Grains (& Cereals)Grains (& Cereals)(and Nuts and Seeds)(and Nuts and Seeds)

VRQ2 TheoryVRQ2 TheoryUnit 712Unit 712UPK 712UPK 712

What is a Grain?What is a Grain? A Grain is, by definition, the seed of grass A Grain is, by definition, the seed of grass

type plantstype plants They are the means for the plant to reproduce They are the means for the plant to reproduce

it selfit self The grain meets all the requirements to be a The grain meets all the requirements to be a

seed; an embryonic part, food supply and seed; an embryonic part, food supply and protective outer covering.protective outer covering.

They can be placed into 3 groups; Legumes, They can be placed into 3 groups; Legumes, Nuts and GrainsNuts and Grains

The importance of GrainsThe importance of Grains

Grains were probably one of the first food Grains were probably one of the first food crops to be cultivated by mancrops to be cultivated by man

They are hardy and can survive in dry They are hardy and can survive in dry conditions (except Rice)conditions (except Rice)

They do not contain any defensive chemicalsThey do not contain any defensive chemicals Their method of survival is by overwhelming Their method of survival is by overwhelming

numbers of seeds that they generatenumbers of seeds that they generate

Barley, Wheat, Oats and Rye are the main Barley, Wheat, Oats and Rye are the main grain crops in Europegrain crops in Europe

Rice is the main Grain crop in AsiaRice is the main Grain crop in Asia Corn (or Maize) is the main Grain Crop in the Corn (or Maize) is the main Grain Crop in the

AmericasAmericas Sorghum and Millet the main Grains in AfricaSorghum and Millet the main Grains in Africa

Structure of RiceStructure of Rice

Types of RiceTypes of Rice

Basmati Rice

Valencia/Paella Rice

Wild Rice

Carnaroli

Carmargue Red

Bomba

Calasparra

Nutrition of GrainsNutrition of Grains Grains are a good source of Grains are a good source of

B vitamins which are found B vitamins which are found in the Bran, which is usually in the Bran, which is usually removedremoved

They are rich in Starch (the They are rich in Starch (the main nutritional part) which main nutritional part) which are a good source of steady are a good source of steady energyenergy

High in Soluble and High in Soluble and Insoluble fibreInsoluble fibre

Can help lower blood Can help lower blood cholesterol and moderate cholesterol and moderate blood sugar levelsblood sugar levels

Problems with GrainsProblems with Grains Grains are a common cause of allergic reactionsGrains are a common cause of allergic reactions This is the body’s overreaction to a component of This is the body’s overreaction to a component of

food; the body thinks that the food component is a food; the body thinks that the food component is a bacterium or virus and so attacks itbacterium or virus and so attacks it

This reaction is mainly due to proteins, such as This reaction is mainly due to proteins, such as Gluten, found in Wheat, Barley, Rye and maybe Oats Gluten, found in Wheat, Barley, Rye and maybe Oats (Celiac/Coeliac)(Celiac/Coeliac)

Rice, Corn, Buckwheat, Millet, Quinoa, Sorghum do Rice, Corn, Buckwheat, Millet, Quinoa, Sorghum do not contain Gluten, so are safe for Coeliac’snot contain Gluten, so are safe for Coeliac’s

Grain Cookery - RiceGrain Cookery - Rice All grains contain 2 types of starch, Amylose All grains contain 2 types of starch, Amylose

and Amylopectinand Amylopectin Amylose is a straight chain composed of Amylose is a straight chain composed of

glucose (~1000) molecules with few branchesglucose (~1000) molecules with few branches Amylopectin is a large branched molecule Amylopectin is a large branched molecule

composed of 5000-20,000 glucose moleculescomposed of 5000-20,000 glucose molecules Because Amylose is compact, the cooked Because Amylose is compact, the cooked

result is firmresult is firm Amylopectin cannot order themselves like Amylopectin cannot order themselves like

Amylose, so the cooked result is “sticky”Amylose, so the cooked result is “sticky”

When you cook rice, you add water and bring to the When you cook rice, you add water and bring to the boil, this causes the starches to absorb water and boil, this causes the starches to absorb water and begin to separate out, giving the appearance of begin to separate out, giving the appearance of getting “plumper”getting “plumper”

Steaming rice takes longer, as the rice need to be Steaming rice takes longer, as the rice need to be soaked first, generally used as a regen method.soaked first, generally used as a regen method.

This is called Gelation or Gelatinisation, it has This is called Gelation or Gelatinisation, it has nothing to do with gelatin, but is referring to the nothing to do with gelatin, but is referring to the formation of a Gelformation of a Gel

The rices that have high Amylose content require The rices that have high Amylose content require more water and heat to separate, than the rice's that more water and heat to separate, than the rice's that have a high Amylopectin contenthave a high Amylopectin content

Risotto-ItalyRisotto-Italy Made using Short Grain Made using Short Grain

Rice (high in Rice (high in Amylopectin)Amylopectin)

Ratio of Stock to Rice is Ratio of Stock to Rice is 3:13:1

Need to stir constantly Need to stir constantly to prevent sticking and to prevent sticking and to create the creamy to create the creamy consistencyconsistency

As the rice absorbs the As the rice absorbs the water, it concentrates water, it concentrates the other flavoursthe other flavours

Pilaff/Pilau – IndiaPilaff/Pilau – India Made using Long Grain Made using Long Grain

Rice (high in Amylose)Rice (high in Amylose) Ratio of Stock to Rice is Ratio of Stock to Rice is

2:12:1 Need to cook covered in Need to cook covered in

oven or on stove top, to oven or on stove top, to maintain moisturemaintain moisture

Need to be precise in Need to be precise in quantity of Stock used quantity of Stock used or rice will become too or rice will become too softsoft

Stir FryingStir Frying Pre cooked long grain Pre cooked long grain

rice is best, cool rice is best, cool overnight.overnight.

Allows the rice time to Allows the rice time to harden up, prevents harden up, prevents stickingsticking

Egg in first, then other Egg in first, then other veg/meat/spicesveg/meat/spices

Finish with Finish with pepper/sesame oilpepper/sesame oil

Grain Cookery - BuckwheatGrain Cookery - Buckwheat Buckwheat is a Buckwheat is a

Pseudocereal, in that it Pseudocereal, in that it is not related to wheatis not related to wheat

The seed is ground The seed is ground down after hulling into down after hulling into the characteristic the characteristic Brown/Grey FlourBrown/Grey Flour

Main producer is Russia Main producer is Russia used like wheatflour, used like wheatflour, most famously for most famously for BlinisBlinis

Structure of WheatStructure of Wheat

Grain Cookery - SemolinaGrain Cookery - Semolina Semolina is derived Semolina is derived

from Wheat Flour from Wheat Flour productionproduction

After the bran and germ After the bran and germ has been removed, and has been removed, and the grains milled, they the grains milled, they are sifted to retain are sifted to retain particles of the particles of the appropriate size for appropriate size for semolinasemolina

This is also the first This is also the first stage for Cous Cousstage for Cous Cous

Semolina

Semolina Gnocchi

Semolina Cake

Grain Cookery – Cous CousGrain Cookery – Cous Cous Cous Cous is Semolina Cous Cous is Semolina

that has been moistened that has been moistened and rolled into wheat and rolled into wheat FlourFlour

Middle Eastern and Middle Eastern and North African in OriginNorth African in Origin

Raw Cous Cous is Raw Cous Cous is Soaked then SteamedSoaked then Steamed

Precooked Cous Cous Precooked Cous Cous needs only to be needs only to be rehydrated in boiling rehydrated in boiling stockstock

Cous Cous Salad

Lamb Tagine

Stuffed Pepper

Structure of CornStructure of Corn

Grain Cookery - CornGrain Cookery - Corn Most common in Most common in

Europe is Polenta, dried Europe is Polenta, dried corn that is ground to a corn that is ground to a coarse flourcoarse flour

In the Americas, it is In the Americas, it is eaten young as a eaten young as a vegetable or treated vegetable or treated with an alkaline solution with an alkaline solution to remove its hull, wet to remove its hull, wet ground and made into ground and made into tortillas.tortillas.

Polenta/Cornmeal

Polenta

Corn Tortillas

NutsNuts

Peanut/AlmondPeanut/Almond

Macadamia NutMacadamia Nut

SesameSesame

LentilsLentils

ChickpeasChickpeas

Questions ????