Career: Bachelor'S and Associate Degree Programs

    Uploaded by

    Shane Brown
    36 views1 page
    The document lists 12 different types of rice and their names. It also provides information about culinary degree programs from The Culinary Institute of America.

    Original Description:

    food id

    Original Title

    FoodID Rice

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    © © All Rights Reserved

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    The document lists 12 different types of rice and their names. It also provides information about culinary degree programs from The Culinary Institute of America.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    36 views1 page

    The Right Ingredients For Your Career: Bachelor'S and Associate Degree Programs

    Uploaded by

    Shane Brown
    The document lists 12 different types of rice and their names. It also provides information about culinary degree programs from The Culinary Institute of America.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    RICE

    FOOD ID FROM THE CIA 1 2 3

    4 5 6

    7 8 9

    10 11 12

    1. Parboiled rice 6. Bhutanese red rice 11. Popcorn rice


    2. Rice flour 7. Long-grain rice 12. Basmati rice
    3. Cream of rice 8. Long-grain brown rice
    4. Carnaroli rice 9. Wild rice
    5. Spanish rice 10. Jasmine rice

    THE RIGHT INGREDIENTS FOR YOUR CAREER:


    BACHELORS AND ASSOCIATE DEGREE PROGRAMS
    The Culinary Institute of America | Hyde Park, NY | 1-800-CULINARY (285-4627) | www.ciachef.edu

    Intellectual property of The Culinary Institute of America Adapted from the pages of The Professional Chef Courtesy of the Admissions Department
    Items can be reproduced for classroom purposes only and cannot be altered for individual use.

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