Grains & legumes

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  • Legumes, Grains, and Pasta
  • Grains & legumes

    1. 1. Chef Track Chef Michael Scott Auguste Escoffier School of Culinary Arts
    2. 2. Introduction• Building the perfect side component • Legumes •Grains Auguste Escoffier School of Culinary Arts
    3. 3. Dried Legumes a plant that bears seed pods that split when ripe Beans Peas Lentils Auguste Escoffier School of Culinary Arts
    4. 4. Cooking Legumes• Pick through and wash all legumes. • Dried beans should be soaked overnight in plenty of water before cooking. • Different legumes require different cooking times. • Salt and acids result in tough legumes.• Rasam: Indian method for reducing and flavoring cooking liquid. Auguste Escoffier School of Culinary Arts
    5. 5. Legumes• Dried beans • Kidney beans: Any kidney shaped beans (not white) • Haricots: White beans Auguste Escoffier School of Culinary Arts
    6. 6. Legumes• Peas: Varieties of fresh peas left on the vine to dry. • Yellow or Green (split peas) • Black eyed peas • Pigeon peas • Chick peas Auguste Escoffier School of Culinary Arts
    7. 7. Legumes• Lentils: Lens-shaped legumes • Le Puy (French green lentils) • Pink, Brown, Green• Dal (Dhal): Generic Indian name for dried lentils and dishes made from them• Other: • Lima beans • Fava beans • Mung beans (usually fresh as sprouts) Auguste Escoffier School of Culinary Arts
    8. 8. GrainsThe edible seeds of various members of the grass family Rice Corn Wheat Other Grains Auguste Escoffier School of Culinary Arts
    9. 9. Anatomy of a GrainThe Husk: an inedible fibrous outerlayer that is removed duringprocessingThe Endosperm: the starchy massthat forms most of the kernelThe Bran: a tough but edible layercovering the endospermThe Germ: the tiny embryo thatforms the new plant when the seedsprouts Auguste Escoffier School of Culinary Arts
    10. 10. Grains• Rice • Short Grain • Arborio, Sushi, Valencia (Paella) • Long Grain • Basmati, Jasmine • Brown Rice • (bran layer left on) • Wild Rice • Not a rice but a seed from a grass native to North America Auguste Escoffier School of Culinary Arts
    11. 11. Grains• Corn • Flour • Cornstarch • Corn meal • Polenta (Grits) • Masa • Hominy Auguste Escoffier School of Culinary Arts
    12. 12. Grains• Wheat • Flour • High Gluten • Durum • All purpose • Pastry • Cake Auguste Escoffier School of Culinary Arts
    13. 13. Grains• Other Grains: • Farro • Kamut • Buckwheat (toasted is Kashi) • Oats • Millet • Quinoa • Triticale • Amaranth Auguste Escoffier School of Culinary Arts

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