1. Rice Session One CHRM 1110 Vegetable, Starch & Protein Basics

2. Grains Aka, Cereals, or Cereal Grains – Mostly Wheat, Barley, Rye, Maize (Corn), & Rice Session One CHRM 1110 Vegetable, Starch & Protein Basics

3. Cooking Rice and Other Grains Absorption Method – Aka steamed or simmered Oven Method – Absorption Method for larger Quantities – Add boiling liquid to rice, cover Pasta Method – Boiled and Strained Pilaf Method Risotto Method Session One CHRM 1110 Vegetable, Starch & Protein Basics

4. Perfectly Cooked Rice Session One CHRM 1110 Vegetable, Starch & Protein Basics

5. Pilaf Method 1.Sweat Aromatics (shallots, spices, etc.) in a little fat. 2.Saute Grain 3.Add hot liquid (water, stock, etc) to grain, stir, season, and bring to a simmer 4.Cover (DO NOT STIR) and finish on low heat 5.Fluff Grain and Serve Session One CHRM 1110 Vegetable, Starch & Protein Basics

6. Risotto Method 1.Same as Pilaf EXCEPT 2.Add Liquid in stages (often beginning with a little wine) 3.Cook uncovered and stir occasionally adding additional hot liquid as needed 4.Finish with butter and/or grated cheese 5.Served warm and creamy Session One CHRM 1110 Vegetable, Starch & Protein Basics

7. Rice Second only to Corn in worldwide production Most important staple grain to humans – Provides 20-50% of needed calories to people worldwide (Most corn is grown for animal fed) Labor intensive to cultivate Needs abundant water sources Session One CHRM 1110 Vegetable, Starch & Protein Basics

8. Rice, Con’t. Two Main Cultivars, “Indica” & “Japonica” “Indica" produces long-grain rice and is grown in tropical areas such as South-East Asia Short-grained "japonica" is cultivated in temperate areas including Japan and northern China Wild rice is an entirely different and is harvested from wild plants in North America. Session One CHRM 1110 Vegetable, Starch & Protein Basics

9. Rice, Con’t. All rice starts out as brown rice. White rice, the fibrous bran layer and underlying germ are milled off—along with nutrients and natural oils – Less nutritious – more shelf-stable than the brown stuff. Long grain, medium grain, and short grains Session One CHRM 1110 Vegetable, Starch & Protein Basics

10. Rice, Texture Fluffy, sticky, or in between. Texture of cooked rice depends on the ratio of two starch molecules: amylose and amylopectin. High-amylose rices (longer Grains) cook up firm, fluffy, and distinct; high-amylopectin (Short Grains) rices come out tender and sticky and require more water (and cooking time) than the latter. Session One CHRM 1110 Vegetable, Starch & Protein Basics

11. Long-Grain vs. Short-Grain Rice Long-Grain RiceShort/Medium-Grain Rice For Most Savory Dishes Dry, Separate Grains In India, the aromatic basmati rice is very popular; the word basmati means fragrant. creamy when cooked used in milk puddings and risottos Japan and Korea, glutinous “sticky” rice is preferred because it is sticky when cooked and is easier to eat with chop-sticks. Session One CHRM 1110 Vegetable, Starch & Protein Basics

12. White Rice Milled rice with Husk, Bran, & Germ Removed. Prevents spoilage & Extends Storage life After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance Session One CHRM 1110 Vegetable, Starch & Protein Basics

13. White Rice, Con’t. Polishing removes important nutrients. A diet based on un-enriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). Enrichment of white rice with B1, B3, and iron is required by law in the United States. Session One CHRM 1110 Vegetable, Starch & Protein Basics

14. Brown Rice Un-milled or Partly Milled Rice Mild nutty Flavor, Chewier Superior Nutrition (Compared to White) – Fiber – B Vitamins Becomes Rancid More Quickly Session One CHRM 1110 Vegetable, Starch & Protein Basics

15. Parboiled Rice Rice cooked in the husk Improved Nutrition, 80% similar to Brown Rice Less Time to Cook Firmer and Less Sticky Session One CHRM 1110 Vegetable, Starch & Protein Basics

16. Converted or Minute Rice Precooked and Dehydrated Cooks Quicker More Expensive Less Nutrition, Less Flavor Session One CHRM 1110 Vegetable, Starch & Protein Basics

17. Jasmine Rice “Thai Fragrant Rice” long-grain& Nutty Aroma Grains will cling when cooked, though it is less sticky than other rices (less amylopectin) Session One CHRM 1110 Vegetable, Starch & Protein Basics

18. Basmati Rice Very Fragrant – “Pandan Leaf” Aroma Longer Grains Free-Flowing, less Sticky) India and Pakistan Session One CHRM 1110 Vegetable, Starch & Protein Basics

19. Forbidden Black Rice short-grained, heirloom rice Purple when Raw Dark purple cooked Session One CHRM 1110 Vegetable, Starch & Protein Basics

20. Spanish Rice Granza &Valencia Medium-Grain Used for Spanish Paella and “Arroc Con Pollo” Session One CHRM 1110 Vegetable, Starch & Protein Basics

21. Arborio, Carnaroli and Vialone Nano Considered the Best Rices for Risotto High-starch (amylopectin), low-amylose round medium grain “Superfino”, Semifino” and “Fino” refer to the size and shape (narrowness) of the grains, not the quality. Session One CHRM 1110 Vegetable, Starch & Protein Basics

22. Risotto Rich and creamy “Al dente”, and with separate grains Italian Session One CHRM 1110 Vegetable, Starch & Protein Basics

23. Rice Pilaf Light and Fluffy “Al dente”, and with separate grains Indian and Middle Eastern Cuisines Session One CHRM 1110 Vegetable, Starch & Protein Basics

24. Webquest http://www.foodsubs.com/Rice.html Session One CHRM 1110 Vegetable, Starch & Protein Basics

25. Corn or Maize Session One CHRM 1110 Vegetable, Starch & Protein Basics

26. Corn Eaten Fresh as a Vegetable Eaten Dried as A Grain – Cornmeal – Flour Eaten indirectly in products such as Corn Syrup, Corn Starch, etc Dent Corn vs. Sweet Corn Session One CHRM 1110 Vegetable, Starch & Protein Basics

27. Cornmeal Dried Corn milled Course to Fine Maybe Yellow, White or Blue Sometimes Known as “Corn Flour” “Stone-ground” Retains some of bran and germ Polenta, aka “Cornmeal Mush” is a course grind of cornmeal Session One CHRM 1110 Vegetable, Starch & Protein Basics

28. Polenta Polenta is Northern Italian in Origin Served as Porridge or as a Cake Session One CHRM 1110 Vegetable, Starch & Protein Basics

29. Nixtamalization Corn Kernals are soaked in wood ash or slaked calcium hydroxide (an alkali) Softens Outer skin Increases Protein by Releasing Bound Niacin Acts as a Preservative “Nixtamal” aka Hominy Pellagra Session One CHRM 1110 Vegetable, Starch & Protein Basics

30. Grits Madefrom nixtamalized corn, or hominy. Southern US Served as a porridge, with butter and sometimes sugar Grated Cheese may also be added Session One CHRM 1110 Vegetable, Starch & Protein Basics

31. Masa Harina Flour Made from Finely Ground Hominy Used for Tortillas and Flat Breads Session One CHRM 1110 Vegetable, Starch & Protein Basics

32. Wheat Session One CHRM 1110 Vegetable, Starch & Protein Basics

33. Wheat Third most-produced cereal after maize Mostly used for flour for baked goods By-products-bulgur, cracked wheat, & couscous used as side dishes…and beer. Session One CHRM 1110 Vegetable, Starch & Protein Basics

34. Wheat Winter and Spring Varieties High & Low Protein Varieties Durham Wheat Hard Winter wheat used for making semolina flour…pasta 1 in every 100 - 200 people has Celiac disease-Wheat Gluten Allergy Session One CHRM 1110 Vegetable, Starch & Protein Basics

35. Cracked Wheat Or “Wheat Berries” Bran & Germ Intact Must Be Soaked before Cooking Used also for Sprouting Session One CHRM 1110 Vegetable, Starch & Protein Basics

36. Bulgur Bran Removed, Par cooked & Dried Turkish Cuisine Used in Pilafs, Soups and Baked Goods More Nutritional Substitute for Rice and Couscous Session One CHRM 1110 Vegetable, Starch & Protein Basics

37. Couscous Moroccan Cuisine Bran and Germ Removed from Durham Wheat Berries Similar to Pasta Steamed or use a “Couscousiére” Session One CHRM 1110 Vegetable, Starch & Protein Basics

38. Couscous Session One CHRM 1110 Vegetable, Starch & Protein Basics

39. Vegetables Any herbaceous plant that can be eaten in part or in whole. – i.e. leaves, stems, roots, tubers, seeds and flowers Usually Cooked Session Four CHRM 1110 Vegetable, Starch & Protein Basics

40. Baby Vegetables Regular varieties picked before maturity Also includes, heirloom, hybrids & miniature varieties Bruise easily and highly perishable Highly valued for taste and tenderness. Session Five CHRM 1110 Vegetable, Starch & Protein Basics

41. Vegetable Nutrition Most are 80%+ water (water soluble Vitamins) Carbohydrates (Starches) and small amounts of protein & fat Fiber, cellulose and lignin. To peel or not to peel. Session Five CHRM 1110 Vegetable, Starch & Protein Basics

42. USDA Organic “100% Organic=no added hormones, pesticides, synthetic pesticides, etc. Soil must be free of synthetics for 3 years. “Organic” = 95% organic ingredients by weight “Made with organic ingredients”=70=90% <70% not labeled as organic Session Five CHRM 1110 Vegetable, Starch & Protein Basics

43. Vegetable Grading Voluntary based on appearance, and conditions affecting waste or eating quality. U.S. Extra Fancy, U.s. Fancy, U.S. Extra No.1, U.s. No.1 Potatoes, carrots & onions and mandatory consumer (retail) grades…”Grade A, etc. Session Five CHRM 1110 Vegetable, Starch & Protein Basics

44. Fresh Vegetable Storing Most Fresh vegetables at 40˚F to 60 ˚F Winter Squash, Potatoes, Onions, Shallots & Garlic at room temperature in a dry area with good ventilation. Other vegetables like greens, may be stored in cold storage between 34 ˚F and 40 ˚F Store Apples, Peaches Tomatoes, Bananas & melons away from others due to emission of ethylene gas Session Five CHRM 1110 Vegetable, Starch & Protein Basics

45. Preserved Vegetables Irradiated – Store like Fresh – Avoids the Use of harvest pesticides – Kills Bacteria, Bugs, etc – Slows ripening and sprouting Canned Frozen – “IQF” – Expensive Freezer Space Dried Session Five CHRM 1110 Vegetable, Starch & Protein Basics

46. Pigments Pigment Vegetable Chlorophyll Carotenoid Flavonoid (White) Flavonoid (Red) Spinach & Broccoli Carrots & Rutabagas Cauliflower Red Cabbage Session Five CHRM 1110 Vegetable, Starch & Protein Basics

47. Acid/Alkali Reactions Texture – Acids Toughen, Lengthen Cooking Time – Alkali Softens, (often “Mushy) AND causes nutrient loss (thiamin) and may impart bitterness Color – Acids destroy chlorophyll, have no effect on carotenoids and brighten flavonoids – Alkali brightens chlorophyll, has no effect on carotenoids and makes white flavonoids-yellow and red flavonoids - blue Session Five CHRM 1110 Vegetable, Starch & Protein Basics

48. Cooking Vegetables Cut to uniform shape and Size Cook Short Time to Preserve Nutrients, Color & texture Cook Close to Service Time. Don’t hold hot Blanch in advance and hold in ice water White and Red Vegetable MAY be cooked with SMALL amount of acid for color retention Cook assorted Vegetable Separately Check Doneness…Al Dente and Bright Color Session Five CHRM 1110 Vegetable, Starch & Protein Basics

49. Starches Potatoes, Grains and Pastas Some are Vegetables, Some are Grasses Staples of a Cuisine, i.e. Can be Stored Define the Cuisine Generally, Inexpensive High in Carbohydrates, Low in in Fat Session Two CHRM 1110 Vegetable, Starch & Protein Basics

50. FRUIT-VEGETABLES Session Four CHRM 1110 Vegetable, Starch & Protein Basics

51. Hass & Fuerte Avocados Session Four CHRM 1110 Vegetable, Starch & Protein Basics

52. Eggplants (Fr. Aubergine) Asian & West. Var. Sub. For Turnip Mid. East. Cuisine Salting… Bitterness Session Four CHRM 1110 Vegetable, Starch & Protein Basics

53. Peppers Session Four CHRM 1110 Vegetable, Starch & Protein Basics Chiles aka hot peppers Green Peppers vs. Red Peppers=degree of ripeness Generally, smaller peppers are hottest Where gloves…use caution when cleaning

54. Roasting a pepper Remove the Skin… Do not Rinse Session Four CHRM 1110 Vegetable, Starch & Protein Basics

55. Session Four CHRM 1110 Vegetable, Starch & Protein Basics Peppers and Chiles

56. Session Four CHRM 1110 Vegetable, Starch & Protein Basics

57. Dried Chiles Session Four CHRM 1110 Vegetable, Starch & Protein Basics Ancho (dried Poblano) Chipotle (dried and Smoked Jalapeno) Paprika, dried powered pimento

58. Tomatoes Fr. Tomate or pomme d’amour; It. Pomodoro Harvested Green and Unripe “Ripened” Artificially…inferior taste Canned Tomatoes….can be good Used in all cooking applications world-wide The three gifts from the New World…tomatoes, potatoes & corn Session Four CHRM 1110 Vegetable, Starch & Protein Basics

59. Tomatoes, Con’t Pear-Shaped Better for Sauces Round better to Eat Raw Session Four CHRM 1110 Vegetable, Starch & Protein Basics

60. San Marzano Tomatoes Must Have “DOP” seal Many Imitation Session Four CHRM 1110 Vegetable, Starch & Protein Basics

61. Tomatillos Related to Tomato Can be used Raw Or, Cooked in soups and salsas Session Four CHRM 1110 Vegetable, Starch & Protein Basics

62. Today’s Menu Each Group Choose One: 1) Eggplant and Manchego Cheese Chile Relleno & Mexican Rice 2) Paella Espania 3) Eggplant Parmesan Zucchini & Porcini Risotto 4) Ratatouille and Wild Rice & Dried Fruit Pilaf CHRM 1110 Vegetable, Starch & Protein Basics

63. Eggplant and Manchego Cheese Chile Relleno & Mexican Rice CHRM 1110 Vegetable, Starch & Protein Basics

64. Paella Espania CHRM 1110 Vegetable, Starch & Protein Basics

65. Eggplant Parmesan CHRM 1110 Vegetable, Starch & Protein Basics

66. Ratatouille and Wild Rice & Dried Fruit Pilaf CHRM 1110 Vegetable, Starch & Protein Basics