1. Legumes, Grains, Pasta, and Other Starches
Chapter 19
Legumes, Grains, Pasta, and Other Starches

2. 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.

3. 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.

4. 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.

5. Types and Varieties of Dried Legumes
Kidney Beans
Peas
Lentils

6. Other Legumes Lima beans Chickpeas (garbanzo) Fava beans Soybeans
Mung beans
Adzuki beans
Dal or Dhal

7. 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.

8. Grains Wheat and rice are the world’s most important grains.
Wheat is usually ground into flour for the bakeshop.

9. 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.

10. 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

11. 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

12. 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.

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

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

15. 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.

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

17. 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.

18. 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.

19. 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

20. 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

21. 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.

22. 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.

23. Copyright ©2007 John Wiley & Sons, Inc.
Clip art images may not be saved or downloaded and are only to be used for viewing purposes.