Post on 16-Dec-2015
Grains (& Cereals)Grains (& Cereals)(and Nuts and Seeds)(and Nuts and Seeds)
VRQ2 TheoryVRQ2 TheoryUnit 712Unit 712UPK 712UPK 712
What is a Grain?What is a Grain? A Grain is, by definition, the seed of grass A Grain is, by definition, the seed of grass
type plantstype plants They are the means for the plant to reproduce They are the means for the plant to reproduce
it selfit self The grain meets all the requirements to be a The grain meets all the requirements to be a
seed; an embryonic part, food supply and seed; an embryonic part, food supply and protective outer covering.protective outer covering.
They can be placed into 3 groups; Legumes, They can be placed into 3 groups; Legumes, Nuts and GrainsNuts and Grains
The importance of GrainsThe importance of Grains
Grains were probably one of the first food Grains were probably one of the first food crops to be cultivated by mancrops to be cultivated by man
They are hardy and can survive in dry They are hardy and can survive in dry conditions (except Rice)conditions (except Rice)
They do not contain any defensive chemicalsThey do not contain any defensive chemicals Their method of survival is by overwhelming Their method of survival is by overwhelming
numbers of seeds that they generatenumbers of seeds that they generate
Barley, Wheat, Oats and Rye are the main Barley, Wheat, Oats and Rye are the main grain crops in Europegrain crops in Europe
Rice is the main Grain crop in AsiaRice is the main Grain crop in Asia Corn (or Maize) is the main Grain Crop in the Corn (or Maize) is the main Grain Crop in the
AmericasAmericas Sorghum and Millet the main Grains in AfricaSorghum and Millet the main Grains in Africa
Structure of RiceStructure of Rice
Types of RiceTypes of Rice
Basmati Rice
Valencia/Paella Rice
Wild Rice
Carnaroli
Carmargue Red
Bomba
Calasparra
Nutrition of GrainsNutrition of Grains Grains are a good source of Grains are a good source of
B vitamins which are found B vitamins which are found in the Bran, which is usually in the Bran, which is usually removedremoved
They are rich in Starch (the They are rich in Starch (the main nutritional part) which main nutritional part) which are a good source of steady are a good source of steady energyenergy
High in Soluble and High in Soluble and Insoluble fibreInsoluble fibre
Can help lower blood Can help lower blood cholesterol and moderate cholesterol and moderate blood sugar levelsblood sugar levels
Problems with GrainsProblems with Grains Grains are a common cause of allergic reactionsGrains are a common cause of allergic reactions This is the body’s overreaction to a component of This is the body’s overreaction to a component of
food; the body thinks that the food component is a food; the body thinks that the food component is a bacterium or virus and so attacks itbacterium or virus and so attacks it
This reaction is mainly due to proteins, such as This reaction is mainly due to proteins, such as Gluten, found in Wheat, Barley, Rye and maybe Oats Gluten, found in Wheat, Barley, Rye and maybe Oats (Celiac/Coeliac)(Celiac/Coeliac)
Rice, Corn, Buckwheat, Millet, Quinoa, Sorghum do Rice, Corn, Buckwheat, Millet, Quinoa, Sorghum do not contain Gluten, so are safe for Coeliac’snot contain Gluten, so are safe for Coeliac’s
Grain Cookery - RiceGrain Cookery - Rice All grains contain 2 types of starch, Amylose All grains contain 2 types of starch, Amylose
and Amylopectinand Amylopectin Amylose is a straight chain composed of Amylose is a straight chain composed of
glucose (~1000) molecules with few branchesglucose (~1000) molecules with few branches Amylopectin is a large branched molecule Amylopectin is a large branched molecule
composed of 5000-20,000 glucose moleculescomposed of 5000-20,000 glucose molecules Because Amylose is compact, the cooked Because Amylose is compact, the cooked
result is firmresult is firm Amylopectin cannot order themselves like Amylopectin cannot order themselves like
Amylose, so the cooked result is “sticky”Amylose, so the cooked result is “sticky”
When you cook rice, you add water and bring to the When you cook rice, you add water and bring to the boil, this causes the starches to absorb water and boil, this causes the starches to absorb water and begin to separate out, giving the appearance of begin to separate out, giving the appearance of getting “plumper”getting “plumper”
Steaming rice takes longer, as the rice need to be Steaming rice takes longer, as the rice need to be soaked first, generally used as a regen method.soaked first, generally used as a regen method.
This is called Gelation or Gelatinisation, it has This is called Gelation or Gelatinisation, it has nothing to do with gelatin, but is referring to the nothing to do with gelatin, but is referring to the formation of a Gelformation of a Gel
The rices that have high Amylose content require The rices that have high Amylose content require more water and heat to separate, than the rice's that more water and heat to separate, than the rice's that have a high Amylopectin contenthave a high Amylopectin content
Risotto-ItalyRisotto-Italy Made using Short Grain Made using Short Grain
Rice (high in Rice (high in Amylopectin)Amylopectin)
Ratio of Stock to Rice is Ratio of Stock to Rice is 3:13:1
Need to stir constantly Need to stir constantly to prevent sticking and to prevent sticking and to create the creamy to create the creamy consistencyconsistency
As the rice absorbs the As the rice absorbs the water, it concentrates water, it concentrates the other flavoursthe other flavours
Pilaff/Pilau – IndiaPilaff/Pilau – India Made using Long Grain Made using Long Grain
Rice (high in Amylose)Rice (high in Amylose) Ratio of Stock to Rice is Ratio of Stock to Rice is
2:12:1 Need to cook covered in Need to cook covered in
oven or on stove top, to oven or on stove top, to maintain moisturemaintain moisture
Need to be precise in Need to be precise in quantity of Stock used quantity of Stock used or rice will become too or rice will become too softsoft
Stir FryingStir Frying Pre cooked long grain Pre cooked long grain
rice is best, cool rice is best, cool overnight.overnight.
Allows the rice time to Allows the rice time to harden up, prevents harden up, prevents stickingsticking
Egg in first, then other Egg in first, then other veg/meat/spicesveg/meat/spices
Finish with Finish with pepper/sesame oilpepper/sesame oil
Grain Cookery - BuckwheatGrain Cookery - Buckwheat Buckwheat is a Buckwheat is a
Pseudocereal, in that it Pseudocereal, in that it is not related to wheatis not related to wheat
The seed is ground The seed is ground down after hulling into down after hulling into the characteristic the characteristic Brown/Grey FlourBrown/Grey Flour
Main producer is Russia Main producer is Russia used like wheatflour, used like wheatflour, most famously for most famously for BlinisBlinis
Structure of WheatStructure of Wheat
Grain Cookery - SemolinaGrain Cookery - Semolina Semolina is derived Semolina is derived
from Wheat Flour from Wheat Flour productionproduction
After the bran and germ After the bran and germ has been removed, and has been removed, and the grains milled, they the grains milled, they are sifted to retain are sifted to retain particles of the particles of the appropriate size for appropriate size for semolinasemolina
This is also the first This is also the first stage for Cous Cousstage for Cous Cous
Semolina
Semolina Gnocchi
Semolina Cake
Grain Cookery – Cous CousGrain Cookery – Cous Cous Cous Cous is Semolina Cous Cous is Semolina
that has been moistened that has been moistened and rolled into wheat and rolled into wheat FlourFlour
Middle Eastern and Middle Eastern and North African in OriginNorth African in Origin
Raw Cous Cous is Raw Cous Cous is Soaked then SteamedSoaked then Steamed
Precooked Cous Cous Precooked Cous Cous needs only to be needs only to be rehydrated in boiling rehydrated in boiling stockstock
Cous Cous Salad
Lamb Tagine
Stuffed Pepper
Structure of CornStructure of Corn
Grain Cookery - CornGrain Cookery - Corn Most common in Most common in
Europe is Polenta, dried Europe is Polenta, dried corn that is ground to a corn that is ground to a coarse flourcoarse flour
In the Americas, it is In the Americas, it is eaten young as a eaten young as a vegetable or treated vegetable or treated with an alkaline solution with an alkaline solution to remove its hull, wet to remove its hull, wet ground and made into ground and made into tortillas.tortillas.
Polenta/Cornmeal
Polenta
Corn Tortillas
NutsNuts
Peanut/AlmondPeanut/Almond
Macadamia NutMacadamia Nut
SesameSesame
LentilsLentils
ChickpeasChickpeas
Questions ????