Cereals, Risottos and Pasta

The success of this type of cooking depends largely upon giving the cereal, which is normally rather tasteless, a pleasant texture and a full, appetizing flavour when cooked. The dishes can be used for economical meals and are most useful for providing filling meals cheaply, where these are required. They are also easily varied in flavour and can provide a wide range of dishes from the same basic method.

Dishes containing starchy substances should be made fresh as required and not kept hot or reheated where it can be avoided, as this spoils the flavour and the texture; and they are easily contaminated by bacteria if left uncovered.