1 FRMCA Level 1, Chapter 11 Grains 2015 Summer Institutes Level 2

2 Session Objectives Identify and describe different types of grains and legumes. Using a variety of recipes and cooking methods, prepare grains and legumes.

3 Legumes are seeds from pod- producing plants, including beans, peas, lentils, nuts, and seeds. Examples include: Adzuki Cannellini Chickpeas/garbanzo Lentils Mung Navy Types of Legumes 11.2

4 Cooking Legumes Rinse legumes before cooking Some legumes must be soaked before cooking Check legumes for dirt, stones, and other debris before cooking Cook legumes to develop their flavor, to remove harmful substances, and to make them easy to chew and digest. Legumes may be served in soups, stews, salads, or as side or main dishes.

5 Grains Grains are grasses that grow edible seeds. Grains, along with meals and flours, are essential for everyday cooking. Whole grains are grains that have not been milled. During the milling process, the germ, bran, and hull of the grain are removed or polished. 11.2

6 Grains continued Hull: The protective coating, or husk, that surrounds the grain Bran: The tough layer surrounding the endosperm, a great source of fiber and B vitamins Endosperm: The largest part of the grain, and a major source of protein and carbohydrate Germ: The smallest part of the whole grain, provides a trace of fat and is rich in thiamin 11.2

7 Types of Grains WheatBerries/whole, cracked, bulgur, bran, germ, Ebly ® /tender, farina Wheat flourWhole, all-purpose, bread, cake, pastry, durum, semolina RiceBrown, white, polished, cornmeal/parboiled, basmati, jasmine, arborio/Italian, Calasparra, wild, sticky pearl/glutinous/sushi, rice flour, heirloom

8 Types of Grains continued CornHominy, grits, masa, cornmeal, cornstarch OatsGroats, rolled oats/old-fashioned, steel-cut/Irish/Scotch OtherBuckwheat, kasha, millet, sorghum, rye, teff, amaranth, spelt, Job’s tears, quinoa, barley

9 Soak grains before cooking them to make them easier to cook. Steaming requires a double boiler with a perforated bottom. Pilaf is made by sautéing the grain briefly in oil or butter and then simmering it in stock or water with various seasonings. Cooking Grains 11.2