FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
FARCINACEOUS, FARINEUX
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is containing flour or with a high starch content. Cereals, pulses and potatoes are usually referred to as farinaceous foods.
The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.
are composed of flour of different kinds, and constituite a subdivision of starchy foods. The different starchy foods are derived from a variety o plant structures, including roots, tubers, bulbs, stems, pith, seeds, flowers, fleshy fruits, etc.
