Transcript Grains and Pasta

GRAINS AND PASTA
Introduction to Culinary Arts
Ms. Beard
Bellwork
• Turn in your Chapter 13/14 Study Sheet to the bin.
• Pick up a Grains Listening Guide in back of room.
Grains
• Definition: single, hard seed
• Most common grains
• Wheat
• Corn
• Rice
Kernel of Wheat
HUSK
A Whole Grain Includes Everything
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Whole Grains-- grains that
have all three parts of the
kernel:
Bran: protective outer
shell.
Endosperm: starchy middle
section of grain, and
Germ: the seed for a new
plant.
Graphic courtesy Bob’s Red Mill
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The 3-Parts of a Whole Grain
Three parts of
a grain
Nutrients in
each part
Bran
Fiber, B-Vitamins
Endosperm
Starch, protein,
vitamins, and
minerals
Germ
B vitamins,
protein, minerals
and healthy oils
Whole Grains
Refined Grains
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Why do Whole Grains Matter?
• Diets rich in whole grain foods and other plant
foods, and low in saturated fat and cholesterol,
may help reduce the risk of heart disease
• Consuming at least 3 or more ounce-equivalents
of whole grains per day can reduce the risk of
several chronic diseases and may help with
weight maintenance
• High fiber
• Low fat
• More calcium
-High in B Vitamins
-Rich Sources of Minerals
Types of Whole Grains
Corn
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Fresh corn on the cob
Popcorn
Corn cakes
Polenta
Tortillas
Eating corn with beans creates a
complementary mix of amino
acids that raises the available
protein value.
Wheat
• Dominates other edible grains in
food supply because of large
gluten content, which enables
bakers to make a variety of risen
breads.
• Referred to as “hard or “soft”
according to protein content, and
“red” or “white” according to the
color of the kernels.
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Corn
• Can be eaten fresh and dried
• Hominy – whole dried corn kernel that has husk and
germ removed
• Posole – whole kernel with the germ and bran still
intact
• Cornmeal – finely grown corn
• Grits – whole corn ground into meal
• Masa Harina – cornmeal made from posole
• Polenta – Italian term from cornmeal
Types of Whole Grains
Amaranth
• Tiny kernels, resembles brown
caviar when cooked.
• Actually a pseudo-grain, like
quinoa and buckwheat, listed
with other grains because of a
similar nutritional profile.
• Higher protein level (16%) than
most other grains.
• Popular in cereals, breads,
muffins, crackers and pancakes.
Barley
• Very tough outer hull, difficult to
remove without also removing
the bran.
• Pearled barley not technically a
whole grain (missing the bran).
• Hulled barley, available at health
food stores, retains more of the
whole-grain nutrients.
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Types of Whole Grains
Millet
• Rarely served as human food in
U.S.—most often found in bird
feeders.
• However, it’s the leading staple
grain in India, and is common in
China, South America and Russia.
• Tiny grain can be white, gray,
yellow or red, it is often mixed
Oats
• Slightly- sweet flavor makes oats a
favorite for breakfast cereals.
• Unique among grains, oats almost
never have their bran and germ
removed in processing.
with other grains for cooking.
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Types of Whole Grains
Quinoa (pronounced Keen-wah)
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Also a high-protein pseudograin like amaranth, quinoa is a
small, round, often lightcolored grain, similar to
sesame seeds.
Is also found in other colors—
red, purple, black.
Most quinoa must be rinsed
before cooking to remove
bitter residue of saponins—a
plant-defense that keeps away
insects.
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Types of Whole Grains
Rye
• High level of fiber in the bran and
endosperm.
• Traditional grain in Northern
European and Russian cuisine, due
to its ability to grow in very wet
and cold climates.
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How to Boil Grains
1.
Bring liquid to a boil
2.
Add salt
3.
Add grain all at once. Stir.
4.
Reduce heat.
5.
Simmer until grain is fully cooked and tender. Cover the pot if you are
steaming the grain.
6.
Drain grain through a colander if you are boiling the grain.
7.
Fluff grain with a fork to test for doneness.
Rice
Worldwide there are more than 40,000 different varieties of rice!
Basic Categories of Rice
• Long grain Rice-
Long, polished kernels. Bland and
somewhat firm in texture. Yields a drier, fluffy rice.
• Ex. Basmati and Jasmine
• Medium Grain Rice-
has a shorter, wider kernel (two to three
times longer than its width) than long grain rice. Cooked grains are more
moist and tender, and have a greater tendency to cling together than long
grain.
• Ex. Sushi Rice
• Short Grain Rice-
Short grain rice has a short, plump, almost
round kernel. Cooked grains are soft and cling together.
• Ex. Arborio Rice
Nutritional Differences of Rice
• Brown Rice- the whole grain form of rice with
only the husk removed
• Parboiled Rice- steam was passed through the
grains with the husks on. The nutrients are
embedded into the grain by this procedure. The
rice is polished after this steaming is done. This
results in more nutritious rice than white rice and
more digestible rice than brown rice.
• Instant Rice- Precooked and they dehydrated,
cooks quickly and the yield is doubled.
Cooking Rice
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Double the amount of water for rice. (1:2 ratio)
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Bring water to boil.
Add and stir in rice.
Turn heat to low and put on lid.
Cook for 20-25 minutes (parboiled) 45-1hr (brown rice).
Rice is done if no water is visible.
Fluff with a fork.
Rice Triples as it cooks.
1 cup uncooked rice yields 3 cups of cooked rice.
What is a legume?
• A plant with a double-seamed pod containing a single row of seeds.
• Some legumes are treated as vegetables, like green beans.
• Dried legumes that are longer than they are round are beans.
• Legumes that are round are peas.
Soaking Dry legumes
• Quick-Soak
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Cover with cold water
Bring to boil
Remove pot from heat, cover and soak for 1 hour
Drain and rinse before cooking
• Long-Soak
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Cover with cold water
Refrigerate as they soak
Soaking time depends on type of beans
Drain and rinse before cooking
Cooking Legumes
• Sort and rinse before preparing them
• Soak legumes
• Place in a pot and add cold water
• Bring to boil
• Continue boiling until nearly tender
• Skim the foam to improve the flavor
• Add salt
• Cook till tender (should mash easily)
• Drain
• Cooking liquid is good for later use
PASTA
Pasta
• Pasta = Italian for dough
Fresh Pasta
Commercial Pasta
How to Boil Pasta
1. Fill a stockpot ¾ full of water and add
salt.
2. Bring a large pot of water to a boil.
3. Add pasta and stir.
4. Cook until done.
5. Drain pasta.
6. Serve pasta.
Grains/Legumes Project
• Pick a grain or legume and write a one page paper on chosen grain.
• Items to include:
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Where is it from?
What cultures use it?
How do you cook it?
What dishes can you find it in?
• Print and upload on MBC.
• See rubric for additional details.