This document discusses legumes and grains that are commonly used in cooking. It provides details on different types of dried legumes like beans, peas, lentils and describes how to properly cook them. Various grains are also outlined such as rice, corn, wheat and other grains. Anatomy of grains is explained. Specific varieties of legumes and grains are named and key facts about each are given. Cooking methods for legumes and uses for different grains are mentioned.

1. Chef Track
Chef Michael Scott
Auguste Escoffier School of Culinary Arts

2. Introduction
• Building the perfect side
component
• Legumes
•Grains
Auguste Escoffier School of Culinary Arts

3. Dried Legumes
a plant that bears seed pods that split
when ripe
 Beans
Peas
Lentils
Auguste Escoffier School of Culinary Arts

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. Legumes
• Dried beans
• Kidney beans: Any kidney shaped
beans (not white)
• Haricots: White beans
Auguste Escoffier School of Culinary Arts

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. 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. Grains
The edible seeds of various members of the
grass family
 Rice
Corn
Wheat
Other Grains
Auguste Escoffier School of Culinary Arts

9. Anatomy of a Grain
The Husk: an inedible fibrous outer
layer that is removed during
processing
The Endosperm: the starchy mass
that forms most of the kernel
The Bran: a tough but edible layer
covering the endosperm
The Germ: the tiny embryo that
forms the new plant when the seed
sprouts
Auguste Escoffier School of Culinary Arts

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. Grains
• Corn
• Flour
• Cornstarch
• Corn meal
• Polenta (Grits)
• Masa
• Hominy
Auguste Escoffier School of Culinary Arts

12. Grains
• Wheat
• Flour
• High Gluten
• Durum
• All purpose
• Pastry
• Cake
Auguste Escoffier School of Culinary Arts

13. Grains
• Other Grains:
• Farro
• Kamut
• Buckwheat
(toasted is Kashi)
• Oats
• Millet
• Quinoa
• Triticale
• Amaranth
Auguste Escoffier School of Culinary Arts