GRAINS & LEGUMESPrepare grains and legumes using a variety of recipes and cooking techniques.

You Need:NotebookPen or Pencil

Today:NOTES!Mise en Place for Chili Cookoff

Agenda

Use the following presentation as your notes for grains and legumes. You should focus on the info in blue to add to your notes. Watch the video clips and take the quizzes as you progress through the lesson.

This is an independent activity… you will be responsible for all of this info on the test!

Happy Friday!!!

Legume Review

A legume is a simple, dry fruit contained within a pod. they split down the

side… remember? most well-known are

peas, beans, & peanuts Legumes are most

famous for their protein content. also great sources of

minerals and fiber

What are grains?

Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal,

breakfast cereals, tortillas, and grits are examples of grain products.

Grains are divided into 2 subgroups, Whole Grains and Refined Grains.

contain the entire grain kernel ― the bran, germ, and endosperm whole-wheat flour bulgur (cracked

wheat) oatmeal whole cornmeal brown rice

have been milled process that removes

the bran and germ gives a finer texture

and improves shelf life also removes dietary

fiber, iron, and many B vitamins

white flour white bread white rice

Whole Grains Refined Grains

Pasta

Pasta is simple… it’s water and wheat Durham wheat (semolina) to be exact

Lot of shapes Flat pastas are best with thin sauces Other shapes have nooks and crannies to

catch chunkier sauces.

Pasta Shapes

Cooking Pasta

Use a large pot & plenty of water Too little water = sticky

pasta Bring water to a rapid

boil Add salt… lots of salt Add the pasta all at once

and return to a boil Cook until al dente

“To the tooth” Drain immediately

Do not rinse

Oats

Oats

Oats are grains from a cereal plant and once harvested, go through a milling process.

Types of Oats

Steel Cut Oats Whole oats that been cut into two or three pieces by steel cutters to produce

rough, coarse oatmeal. Uses: oatcakes and traditional oatmeal

Jumbo Oats/Rolled Oats/Old-fashioned Oats Whole oats that have been softened with steam and then flattened between rollers

to produce flakes. Uses: oatmeal, granola, cookies

Quick Oats/Instant Oats Steel cut oats that have been softened with steam and then rolled to produce

flakes. Smaller than rolled oats, so cook quicker and make a finer, smoother porridge.

Uses: tend to be used for the single-serve sachet products found in supermarkets Oatmeal

Made by using grooved rolls to break up the oats to produce different grades of oatmeal, from coarse oatmeal (steel cut/pinhead oats), to medium or fine oatmeal.

Uses: biscuits, oatcakes, scones and crumble toppings Oat flour

Finer than oatmeal, this is made by grinding and sieving oats. Uses: bread or cakes

Rice

Rice is the starchy seed of plants grown in flooded fields in warm climates. A common way to categorize rice is by

grain length. Each type has a different purpose.

Long Grain Most used rice in US When cooked, grains are fluffy and stay

separate Hardens when it cools, so not

recommended for puddings and cold salads Often used as a side dish

Basmati rice has a fine textureand fragrant, nutlike aroma andflavor

Medium Grain Grains are plump, tender and moist

Stick together, but not as much as short grain Can be used for puddings and cold salads

Short Grain Grains are almost round Highest starch content When cooked, grains are

moist and stick together Used for creamy dishes

Asian cuisine uses short-grain rice because it’s easy to eat with chopsticks

Arborio rice is an Italian rice used to make risotto

Rice also varies in the way it is processed Enriched, or

white, rice is a favorite The bran and

germ are removed, leaving only the endosperm

Brown Rice is the only whole-grain form of rice with only the hull removed.

Brown rice takes longer to cook and has a nutlike flavor and chewy texture.

Wild rice isn’t actually rice, it’s the seed of a water grass.

Quinoa

Quinoa is technically not a grain… it’s a seed. Used in virtually the same as other grains.

Native to Bolivia and is a relative of Swiss chard, spinach and beets—bet you didn’t know that. 3 varieties:

white or gold (most common) red black

One cup contains 8g of protein & 5g of fiber Quinoa is a complete protein

provides all nine essential amino acids Can be used in sweet or savory dishes.

Cooking Quinoa

1. Measure quinoa and liquid.

2. Add liquid and bring to a boil.

3. Lower heat and simmer for about 15 minutes.

4. Turn off heat and let sit 5 minutes.

1. You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.

5. Fluff with a fork and eat!