Transcript Preparing Dry Beans and Peas - presentation

Preparing Dry Beans and Peas
Lesson Objectives
• Improve the quality of dry
beans and peas served.
• Improved the variety of
dry beans and peas
served.
• Improve the appeal of dry
beans and peas served.
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Preparing Dry Beans and Peas:
Important Terms
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Culinary*
Culinary Technique*
Ethnic
Just-In-Time Preparation*
Legume (leg-umes)
Mise en Place (meez-un-plahss)*
* Discussed in a prior lesson
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Dry Beans Facts
• Dry Beans expand to 2 ½ to 3
times their original size after
cooking.
• 1 pound of dry beans
measures 2 cups.
• Dry beans are available in dry
bean packages or canned.
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Activity
• Discuss the Favorite
Beans handout in the
Participant’s Workbook:
Red, white, peas, &
lentils.
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Meat Alternates
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Cooked dry beans and peas
Cheese
Eggs
Peanut butter and other nut or seed butter
Yogurt
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Menu Planning Tips
• Cooked dry beans and peas are low in fat and
should be frequently offered to students.
• Cooked dry beans and peas can be offered in
many different ways.
• Try using herbs, spices, and lemon to season
food in place of a portion of the salt.
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Menu Planning Tips (cont.)
• Draining and rinsing sodium-containing
canned dry beans can reduce sodium content
by about 40%.
• Packaged dry beans are naturally low in
sodium.
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Video: Preparing Canned Beans
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Cooking Dry Beans and Peas
• Sort:
– Remove foreign matter or shriveled beans or peas.
– Conduct prior to soaking.
• Soak:
– Softens the bean and remove tannins, phytic acid,
trypsin inhibitors and flatulence-causing sugars
(oligosaccharides).
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Activity
• Bean Sorting: Sort through different types of
beans and identify each type.
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Soaking Methods
1. Overnight soak
2. Quick hot soak:
– Cover beans with water and bring to a boil.
– Simmer for 2 – 3 minutes and remove from heat.
– Cover the pot and soak for 1 hour until beans
expand 2 – 3 times their dry size.
– Drain and discard the liquid.
– Proceed with the recipe.
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Video: Preparing Dry Beans/Quick
Soak
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Video: Preparing Dry Beans/Overnight
Soak
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Activity
• Demonstration: Prepare USDA Hummus recipe
- Refer to the USDA Hummus recipe found in
the Participant’s Workbook.
• Taste test: USDA Hummus
• Review the Quality Score Card for Dry Beans
and Peas found in the Participant’s Workbook.
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Thank You!
National Food Service Management
Institute
www.nfsmi.org
800-321-3054