Legumes, Grains, Pasta, and Other Starches 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 Parboiled or converted 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 glutinous rice Wild rice

Corn Has an entire set of husks covering the entire seed head Some varieties of corn are eaten as a vegetable Most often corn is ground into cornmeal Polenta Hominy Blue corn

Wheat 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.

Types of Wheat Products Cracked wheat Whole wheatberries Bulgur Green wheat Couscous

Other Grains Wild rice Farro Kamut Buckwheat (technically not a grain) Barley (pearled) Oats Millet Quinoa Tritcale Amaranth

Storing and Handling Grains Store in tightly sealed container. Store in a dark, dry place Whole grains are a little more perishable, due to the increased fat content.

Cooking Grains Most grains are prepared by one of these methods: Simmering method Pilaf method Risotto method

Pasta, Noodles, and Dumplings Macaroni 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.

Kinds, Characteristics, and Quality Factors of Pasta Commercial dried pasta Best pastas are made from semolina. Should be yellow not gray and hard, brittle, and springy.

Specialty Pastas Whole wheat pasta Pasta can be colored using vegetable purées and other ingredients Spinach Red pepper Hot chile Seaweed Beet Tomato Pumpkin Pasta containing squid ink is black in color, and goes well with seafood dishes. Egg pasta

Other Noodle Products Noodles Made of Wheat Chinese noodles Cantonese noodles Udon Soba Chasoba Chukasoba Noodles Made of Other Starches Rice noodles or rice sticks Rice vermicelli Bean thread or cellophane noodles

Cooking Pasta Consider: Doneness Testing doneness and serving Yields 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.

Dumplings 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.

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