Chapter 19 - Legumes, grains, pasta, and other starches. This chapter continues the discussion of starchy foods. The previous chapter focuses on a fresh vegetable, the potato, one of the most important starches on European and North American menus. This chapter, by contrast, discusses preparations based on dried foods: legumes and grains. | Chapter 19 Legumes, Grains, Pasta, and Other Starches Chapter Objectives 1. 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. Throughout 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. Dried Legumes A 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 . | Chapter 19 Legumes, Grains, Pasta, and Other Starches Chapter Objectives 1. 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. Throughout 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. Dried Legumes A 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. Types and Varieties of Dried Legumes Kidney Beans Peas Lentils Other Legumes Lima beans Chickpeas (garbanzo) Fava beans Soybeans Mung beans Adzuki beans Dal or Dhal Cooking Legumes Because dried beans, peas, and lentils are dry and hard, they have to be rehydrated in order to be edible. Primary cooking method is simmering. Grains Wheat and rice are the world’s most important grains. Wheat is usually ground into flour for the bakeshop. Types of Grains Grains are edible seeds of various members of the grass family. Each seed has four parts: The husk The endosperm The bran The germ Whole 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. Rice - Varieties Regular milled white rice Enriched rice Short or medium-grain rice Long-grain rice Parboiled or converted rice Instant rice Brown rice Arborio rice Basmati rice Jasmine rice Wehani rice Wild pecan rice Sticky or .
