![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/unnamed-8-169x300.jpg)
Our focus today is grain, the white one is Arborio rice and the dark one is medium grain rice
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/unnamed-5-225x300.jpg)
We used rice pilaf method to cook the medium grain rice
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/unnamed-13-225x300.jpg)
For the Arborio Rice we used Risotto method, the product is creamy and tasty.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/unnamed-10-169x300.jpg)
Pasta is made with Semolina Flour, this is Prof. Zimmerman’d demo of pasta making.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/unnamed-7-225x300.jpg)
Student cooking Arborio rice using the Risotto method.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/unnamed-6-225x300.jpg)
Prof. Zimmerman demos how to make pasta using the pasta maker.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/unnamed-4-225x300.jpg)
Prof. Zimmerman making Fettucine Alfredo
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/unnamed-2-225x300.jpg)
Student using a saute pan to saute Polenta
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/unnamed-3-225x300.jpg)
Fettucine Alfredo made by students.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/unnamed-225x300.jpg)
Finished product
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/unnamed-12-225x300.jpg)
We made the polenta, put it in a 1/8 sheet pan to rest, cut it and then we sauté it.