1. 11 Potatoes & Grains 11.3 Legumes

2. Objective Outline methods to select, receive, and store legumes Described physical properties of legumes and Distinguish between various forms of legumes Using a variety of recipes and cooking techniques, prepare legumes

3. Terms Aflatoxin Beans Hummus Legume Lentil Peas

4. Legume Plant with double seemed pod containing a single row of seeds, (when eaten with pod, considered a vegetable) 3 types –Beans: longer than round –Peas: round –Lentils: disk shaped

5. NavyGreat Northern Red LimaBlack PeasChick Yellow Lentil Split Pea Black-eyed pea KidneyPinto Small white

6. Storage Cool, dry, well ventilated Best within 6 months (smooth skinned) Dampness can cause mold, producing the dangerous toxin aflatoxin

7. Preparation Method: boiling Rinse, discard floaters Quick-soak: bring to a boil, soak 1 hour, cook Long-soak: cover by 3 inches, soak refrigerated overnight, cook

8. Application Dip (Hummus/chickpea), appetizer, salad, soup, main course Reflected in many cuisines High protein, high fiber, vitamin B