Grains & Legumes

1. Grains & Legumes Prepare grains and legumes using a variety of recipes and cooking techniques.

2. Agenda You Need: Notebook Pen or Pencil Today: NOTES! Mise en Place for Chili Cookoff

3. Happy Friday!!! 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!

4. 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

5. 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.

6. Whole Grains 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

9. Pasta

10. 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.

11. Pasta Shapes

12. 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

13. Oats

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

15. 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

17. Rice

18. 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.

19. 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 texture and fragrant, nutlike aroma and flavor

20. 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

21. 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

22. 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

23. 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.

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

25. Quinoa

26. 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.

27. Cooking Quinoa • Measure quinoa and liquid. • Add liquid and bring to a boil. • Lower heat and simmer for about 15 minutes. • Turn off heat and let sit 5 minutes. • You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. • Fluff with a fork and eat!