Vdocument - in Legumes Grains Pasta and Other Starches

LEGUMES, GRAINS, PASTA,
AND OTHER STARCHES
CHAPTER 13
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
DRIED LEGUMES
KEY POINTS
• Legume is a plant that bears seed pods that split along

two opposite sides when ripe.
• In culinary usage, legumes refer to the seeds from these
seed pods, especially when they are mature and dried.
• Legumes are high in protein and, thus, are important in
vegetarian diets.
– They are rich in B vitamins and
minerals.
– Some legumes, like the soybean,
are also rich in fat.
DRIED LEGUMES
TYPES AND VARIETIES
Kidney Beans
• A subgroup of this family is sometimes called haricot
beans (haricot is the French word for “bean”).
Peas
• Dried green and yellow peas are the same peas we eat
as a fresh vegetable, but they are left on the vine until
mature and dry.
• They are usually split, with the hull removed.
• Split peas cook quickly without preliminary soaking.
DRIED LEGUMES
TYPES AND VARIETIES (CONT’D)
Lentils Other Legumes

• Lentils are small, lens- • Lima beans
shaped legumes. • Chick peas
• They have a shorter • Mung beans
cooking time than kidney • Fava beans
beans, even when whole,
• Adzuki
and do not need soaking.
• Soybeans
• Dal
DRIED LEGUMES
• Top row: navy beans, garbanzo beans or chickpeas,

Great Northern beans.
• Bottom row: baby lima beans, cannellini beans or white
kidney beans, rice beans.
DRIED LEGUMES
• Top row: black turtle beans, dried fava beans.

• Bottom row: Swedish brown beans, calypso beans,
flageolet beans.
DRIED LEGUMES
• Top row: red kidney beans, pink beans, appaloosa

beans.
• Bottom row: cranberry beans or borlotti, Christmas lima
beans, pinto beans.
DRIED LEGUMES
• Top row: yellow split peas, green lentils, green split

peas.
• Bottom row: brown lentils, red lentils, black-eyed peas.
DRIED LEGUMES
COOKING LEGUMES
• The primary cooking method used to prepare dried

legumes is simmering.
– Dried beans, peas, and lentils are dry and hard, and
they must be rehydrated.
– They must absorb water in order to be made edible.
– Once the beans are cooked and tender, they can be
finished in a variety of ways.
GRAINS
TYPES OF GRAINS
• Grains are the edible seeds of various members of the
grass family.
• Each seed consists of four parts:
1. The husk: an inedible fibrous outer layer that is
removed during processing
2. The endosperm: the starchy mass that forms most
of the kernel
3. The bran: a tough but edible layer covering the
endosperm
4. The germ: the tiny embryo that forms the new plant
when the seed sprouts
GRAINS
TYPES OF GRAINS (CONT’D)
• A product labeled whole grain consists of the:

– Endosperm
– Bran
– Germ
• The grain may be polished or milled to remove the
bran and germ.
• White rice and other polished grains are only the
endosperm.
GRAINS
• Rice
– Regular milled white rice
has been milled to
remove the outer bran
coating.
– This process removes
some vitamins and
minerals
– It produces a white,
lighter-textured product
most people prefer.
GRAINS
• Enriched rice
– Has received a coating of vitamins to compensate for
some of the nutrients lost in milling.
• Short-grain and medium-grain rice
– Have small, round kernels that become sticky when
cooked.
• Long-grain rice
– Has long, slender grains.
– Stays separate and fluffy when properly cooked.
GRAINS
• Parboiled or Converted rice

– Has been partially cooked under steam pressure, redried,
and then milled or polished.
– This process results in a higher vitamin and mineral
content, compared with regular milled white rice.
– Parboiled rice is the most widely used in food service.
– The grains stay firm, separate, and light, and the product
holds well in the steam table without becoming mushy or
sticky.
– The flavor and texture are not like those of regular long-
grain rice.
GRAINS
• Instant rice
– Has been precooked and dried.
– It can be prepared quickly. It does not hold well after
cooking, and the grains quickly lose their shape and
become mushy.
• Brown rice
– Has the bran layer left on.
– Available as short, medium, or long grain.
– Brown rice takes about twice as long to cook as white
rice.
GRAINS
• Arborio
– Arborio rice is one of several Italian varieties of a
type of short-grain rice essential for making the
highest-quality risotto.
• Basmati rice
– Extra-long-grain rice widely used in India and
surrounding countries.
• Jasmine rice
– Long-grain white rice from Thailand and other parts of
Southeast Asia.
– A little like basmati rice but more delicate or floral.
GRAINS
• Wehani rice
– Aromatic rice, red in color, with a rich, earthy flavor.
• Wild pecan rice
– Wild pecan rice is a cultivated, not wild, long-grain
rice from Louisiana.
• Glutinous rice
– Also called sticky rice and sweet rice.
– Sweet-tasting short-grain rice.
– Becomes quite sticky and chewy when cooked.
GRAINS
• Top row: basmati rice, glutinous rice, plain long-grain

rice.
• Bottom row: Japanese short-grain rice, jasmine rice,
Arborio rice.
GRAINS
• Top row: true wild rice, Wehani rice, cultivated wild rice.
• Bottom row: parboiled or converted rice, brown long-
grain rice.
GRAINS
• Corn
– Corn, as a grain, is not often cooked whole.
– It is ground into cornmeal.
– Meal can be defined as a coarsely ground grain, as
distinguished from flour, which is finely ground grain.
• Polenta
• Hominy
• Grits
• Pozole
• Blue corn
GRAINS
• Wheat
– Wheat germ and wheat bran
• Usually used as additions to baked goods and
some other dishes to enrich their nutritional
content and to add flavor and interest.
– Cracked wheat
• Whole wheat grains that have been cut into
smaller pieces.
GRAINS
• Wheat (cont’d)
– Wheatberries
• Wheatberries are the whole grain minus the hulls.
– Bulgur
• Type of cracked wheat that has been partially
cooked or parched.
• It is usually available in coarse, medium, and fine
granulations.
GRAINS
• Wheat (cont’d)
– Green wheat
• Wheat that is harvested while immature and then
dried.
– Couscous
• Is not actually a grain.
• It is made from semolina wheat and is sort of a
granular pasta.
GRAINS
• Other Grains – Farro
– Wild rice – Spelt
– Kamut
• Not actually rice but
– Flaxseed
rather the seed of
– Buckwheat
an unrelated grass
– Quinoa
native to the
– Barley
northern United
– Triticale
States and Canada.
– Oats
– Amaranth
– Millet
GRAINS
• Top row: Egyptian green wheat, hulled wheatberries

• Bottom row: couscous, kasha, farro
GRAINS
• Top row: quinoa, triticale, pearl barley.

• Bottom row: blue cornmeal, pozole, bulgur wheat.
GRAINS
STORING AND HANDLING GRAINS
• Store raw grains at room temperature in a dark, dry

place and in a tightly sealed container to keep out
moisture and insects.
– Whole grains are more perishable because the fat content
of the germ can become rancid.
– Whole grains may need to be picked over like dried beans
to remove foreign matter such as tiny stones or bits of soil.
– Rice, our most commonly cooked grain, should be rinsed
in cold water before boiling or steaming to remove excess
starch.
GRAINS
COOKING GRAINS
Simmering Methods
• The exact amount of liquid needed varies considerably,
depending on these factors:
– The type of grain, its age, and its moisture content.
– Tightness or looseness of the cover (degree of moisture
loss during cooking).
– Desired moistness of the finished
product.
GRAINS
COOKING GRAINS (CONT’D)
Pasta Method
• It is so called because, like pasta, the item is cooked in a
large quantity of water and drained.
Simmering Meals and Cereals
• Large particles such as oats are usually stirred into
boiling water and don’t lump.
• Granular meals such as cornmeal must be stirred slowly
into boiling water to prevent lumping.
GRAINS
COOKING GRAINS (CONT’D)
The Pilaf Method
• The pilaf method is equivalent to braising.
• The grain is first sautéed in fat and then cooked in liquid.
• The fat helps keep the grains separate and adds flavor.
Risotto Method
• After sautéing the rice, add a small amount of hot stock or
other liquid and stir until the liquid is absorbed.
• Repeat this procedure until the rice is cooked but still firm.
PASTA, NOODLES, AND DUMPLINGS
ITALIAN-STYLE PASTAS
• Pasta made from a mixture of wheat flour and water

and, sometimes, eggs.
ITALIAN-STYLE PASTAS (CONT’D)
Kinds, Characteristics, and Quality Factors
• Macaroni
– Any dried pasta made from flour and water
• The best dried macaroni pastas are made from semolina, a
high-protein flour from the inner part of durum wheat
kernels.
• Lower-quality products are made from farina, a softer flour.
• Egg pastas
– Contain at least 5.5 percent egg solids in addition to the flour
and water.
– They are usually sold as flat noodles of various widths.
ITALIAN-STYLE PASTAS (CONT’D)
Kinds, Characteristics, and Quality Factors (cont’d)

• Fresh egg pasta
– Fresh egg pasta is made from flour and eggs and,
sometimes, a small quantity of water and/or oil.
• Use a regular all-purpose or bread flour.
• Other flours, such as whole wheat flour, can be
used to make fresh noodles.
• Vegetable purées and other flavoring ingredients
are often added to fresh egg pasta.
OTHER NOODLE PRODUCTS
• Chinese noodles
• Cantonese noodles
• Udon
• Somen
• Soba, Chasoba, and
Chukasoba
• Rice noodles
• Bean thread noodles
• Cellophane noodles
• Couscous
COOKING PASTA
Doneness
• Pasta should be cooked al dente, or “to the tooth.”
• Many suggestions have been made for testing
doneness, but none is more reliable than breaking off a
very small piece and tasting it.
• As soon as the pasta is al dente, the cooking must
be stopped at once.
• Pasta is best if cooked and served immediately.
• One pound (450 g) uncooked dried pasta yields
about 3 pounds (1.4 kg) cooked pasta.
DUMPLINGS
• Starch products made from soft doughs or batters and
cooked by simmering or steaming.
• Dumplings are served as side dishes and in soups and
stews.
RECIPE PRONUNCIATIONS
• Frijoles de la Olla • Arroz a la Mexicana
(Mexican Pinto Beans) • Paella
• Frijoles Refritos • Polenta
• Pasta e Fagioli • Polenta Pasticciata
• Purée of Flageolet • Farrotto with
Beans with Garlic Pecorino Cheese
• Masoor Dal (Red • Kasha Pilaf with Egg
Lentils with Spices) • Ragù Bolognese
• Rice Pilaf • Spaghetti Carbonara
• Risotto Milanese • Lasagne al Forno
• Risi Bisi
RECIPE PRONUNCIATIONS
• Pizzoccheri
• Pad Thai
• Spaetzle
• Potato Gnocchi with Tomato Sauce

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LEGUMES, GRAINS, PASTA,

AND OTHER STARCHES

• Legume is a plant that bears seed pods that split along

Lentils Other Legumes

• Top row: navy beans, garbanzo beans or chickpeas,

• Top row: black turtle beans, dried fava beans.

• Top row: red kidney beans, pink beans, appaloosa

• Top row: yellow split peas, green lentils, green split

• The primary cooking method used to prepare dried

• A product labeled whole grain consists of the:

• Parboiled or Converted rice

• Top row: basmati rice, glutinous rice, plain long-grain

• Top row: Egyptian green wheat, hulled wheatberries

• Top row: quinoa, triticale, pearl barley.

• Store raw grains at room temperature in a dark, dry

• Pasta made from a mixture of wheat flour and water

Kinds, Characteristics, and Quality Factors (cont’d)

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