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7 PRINCIPLE GRAINS
Wheat, rice, oats , barley, corn, buckwheat and rye.
The main uses for grains are cereals, flour and pasta.
GRAINS AND GRAIN PRODUCTS
Grains are the seeds of plants in the grass family.
Seeds have three basic parts: Bran Endosperm Germ
NUTRIENTS
Bran: B Vitamins, Minerals, Protein, Fiber
Endosperm: Complex Carbohydrates, Protein
Germ: Vitamins B and E, Proteins, Unsaturated Fat, Iron, Zinc
BREADS
Range from enriched white to whole wheat and mixed whole grains.
Available in assorted flavors, shapes, and sizes
Leavened breads are made with ingredients such as yeast or baking powder that cause them to rise.
Unleavened or flat breads such as tortillas are made without leavening agents.
PASTA
Is an Italian word that means “paste”. To make pasta, dough made from flour
and water is rolled thin, then formed into hundreds of different shapes.
Both enriched and whole wheat pasta is available. Some pasta is flavored and colored with other foods, such as spinach.
Noodles are pasta made with eggs.
TYPES OF RICE
White Rice Brown Rice Instant Rice Converted Rice Specialty Rice:
Arborio Basmati Jasmine
WHITE RICE
Short-grain: have small, round kernels that become sticky when cooked. Used in puddings and sushi.
Long-grain: most popular, grains stay separate and fluffy. Used for side dishes, entrees and casseroles.
BROWN RICE
Brown rice has the outer bran left on
resulting in a light brown color, slightly
coarse texture and nutty flavor
It is available as short, medium and
long-grain
Takes twice as long to cook as white
rice
CONVERTED RICE
Long-grain rice that has been partially cooked under steam pressure, re-dried, and then milled and processed.
BASMATI
This extra-long-grain rice is widely used in India
and surrounding countries. It has a unique nutty flavor.
JASMINE RICE
This long-grain rice is mainly from Thailand.
It is very fragrant, a little like basmati but more delicate and floral.
ADDITIONAL GRAINS
Some grains that like rice can be prepared and eaten as side dishes include;
Couscous Quinoa bulgur
BOILING AND STEAMING
To 1 cup of rice add 2 cups water In a saucepan with a tight fitting lid
bring rice and water to a boil Reduce heat, cover and
simmer for 20 minutes
RISOTTO
Sauté rice and onions in butter Add stock gradually, stir frequently When rice softens add butter and
cheese
PILAF
Rice is first sautéed in fat then cooked in liquid
Additions can be madeto pilaf such as: • Carrots• Celery• Mushrooms• Nuts• bacon
MISE EN PLACE
Pronounced [MEEZ ahn plahs] French term, which literally means
“Everything in its place.” Organize and plan your work. Measure and prepare your ingredients
before you begin cooking
MISE EN PLACE
1) Read recipe thoroughly to be sure you have ingredients and equipment required
2) Mince, chop, slice or otherwise prepare your meat and vegetables
3) Mix ingredients for sauce4) Boil and steam your rice5) Stir-fry ingredients according to recipe
THE END
FACTS
SAKI is beer made from rice.
RICE PAPER is not actually made from rice at all. It evolves from the pith of the rice paper tree grown in Asia. RICE GLUE is still made in many countries by boiling ground rice.
CLOTHING, including shoes and hats, are made from rice straw in many rice-producing areas of the world.
WHITE rice can be kept indefinitely in a cool, dry area.
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