Grains & legumes

Auguste Escoffier School of Culinary Arts

Chef TrackChef Michael Scott


Introduction• Building the perfect side

component

•Legumes•Grains


Dried Legumes

a plant that bears seed pods that split when ripe

BeansPeasLentils


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.


Legumes• Dried beans

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

• Haricots: White beans


Legumes • Peas: Varieties of fresh peas

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


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)


GrainsThe edible seeds of various members of the

grass family

RiceCorn

WheatOther Grains


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


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


Grains• Corn

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


Grains• Wheat

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


Grains

• Other Grains:• Farro• Kamut• Buckwheat

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

Grains & legumes

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