New Chapter 31 Legumes, Nuts, & Seeds - Miss...
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Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds Chapter 31 Legumes, Nuts, & Seeds 1 Legumes, nuts, and seeds offer valuable nutrients, have satisfying flavor, are easy to prepare, and have many uses.
Transcript of New Chapter 31 Legumes, Nuts, & Seeds - Miss...
Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds
Chapter 31 Legumes, Nuts, & Seeds
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Legumes, nuts, and seeds offer valuable nutrients, have satisfying flavor, are easy to prepare, and have many uses.
Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds
Chapter 31 Legumes, Nuts, & Seeds
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Recognizing Legumes
• Legume – plant with seed pods that split along
both sides when ripe
• Legumes are sold fresh or dried.
• Beans
• Lentils
• Peas
Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds
Chapter 31 Legumes, Nuts, & Seeds
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Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds
Chapter 31 Legumes, Nuts, & Seeds
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Recognizing Legumes
• Dry legumes – seed or seed pod from a mature
plant that has been left in the field to dry
• Richer in nutrients than fresh legumes
• Form complete protein when mixed with grains
Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds
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Recognizing Legumes
• Legumes are inexpensive and come in a variety
of types and colors.
• Page 487-488
Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds
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Recognizing Legumes
• Some ethnic cuisines
rely on certain types
of beans as their
staple foods.
• Dry legumes should
be firm and clean,
and uniform in color
and size.
Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds
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Preparing and Cooking Legumes
• Dried legumes should not be washed until right
before cooking, or sprouting could result.
• Presoaking beans cooks them faster.
• Once soaked, beans may be simmered.
• Available in cooked, canned, frozen, and
dehydrated.
Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds
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Preparing and Cooking Legumes
• Cooked legumes can be served whole, mashed,
or pureed.
• Tofu is made from soybeans and has a creamy
texture and a mild flavor.
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Preparing and Cooking Legumes
Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds
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Recognizing Nuts
• Nut – edible kernel surrounded by a hard shell
• Nuts are a good source of:
• protein.
• fiber.
• some vitamins and minerals.
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Recognizing Nuts
• Nut kernels come within a hard shell.
• Nuts are available in different forms:
• shelled.
• blanched.
• roasted.
• ground into paste.
• Nuts may be used in a variety of dishes, baked
goods, garnishes, or as snacks.
Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds
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Recognizing Seeds
• Seed – edible dried kernel of certain plants
• Seeds are:
• high in fat.
• nutrient-rich.
• Store seeds promptly
in airtight containers.
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Recognizing Seeds
• Add seeds to:
• soups.
• breads.
• salads.
• sauces.
