Rice and other grains

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RICE AND OTHER RICE AND OTHER GRAINS GRAINS

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Powerpoint presentation of "Rice and Other Grains" in Principles of food production (. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi

Transcript of Rice and other grains

Page 1: Rice and other grains

RICE AND OTHER RICE AND OTHER GRAINSGRAINS

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TYPES & CHARACTERISTICSTYPES & CHARACTERISTICS

REGULAR MILLED WHITE RICEREGULAR MILLED WHITE RICE PARBOILED RICE or CONVERTED RICEPARBOILED RICE or CONVERTED RICE INSTANT RICEINSTANT RICE BROWN RICE BROWN RICE SPECIALTY RICESPECIALTY RICE

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RICE GRAINSRICE GRAINS

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REGULAR MILLED WHITE RICEREGULAR MILLED WHITE RICE

Rice has been milled to Rice has been milled to remove the outer bran remove the outer bran coating. This process coating. This process removes some vitamins removes some vitamins and minerals, but it and minerals, but it produces a white lighter-produces a white lighter-texture.texture.

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REGULAR MILLED WHITE RICEREGULAR MILLED WHITE RICE

Short grain and medium grain rice- have small, round kernels that become sticky when cooked. This is good for rice pudding, rice mold. Short grain is used for regular boiled rice for making sushi.Long grain rice- has long slender grains, has a fluffy texture when cooked. Suitable for pilaf or rice salad.

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TYPES & CHARACTERISTICSTYPES & CHARACTERISTICS

BROWN RICEBROWN RICE - - is the least is the least processed form of rice. It has processed form of rice. It has the outer hull removed, but the outer hull removed, but still retains the bran layers still retains the bran layers that give it that that give it that characteristic tan color and characteristic tan color and nut-like flavor. The outer nut-like flavor. The outer layer of the bran gives this layer of the bran gives this rice a chewier texture than rice a chewier texture than white rice. white rice.

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TYPES & CHARACTERISTICSTYPES & CHARACTERISTICS Enriched rice-Enriched rice- has received a coating of has received a coating of

vitamins to compensate for some of the nutrients vitamins to compensate for some of the nutrients lost in milling.lost in milling.

PARBOILED RICEPARBOILED RICE - - rough rice which has been rough rice which has been subjected to a steam or hot water treatment, subjected to a steam or hot water treatment, dried, prior to milling; This procedure results in dried, prior to milling; This procedure results in higher vitamins and mineral content, gelatinizes higher vitamins and mineral content, gelatinizes the starch in the grain, and results in firmer more the starch in the grain, and results in firmer more separate grains. It also takes a few minutes separate grains. It also takes a few minutes longer to cook.longer to cook.

INSTANT RICEINSTANT RICE – – this rice has been pre cooked this rice has been pre cooked and dried so that it can be prepared quickly. It and dried so that it can be prepared quickly. It does not hold well after cooking and the grains does not hold well after cooking and the grains quickly lose their shape and become mushy.quickly lose their shape and become mushy.

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TYPES & TYPES & CHARACTERISTICSCHARACTERISTICS

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SPECIALTY RICESPECIALTY RICE Arborio riceArborio rice – – is one of several Italian is one of several Italian

varieties of a type of short-grain rice that varieties of a type of short-grain rice that essential for making the highest quality essential for making the highest quality risotto.risotto.

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SPECIALTY RICESPECIALTY RICE Basmati riceBasmati rice – – is an is an

extra long rice with extra long rice with aromatic flavor which aromatic flavor which develops during storage. develops during storage. Widely used in India and Widely used in India and surrounding countries. It surrounding countries. It has unique nutty flavor. has unique nutty flavor. Use for pilaf and rice Use for pilaf and rice salad.salad.

Jasmine riceJasmine rice – – is a long is a long grain white rice and soft grain white rice and soft delicately aromatic from delicately aromatic from Thailand and other parts Thailand and other parts of Asia. Good for pilaf of Asia. Good for pilaf and rice salad.and rice salad.

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SPECIALTY RICESPECIALTY RICE

Glutinous riceGlutinous rice – – is a sweet tasting is a sweet tasting short grain rice short grain rice that becomes that becomes sticky when sticky when cooked. Widely cooked. Widely used in Asia for used in Asia for desserts and desserts and sweets.sweets.

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SPECIALTY RICESPECIALTY RICE Wehani riceWehani rice - - A short-grain A short-grain

red rice grown at 8,000 feet red rice grown at 8,000 feet in the Himalayan Kingdom in the Himalayan Kingdom of Bhutan, It is irrigated of Bhutan, It is irrigated with a 1,000-year-old glacier with a 1,000-year-old glacier rich in trace minerals, that rich in trace minerals, that provides a nutty/earthy provides a nutty/earthy flavor. It has a beautiful red flavor. It has a beautiful red russet color when russet color when harvested, that turns pinker harvested, that turns pinker when cooked; the cooked when cooked; the cooked texture is soft. A long-grain texture is soft. A long-grain red rice is also grown. red rice is also grown.

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HANDLING AND STORAGEHANDLING AND STORAGEWashingWashing – regular milled rice should be rinsed in – regular milled rice should be rinsed in cold water before boiling or steaming. This removes cold water before boiling or steaming. This removes extra starch that makes rice sticky.extra starch that makes rice sticky.Do not buy low grade rice, which tends to be dirty or Do not buy low grade rice, which tends to be dirty or rice that has been coated with talc.rice that has been coated with talc.Rice cooked by the pilaf method does not need to be Rice cooked by the pilaf method does not need to be washed (unless it is dirty), because the fat coating washed (unless it is dirty), because the fat coating each kernel helps keep the grains separate and each kernel helps keep the grains separate and reduces stickiness.reduces stickiness.Converted rice or instant rice do not need to be Converted rice or instant rice do not need to be washed.washed.StoringStoring – – keep raw rice at room temperature in a dry keep raw rice at room temperature in a dry place and in tightly sealed container to keep out place and in tightly sealed container to keep out moisture and insects. White rice will keep for many moisture and insects. White rice will keep for many months, brown rice is somewhat more perishable.months, brown rice is somewhat more perishable.

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OTHER GRAINSOTHER GRAINS

Wild RiceWild Rice BarleyBarley WheatWheat RyeRye OatmealOatmeal CornCorn

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SPECIALTY RICESPECIALTY RICE

Wild riceWild rice – not – not technically a rice, technically a rice, but an aquatic but an aquatic grass. Because of grass. Because of its unique nutty its unique nutty flavor, its scarcity flavor, its scarcity and its high price, and its high price, it is considered a it is considered a luxury food.luxury food.

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BARLEYBARLEY

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BARLEYBARLEY BarleyBarley – – part of a grass part of a grass

family, one of the most family, one of the most popular cereal crops. Because popular cereal crops. Because barley is a whole-grain food, barley is a whole-grain food, consumption provides several consumption provides several health benefits. It is high in health benefits. It is high in soluble fibersoluble fiber and can reduce and can reduce blood cholesterol and blood blood cholesterol and blood glucose levels. Barley is also glucose levels. Barley is also low in fat. Used to make low in fat. Used to make beer, whisky and barley beer, whisky and barley water.water.

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BARLEYBARLEY Pearl barleyPearl barley - -

hulled and hulled and polished barley polished barley grains mostly grains mostly added to soups, added to soups, casseroles, and casseroles, and also used as a also used as a salad, Or as a salad, Or as a starch such as starch such as risoni.risoni.

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BARLEYBARLEY Barley flakesBarley flakes - also - also

known as rolled known as rolled barley. Use as a barley. Use as a cereal, in baked goods cereal, in baked goods or as a thickener in or as a thickener in soups and stews.soups and stews.Barley flourBarley flour – – finely finely ground, hulled with ground, hulled with low gluten. Mix with low gluten. Mix with other gluten flours for other gluten flours for baking. Also used as a baking. Also used as a thickener.thickener.

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WHEATWHEAT

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WHEATWHEAT

Wheat – cultivated grass, wheat grain, is a staple food used to make flour for leavened, flat and steamed bread, cookies, cakes, pasta, juice, noodles and couscous, and for fermentation to make beer, alcohol, vodka or biofuel.Whole wheat – also known as wheat berries. Maybe cooked to use in salads; do not add salt while cooking. They are generally cook by boiling, simmering, but cooking time can be several hours. To reduce cooking time, soaking overnight will reduce cooking time to about 1 hour.

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Cracked wheatCracked wheat - - wheat wheat product made from whole product made from whole raw wheat kernels which are raw wheat kernels which are crushed or cut into smaller crushed or cut into smaller pieces. There are a large pieces. There are a large number of uses for cracked number of uses for cracked wheat, and the food makes wheat, and the food makes a popular dietary a popular dietary supplement in many supplement in many cultures.cultures.Bulgur Bulgur – – wheat grains that wheat grains that has been partially cooked, has been partially cooked, before cracking, then dried. before cracking, then dried. Popular in middle Eastern Popular in middle Eastern cuisine, especially cuisine, especially vegetarian dishes such as vegetarian dishes such as tabbouleh.tabbouleh.

WHEATWHEAT

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WHEATWHEAT SpelSpeltt – grain under the – grain under the

wheat family. Harder in outer wheat family. Harder in outer shell than wheat, Spelt has a shell than wheat, Spelt has a delicious and characteristic delicious and characteristic nutty taste that is unlike the nutty taste that is unlike the more mild flavor of wheat.more mild flavor of wheat.

KashaKasha – a roasted – a roasted buckwheat. Popular in Russia, buckwheat. Popular in Russia, it is nutty with a slightly it is nutty with a slightly grassy flavor and chewy grassy flavor and chewy texture.texture.

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CouscousCouscous – it is made from – it is made from wheat and is sort of a wheat and is sort of a granular pasta. It Is cooked granular pasta. It Is cooked by soaking and then by soaking and then steaming, using a fairly time steaming, using a fairly time consuming process.consuming process.

Instant CouscousInstant Couscous – is – is prepared simply by add the prepared simply by add the dry product to hot or boiling dry product to hot or boiling water or stocks and letting it water or stocks and letting it stand for 5 minutes.stand for 5 minutes.

widely used in middle widely used in middle eastern countries, and very eastern countries, and very popular in Algeria, Morroco, popular in Algeria, Morroco, and Tunisia.and Tunisia.

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MilletMillet - is a collective term for - is a collective term for a variety of grasses that a variety of grasses that produce small, rounded seeds produce small, rounded seeds that are harvested for food. that are harvested for food. These grasses are also called These grasses are also called the millets, and there are five the millets, and there are five varieties in commercial varieties in commercial production: browntop, foxtail, production: browntop, foxtail, pearl, proso, and barnyard. pearl, proso, and barnyard. Millet originated in Africa, Millet originated in Africa, where it still forms a crucial where it still forms a crucial staple today. Widely used as staple today. Widely used as bridseed. It has a nutty polenta bridseed. It has a nutty polenta like flavour and when toasted, like flavour and when toasted, the fragrance of roasted corn.the fragrance of roasted corn.

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QuinoaQuinoa - is a protein - is a protein rich ancient grain rich ancient grain which originates from which originates from the andes. It is being the andes. It is being hailed as the super hailed as the super grain of the future. grain of the future. Rinse before cooking to Rinse before cooking to remove the bitter flavor remove the bitter flavor and cook as you would and cook as you would to rice.to rice.

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SemolinaSemolina – ground endosperm of hard – ground endosperm of hard durum wheat, the wheat of choice to make durum wheat, the wheat of choice to make pasta. Also used to make indian dosas. pasta. Also used to make indian dosas. Good for baking, desserts and pasta.Good for baking, desserts and pasta.

WHEATWHEAT

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WHEATWHEAT

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AmaranthAmaranth -is an herbal plant. -is an herbal plant. Amaranth grain has high fiber, Amaranth grain has high fiber, calcium, and iron content. It has calcium, and iron content. It has a relatively high concentration a relatively high concentration of other vitamins as well, of other vitamins as well, including magnesium, including magnesium, phosphorus, copper, and phosphorus, copper, and manganese, and a nearly manganese, and a nearly complete set of amino acids, complete set of amino acids, which you won’t find in many which you won’t find in many other grains. The leaves of other grains. The leaves of amaranth are a good source of amaranth are a good source of nutrition as well, with high nutrition as well, with high concentrations of vitamins A, concentrations of vitamins A, B6, and C; riboflavin; and folate. B6, and C; riboflavin; and folate. Minerals found in amaranth Minerals found in amaranth greens include calcium, iron, greens include calcium, iron, magnesium, phosphorous, magnesium, phosphorous, potassium, zinc, copper, and potassium, zinc, copper, and manganese.manganese.

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OATSOATS

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OATSOATSOats – cereal plants from a grass family. the untreated, hulled oats, with a minimal amount of outer chaff or hull removed. Very nutritious, soaking overnight shortens the cooking time.Rolled oats – steamed and flattened oats. Use in biscuit, muesli, bread and meatloaves.

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RYERYE

RyeRye – is a cereal – is a cereal grass cultivated for grass cultivated for its grains, widely its grains, widely used to make breads. used to make breads. Containing less Containing less gluten than wheat, it gluten than wheat, it makes a robust loaf makes a robust loaf which takes longer to which takes longer to digest. Also used to digest. Also used to make pumpernickel make pumpernickel and crisp bread.and crisp bread.

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RYERYE

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CORNCORN

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CORNCORN

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CORNCORNPolenta – is a grainy flour made from yellow or white corn.Cornmeal – also known as maize meal. Coarser than polenta, may be reconstituted with water and made into porridge.

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CORNCORN

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Blue cornmealBlue cornmeal - is made from ground whole - is made from ground whole blue corn. Blue Corn (also called Hopi Corn), has a blue corn. Blue Corn (also called Hopi Corn), has a sweet, intense flavor and a hearty, fine texture. sweet, intense flavor and a hearty, fine texture. Blue Cornmeal is made from ground Whole Blue Blue Cornmeal is made from ground Whole Blue Corn. Corn. Use it as an ingredient in corn bread, tortillas and Use it as an ingredient in corn bread, tortillas and porridge. It works also blended with other porridge. It works also blended with other cornmeals or flours for baking. Blue corn contains cornmeals or flours for baking. Blue corn contains twenty percent more protein than white or yellow twenty percent more protein than white or yellow corn. corn.

    Yellow Cornmeal Yellow Cornmeal –– made from yellow corn made from yellow corn kernels. Used for corn bread, tacos and other kernels. Used for corn bread, tacos and other bread products.bread products.White CornmealWhite Cornmeal – made from white corn – made from white corn kernels. Can be used in breads and muffins.kernels. Can be used in breads and muffins.

CORNCORN

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HominyHominy - refers to corn without the germ. It is - refers to corn without the germ. It is served both whole or ground. Hominy is boiled served both whole or ground. Hominy is boiled until cooked and served as either a cereal or as until cooked and served as either a cereal or as a vegetable. Hominy may also be pressed into a vegetable. Hominy may also be pressed into patties and fried. This dish is especially popular patties and fried. This dish is especially popular in the southern United States. Samp is another in the southern United States. Samp is another name for coarse hominy. Hominy ground into name for coarse hominy. Hominy ground into small grains is sometimes called "small grains is sometimes called "hominy gritshominy grits." ." Hominy is typically made by soaking corn in lye Hominy is typically made by soaking corn in lye to loosen the outer shells, which float to the to loosen the outer shells, which float to the top, where they can be skimmed off. Then, the top, where they can be skimmed off. Then, the corn is soaked in several changes of fresh water corn is soaked in several changes of fresh water to leach out the lye, and allowed to dry. to leach out the lye, and allowed to dry.

CORNCORN

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The end!The end!

Disclaimer: I do not own the rights nor Disclaimer: I do not own the rights nor property of this powerpoint presentation. property of this powerpoint presentation. All rights reserved to the owner.All rights reserved to the owner.

Don't forget to follow me on twitter Don't forget to follow me on twitter @joviinthecity@joviinthecity

Thank You!Thank You!