Auguste Escoffier School of Culinary Arts

Chef TrackChef Michael Scott

Auguste Escoffier School of Culinary Arts

Introduction• Building the perfect side

component

•Legumes•Grains

Auguste Escoffier School of Culinary Arts

Dried Legumes

a plant that bears seed pods that split when ripe

BeansPeasLentils

Auguste Escoffier School of Culinary Arts

Cooking Legumes• Pick through and wash all legumes.

• Dried beans should be soaked overnight in plenty of water before cooking.

• Different legumes require different cooking times.

• Salt and acids result in tough legumes.

• Rasam: Indian method for reducing and flavoring cooking liquid.

Auguste Escoffier School of Culinary Arts

Legumes• Dried beans

• Kidney beans: Any kidney shaped beans (not white)

• Haricots: White beans

Auguste Escoffier School of Culinary Arts

Legumes • Peas: Varieties of fresh peas

left on the vine to dry.• Yellow or Green (split peas)• Black eyed peas• Pigeon peas• Chick peas

Auguste Escoffier School of Culinary Arts

Legumes • Lentils: Lens-shaped

legumes• Le Puy (French green lentils)• Pink, Brown, Green

• Dal (Dhal): Generic Indian name for dried lentils and dishes made from them

• Other:• Lima beans• Fava beans• Mung beans (usually fresh as

sprouts)

Auguste Escoffier School of Culinary Arts

GrainsThe edible seeds of various members of the

grass family

RiceCorn

WheatOther Grains

Auguste Escoffier School of Culinary Arts

Anatomy of a GrainThe Husk: an inedible fibrous outer layer that is removed during processing

The Endosperm: the starchy mass that forms most of the kernel

The Bran: a tough but edible layer covering the endosperm

The Germ: the tiny embryo that forms the new plant when the seed sprouts

Auguste Escoffier School of Culinary Arts

Grains• Rice

• Short Grain• Arborio, Sushi, Valencia (Paella)

• Long Grain• Basmati, Jasmine

• Brown Rice • (bran layer left on)

• Wild Rice• Not a rice but a seed from a

grass native to North America

Auguste Escoffier School of Culinary Arts

Grains• Corn

• Flour• Cornstarch• Corn meal• Polenta (Grits)• Masa• Hominy

Auguste Escoffier School of Culinary Arts

Grains• Wheat

• Flour• High Gluten• Durum• All purpose• Pastry• Cake

Auguste Escoffier School of Culinary Arts

Grains

• Other Grains:• Farro• Kamut• Buckwheat

(toasted is Kashi)• Oats• Millet• Quinoa• Triticale• Amaranth