BY THE END OF SLIDES YOU WILL GET AN IDEA ABOUT THE TOPIC CEREALS AND PULSES

1. CEREALS
-SEEDS OF GRASS PLANTS SUCH AS WHEAT, BARLEY……..
-USUALLY GROUND INTO FLOURS
-RICH SOURCE OF CARBOHYDRATES

2. VARIOUS TYPES OF CEREAL
• PEARL BARLEY- JOWAR
• BUCKWHEAT- KUTTU
• MAIZE- MAKKI
• OATS- VILAYTI JAI
• WHEAT- KANAK
• SAGO- SABUDANA
• BRAN- KANNI
• RICE- CHAWAL

3. PULSES
-EDIBLE SEED OF CERTAIN LEGUMES(PLANT WITH STEM AND LEAVES)
-USUALLY SOAKED AND BOILED TO BE MADE INTO
STEWS,SOUPS,SALADS…………
-RICH SOURCE OF PROTIENS

4. VARIOUS TYPES OF PULSES
• HARICOT BEANS
• FLAGEOLET BEANS
• KIDNEY BEANS- RAJMA
• CANNELLONE BEANS
• CHICKPEAS- KABULI CHANA
• MOONG
• RED SPLIT LENTIL
• PUY LENTILS

5. • YELLOW LENTILS- ARHAR DAL
• BLACK GRAMS- URAD DAL
• GARDEN PEAS- MATTAR
• BENGAL GRAM- CHANA DAL
• BLACK CHICKPEAS- KAALA CHANA

6. RICE
A SMALL SEED OF PARTICULAR TYPE OF GRASS, COOKED AND EATEN AS FOOD.
-RICE NEED ABUNDANT OF MOISTURE TO GROW AND HENCE IT IS GROWN IN
A PLACE WHICH RECEIVE PLENTY OF RAINFALL
-INDIA IS BELIEVED TO BE THE SECOND LARGEST PRODUCER OF RICE AFTER
CHINA

7. LONG GRAIN RICE SHORT GRAIN
RICE
GLUTINOUS RICE WILD RICE
BROWN RICE PUDDING RICE CHINESE RICE GAINT CANADIAN
WHITE RICE CAROLINA RICE THAI RICE RED CAMARGUE
BASMATI JAVA RICE JAPANESE RICE
BROWN BASMATI ITALIAN RICE SUSHI RICE
SURINAM RICE SPANISH RICE SHINMAI RICE
JASMINE RICE
PATNA RICE

8. LONG GRAIN RICE
-USED IN SAVOURY DISHES
-EACH GRAIN SEPARATE INDIVIDUALLY
-BASMATI IN INDIA
-UNCOOKED BASMATI CAN BE 7mm LENGTH AND 2mm BREATH
• BROWN LONG GRAIN RICE- rice with bran
• WHITE LONG GRAIN RICE
• BASMATI RICE- known as queen of rice
• BROWN BASMATI
• SURIMAN RICE-comes from south America-thin long grain rice
• TEXMATI RICE-cross b/w Indian basmati and long grain rice-comes from america
• THAI/JASMINE RICE-it has got milky aroma and fragrance
• PATNA RICE-multipurpose rice

9. SHORT GRAIN RICE
-ROUND GRAIN, MOSTLY USED FOR SWEET
-ALSO USED IN PREPARATION OF SAVOURY DISHES LIKE RISOTTO
• PUDDING RICE-white in colour, and plump
• CAROLINO RICE- high quality rice from USA- used in savoury and
sweet dishes
• JAVA RICE-originated in Philippines-used for making sweet absorbs a
lot of water
• SPANISH RICE- grown region of Valencia-slightly sticky short grain

10. ITALIAN RICE- classified as
ordinario- round, glutinous short grained rice-cooked for 13-14
min-ideal for desert
Semi fino- longish round grained rice-cooked for 15 min-ideal
for soup
Fino- round medium grain rice-cooked for 16 min-ideal for
risotto
Super fino- longer,larger round grains-cooked for 18 min-ideal
for risotto
ARBORIO RICE- FINER VARIETY OF RISOTTO RICE
VIALONE NANO- PLUMP GRAIN RISOTTO RICE
CARNAROLI-CROSS OF ITALIAN AND JAPANESE RICE

11. GLUTINOUS RICE
-DO NOT HAVE GLUTEN,BUT IS STICKY
-USUALLY USED IN ASIAN COOKING
• CHINIESE GLUTINOUS RICE
• THAI GLUTINOUS RICE
• JAPANESE GLUTINOUS RICE- STICKY ON COOKING
EG- SUSHI RICE, SHINMAI

12. WILD RICE
-HAVE NUTTY AROMA AND IS QUITE EXPENSIVE
-SEMI AQUATIC GRASS THAT GROW IN ABUNDANCE IN NORTH
AMERICA
• GAINT CANADIAN RICE- longer, glossy and ha superior value-grows on
lakes on west coast of Canada
• RED CAMARGUE RICE- cross pollination of white rice and wild red
rice- comes from france

13. COMPILED BY
CHEF MOHD ABDULLAH