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Other Grains

Other Grains. Barley. 8 Essential Amino Acids (9 for “complete) Regulates Blood Sugar Coffee Substitute Pearled Barley (hulled and polished) Beer & Distilled Spirits Soups & Porridges Substitute for Rice. Barley Risotto. Buckwheat.

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Other Grains

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  1. Other Grains CHRM 1110 Vegetable, Starch & Protein Basics

  2. Barley • 8 Essential Amino Acids (9 for “complete) • Regulates Blood Sugar • Coffee Substitute • Pearled Barley (hulled and polished) • Beer & Distilled Spirits • Soups & Porridges • Substitute for Rice CHRM 1110 Vegetable, Starch & Protein Basics

  3. Barley Risotto CHRM 1110 Vegetable, Starch & Protein Basics

  4. Buckwheat • Buckwheat “Groats” are used for porridge called “Kasha” (E. Europe & W. Asia) • Used in prod. “Soba” noodles (Japan) • Buckwheat Crepes, “blinis” (Russia) • No Gluten CHRM 1110 Vegetable, Starch & Protein Basics

  5. Soba Noodles CHRM 1110 Vegetable, Starch & Protein Basics

  6. Quinoa • Originated in the Andes, used for 6000 yrs. • Incas considered this holy and the “Mother of all Grains” • Rich in Protein and “Complete” Gluten-Free, Easy to Digest • Used in soups and bread, and also fermented with millet to make a beer-like beverage. CHRM 1110 Vegetable, Starch & Protein Basics

  7. Quinoa CHRM 1110 Vegetable, Starch & Protein Basics

  8. Grain Web Quest • Amaranth • Farro • Kamut • Millet • Spelt • Teff • Triticqle CHRM 1110 Vegetable, Starch & Protein Basics

  9. Fish and Shellfish Chapter 19

  10. Fish are aquatic vertebrates with fins for swimming and gills for breathing Shellfish are aquatic invertebrates with shells or carapaces Fish and Shellfish

  11. Include fresh and saltwater varieties Have fins and internal bone structures Have eyes on both sides of their heads Bodies are truly round, oval, or compressed Round Fish

  12. Found in deep ocean waters Have asymmetrical, compressed bodies Swim in a horizontal position Have both eyes on top of their heads Bottom dwellers Top of their bodies is dark and the bottom is lighter in color Flatfish

  13. Mollusks • Have small unsegmented bodies and no internal skeleton

  14. Single shell Marine snails Abalone Conch Snails Univalves

  15. Two bilateral shells Clams Oysters Scallops Mussels Cockles Bivalves

  16. No exterior shell One single internal shell called a pen Squid Octopus Calamari Cephalopods

  17. Crustaceans • Have a hard outer shell and jointed appendages • Found in both fresh and salt water • They breathe through gills • Crayfish • Crab • Lobster • Shrimp

  18. King Dungeness Soft-shell Blue Stone King Snow Crab

  19. Interior Structure of a Maine Lobster

  20. Inspection and Grading of Fish and Shellfish • Grades assigned to fish are A, B, C • Inspections on fish and shellfish are voluntary • Type 1: plant, product and processing methods from raw to final product • Type 2: warehouses, processing plants and cold storage facilities • Type 3: fishing vessels and plants • Inspection services for sanitation only

  21. Determining Freshness in Fish • Smell • No odor or the smell of the sea • Eyes • Clear and full • Gills • Intact and bright red • Texture • Flesh should be firm • Fins and scales • Moist and full • Appearance • Moist and glistening • Movement • Shellfish that is purchased alive should show movement • Crustaceans should close their shells when tapped

  22. Market Forms of Fish • Whole or round • Drawn • Dressed • Pan-dressed • Butterflied • Fillet • Steak • Wheel or center-cut

  23. Market Forms

  24. Market Forms (cont’d)

  25. Market Forms (cont’d)

  26. Market Forms (cont’d)

  27. Market Forms (cont’d)

  28. Market Forms (cont’d)

  29. Market Forms (cont’d)

  30. Storing Fresh Fish and Shellfish • Temperature between 30°F and 34°F • If shipped in ice, store in ice • Do not allow seafood to become dry • Scallops and fish fillets should not be in direct contact with ice • Live animals should be stored in saltwater tanks or in boxes with seaweed • Bivalves should be stored in net bags or boxes at high humidity

  31. Purchasing Terms • Fresh • Never frozen • Chilled • Fresh, held at 30°F to 34°F • Flash-frozen • Quickly frozen onboard ship, within hours of being caught • Fresh-frozen • Frozen while fresh, but not quickly • Frozen • Subject to temperature below 0°F • Glazed • Dipped in water to form a protective shell of ice • Fancy • Code word for previously frozen

  32. Cooking Seafood • All cooking methods can be used • Seafood is inherently tender • Should be cooked until just done • Overcooking is the most common mistake made in preparing seafood

  33. Determining Doneness • Translucent flesh becomes opaque • Flesh becomes firm • Flesh separates from the bone easily • Flesh begins to flake

  34. Today’s MenuEach Group Choose One:1) Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth2) Red Snapper On Pearl Barley and Porcini Risotto with Sautéed Swiss Chard3) Sea Bass with Ginger-Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction4) Seafood Quinotto CHRM 1110 Vegetable, Starch & Protein Basics

  35. Arctic Char • Sustainable: Land-Based Farms • Low-Risk of Escape • Contained Contaminated Water • Cold Water • Similar to Trout or Salmon • Seafood Watch Rating: “Best Choice” • Delicious CHRM 1110 Vegetable, Starch & Protein Basics

  36. Meyer Lemon • Thin-Skinned • Less Tart • Cross between Tangerine and Lemon • Season: Nov, Dec…April CHRM 1110 Vegetable, Starch & Protein Basics

  37. Couscous • Smallest of Pastas • Crushed & Steamed Semolina • Moroccan/N. African Cuisine • Israeli Couscous, larger CHRM 1110 Vegetable, Starch & Protein Basics

  38. Red Snapper • Wild Caught • Gulf Waters • True Red Snapper Considered on the Decline-Rarely found in the Markets • Other Varieties: • Yellow-Tail, Pink, Grey, … CHRM 1110 Vegetable, Starch & Protein Basics

  39. Pearl or “Pearled” Barley Bran Removed and Polished CHRM 1110 Vegetable, Starch & Protein Basics

  40. Black Sea Bass • Not “Chilean” Sea Bass • Mercury • Overfished • Once overfished, now Rebuilding CHRM 1110 Vegetable, Starch & Protein Basics

  41. Quinotto • Peruvian “Risotto” • Made with Quinoa CHRM 1110 Vegetable, Starch & Protein Basics

  42. Lemon Grass (Citronella) • Use only white and light-green parts • Very woody, Mostly cooked…In Asia, may be eaten raw • Flavor of Lemon • Freezes Well CHRM 1110 Vegetable, Starch & Protein Basics

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