Ẩm thực - Chapter 19: Legumes, grains, pasta, and other starches

 Chapter 19Legumes, Grains, Pasta, and Other Starches 1Chapter Objectives1. Distinguish the major types of dried legumes.2. Cook dried legumes.3. Distinguish the major types of rice.4. Distinguish the major types of other grains used in food service.5. Prepare grains by simmering and by the pilaf and risotto methods.6. Distinguish major kinds and shapes of commercial pasta and determine their quality.7. Prepare fresh and commercial pasta, and list the steps involved in the alternate steam-table service method of its preparation.2Throughout human history grains have been the most important source of nutrients and calories to sustain life.It is true today in most of the world.3Dried LegumesA legume is a plant that bears seed pods that split along two opposite sides when ripe.Do not confuse the English word legume with the French, which means “vegetable”.Legumes are high in protein and, thus, are important in vegetarian diets.Legumes are rich in B vitamins and minerals.4Types and Varieties of Dried LegumesKidney BeansPeasLentils5Other LegumesLima beansChickpeas (garbanzo)Fava beansSoybeansMung beansAdzuki beansDal or Dhal6Cooking LegumesBecause dried beans, peas, and lentils are dry and hard, they have to be rehydrated in order to be edible.Primary cooking method is simmering.7GrainsWheat and rice are the world’s most important grains.Wheat is usually ground into flour for the bakeshop.8Types of GrainsGrains are edible seeds of various members of the grass family.Each seed has four parts:The huskThe endospermThe branThe germWhole grain is the endosperm, bran, and germ.Grain may be polished or milled to remove the bran and germ, leaving the endosperm, as with white rice.9Rice - VarietiesRegular milled white riceEnriched riceShort or medium-grain riceLong-grain riceParboiled or converted riceInstant riceBrown riceArborio riceBasmati riceJasmine riceWehani riceWild pecan riceSticky or glutinous riceWild rice10Corn Has an entire set of husks covering the entire seed headSome varieties of corn are eaten as a vegetableMost often corn is ground into cornmealPolentaHominyBlue corn11Wheat Wheat is generally turned into flour.The milling process for white flour separates the bran and germ.Wheat germ and wheat bran can be purchased separately.12Types of Wheat ProductsCracked wheatWhole wheatberriesBulgurGreen wheatCouscous 13Other GrainsWild riceFarroKamutBuckwheat (technically not a grain)Barley (pearled)OatsMilletQuinoaTritcaleAmaranth 14Storing and Handling GrainsStore in tightly sealed container.Store in a dark, dry placeWhole grains are a little more perishable, due to the increased fat content.15Cooking GrainsMost grains are prepared by one of these methods:Simmering methodPilaf methodRisotto method16Pasta, Noodles, and DumplingsMacaroni products, or pastas, are popular alternatives to other starch foods.Pasta is Italian for “paste” because pasta is a mixture of wheat flour and water and, sometimes, eggs.17Kinds, Characteristics, and Quality Factors of PastaCommercial dried pastaBest pastas are made from semolina.Should be yellow not gray and hard, brittle, and springy.18Specialty PastasWhole wheat pastaPasta can be colored using vegetable purées and other ingredientsSpinach Red pepperHot chileSeaweedBeetTomatoPumpkinPasta containing squid ink is black in color, and goes well with seafood dishes.Egg pasta19Other Noodle ProductsNoodles Made of WheatChinese noodlesCantonese noodlesUdonSobaChasobaChukasobaNoodles Made of Other StarchesRice noodles or rice sticksRice vermicelliBean thread or cellophane noodles20Cooking PastaConsider:DonenessTesting doneness and servingYields 1 pound of dried pasta will yield approximately 3 pounds of cooked pasta.Fresh pasta - 1 pound yields approximately 2 to 2½ pounds cooked pasta.21Dumplings Dumplings are starch products made from soft doughs or batters and cooked by simmering or steaming.Normally served as side dishes and in stews and soups.22Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.23