Rice and other grains

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Rice and other grains

  1. 1. RICE AND OTHERRICE AND OTHER GRAINSGRAINS
  2. 2. TYPES & CHARACTERISTICSTYPES & CHARACTERISTICS  REGULAR MILLED WHITE RICEREGULAR MILLED WHITE RICE  PARBOILED RICE or CONVERTEDPARBOILED RICE or CONVERTED RICERICE  INSTANT RICEINSTANT RICE  BROWN RICEBROWN RICE  SPECIALTY RICESPECIALTY RICE
  3. 3. RICE GRAINSRICE GRAINS
  4. 4. REGULAR MILLED WHITE RICEREGULAR MILLED WHITE RICE Rice has been milled toRice has been milled to remove the outer branremove the outer bran coating. This processcoating. This process removes some vitaminsremoves some vitamins and minerals, but itand minerals, but it produces a white lighter-produces a white lighter- texture.texture.
  5. 5. REGULAR MILLED WHITE RICEREGULAR MILLED WHITE RICE Short grain and medium grain rice- have small, round kernels that become sticky when cooked. This is good for rice pudding, rice mold. Short grain is used for regular boiled rice for making sushi. Long grain rice- has long slender grains, has a fluffy texture when cooked. Suitable for pilaf or rice salad.
  6. 6. TYPES & CHARACTERISTICSTYPES & CHARACTERISTICS  BROWN RICEBROWN RICE -- is the leastis the least processed form of rice. Itprocessed form of rice. It has the outer hull removed,has the outer hull removed, but still retains the branbut still retains the bran layers that give it thatlayers that give it that characteristic tan color andcharacteristic tan color and nut-like flavor. The outernut-like flavor. The outer layer of the bran gives thislayer of the bran gives this rice a chewier texture thanrice a chewier texture than white rice.white rice.
  7. 7. TYPES & CHARACTERISTICSTYPES & CHARACTERISTICS  Enriched rice-Enriched rice- has received a coating ofhas received a coating of vitamins to compensate for some of the nutrientsvitamins to compensate for some of the nutrients lost in milling.lost in milling.  PARBOILED RICEPARBOILED RICE -- rough rice which has beenrough rice which has been subjected to a steam or hot water treatment,subjected to a steam or hot water treatment, dried, prior to milling; This procedure results indried, prior to milling; This procedure results in higher vitamins and mineral content, gelatinizeshigher vitamins and mineral content, gelatinizes the starch in the grain, and results in firmer morethe starch in the grain, and results in firmer more separate grains. It also takes a few minutesseparate grains. It also takes a few minutes longer to cook.longer to cook.  INSTANT RICEINSTANT RICE –– this rice has been pre cookedthis rice has been pre cooked and dried so that it can be prepared quickly. Itand dried so that it can be prepared quickly. It does not hold well after cooking and the grainsdoes not hold well after cooking and the grains quickly lose their shape and become mushy.quickly lose their shape and become mushy.
  8. 8. TYPES &TYPES & CHARACTERISTICSCHARACTERISTICS
  9. 9. SPECIALTY RICESPECIALTY RICE  Arborio riceArborio rice –– is one of several Italianis one of several Italian varieties of a type of short-grain rice thatvarieties of a type of short-grain rice that essential for making the highest qualityessential for making the highest quality risotto.risotto.
  10. 10. SPECIALTY RICESPECIALTY RICE  Basmati riceBasmati rice –– is anis an extra long rice withextra long rice with aromatic flavor whicharomatic flavor which develops during storage.develops during storage. Widely used in India andWidely used in India and surrounding countries. Itsurrounding countries. It has unique nutty flavor.has unique nutty flavor. Use for pilaf and riceUse for pilaf and rice salad.salad.  Jasmine riceJasmine rice –– is ais a long grain white rice andlong grain white rice and soft delicately aromaticsoft delicately aromatic from Thailand and otherfrom Thailand and other parts of Asia. Good forparts of Asia. Good for pilaf and rice salad.pilaf and rice salad.
  11. 11. SPECIALTY RICESPECIALTY RICE  Glutinous riceGlutinous rice –– is a sweet tastingis a sweet tasting short grain riceshort grain rice that becomesthat becomes sticky whensticky when cooked. Widelycooked. Widely used in Asia forused in Asia for desserts anddesserts and sweets.sweets.
  12. 12. SPECIALTY RICESPECIALTY RICE  Wehani riceWehani rice -- A short-grainA short-grain red rice grown at 8,000 feetred rice grown at 8,000 feet in the Himalayan Kingdomin the Himalayan Kingdom of Bhutan, It is irrigatedof Bhutan, It is irrigated with a 1,000-year-oldwith a 1,000-year-old glacier rich in traceglacier rich in trace minerals, that provides aminerals, that provides a nutty/earthy flavor. It has anutty/earthy flavor. It has a beautiful red russet colorbeautiful red russet color when harvested, that turnswhen harvested, that turns pinker when cooked; thepinker when cooked; the cooked texture is soft. Acooked texture is soft. A long-grain red rice is alsolong-grain red rice is also grown.grown.
  13. 13. HANDLING AND STORAGEHANDLING AND STORAGE WashingWashing – regular milled rice should be rinsed in– regular milled rice should be rinsed in cold water before boiling or steaming. This removescold water before boiling or steaming. This removes extra starch that makes rice sticky.extra starch that makes rice sticky. Do not buy low grade rice, which tends to be dirty orDo not buy low grade rice, which tends to be dirty or rice that has been coated with talc.rice that has been coated with talc. Rice cooked by the pilaf method does not need to beRice cooked by the pilaf method does not need to be washed (unless it is dirty), because the fat coatingwashed (unless it is dirty), because the fat coating each kernel helps keep the grains separate andeach kernel helps keep the grains separate and reduces stickiness.reduces stickiness. Converted rice or instant rice do not need to beConverted rice or instant rice do not need to be washed.washed. StoringStoring –– keep raw rice at room temperature in a drykeep raw rice at room temperature in a dry place and in tightly sealed container to keep outplace and in tightly sealed container to keep out moisture and insects. White rice will keep for manymoisture and insects. White rice will keep for many months, brown rice is somewhat more perishable.months, brown rice is somewhat more perishable.
  14. 14. OTHER GRAINSOTHER GRAINS  Wild RiceWild Rice  BarleyBarley  WheatWheat  RyeRye  OatmealOatmeal  CornCorn
  15. 15. SPECIALTY RICESPECIALTY RICE  Wild riceWild rice – not– not technically a rice,technically a rice, but an aquaticbut an aquatic grass. Becausegrass. Because of its uniqueof its unique nutty flavor, itsnutty flavor, its scarcity and itsscarcity and its high price, it ishigh price, it is considered aconsidered a luxury food.luxury food.
  16. 16. BARLEYBARLEY
  17. 17. BARLEYBARLEY  BarleyBarley –– part of a grasspart of a grass family, one of the mostfamily, one of the most popular cereal crops. Becausepopular cereal crops. Because barley is a whole-grain food,barley is a whole-grain food, consumption provides severalconsumption provides several health benefits. It is high inhealth benefits. It is high in soluble fibersoluble fiber and can reduceand can reduce blood cholesterol and bloodblood cholesterol and blood glucose levels. Barley is alsoglucose levels. Barley is also low in fat. Used to makelow in fat. Used to make beer, whisky and barleybeer, whisky and barley water.water.
  18. 18. BARLEYBARLEY  Pearl barleyPearl barley -- hulled andhulled and polished barleypolished barley grains mostlygrains mostly added to soups,added to soups, casseroles, andcasseroles, and also used as aalso used as a salad, Or as asalad, Or as a starch such asstarch such as risoni.risoni.
  19. 19. BARLEYBARLEY Barley flakesBarley flakes - also- also known as rolledknown as rolled barley. Use as abarley. Use as a cereal, in baked goodscereal, in baked goods or as a thickener inor as a thickener in soups and stews.soups and stews. Barley flourBarley flour –– finelyfinely ground, hulled withground, hulled with low gluten. Mix withlow gluten. Mix with other gluten flours forother gluten flours for baking. Also used as abaking. Also used as a thickener.thickener.
  20. 20. WHEATWHEAT
  21. 21. WHEATWHEAT Wheat – cultivated grass, wheat grain, is a staple food used to make flour for leavened, flat and steamed bread, cookies, cakes, pasta, juice, noodles and couscous, and for fermentation to make beer, alcohol, vodka or biofuel. Whole wheat – also known as wheat berries. Maybe cooked to use in salads; do not add salt while cooking. They are generally cook by boiling, simmering, but cooking time can be several hours. To reduce cooking time, soaking overnight will reduce cooking time to about 1 hour.
  22. 22. Cracked wheatCracked wheat -- wheatwheat product made from wholeproduct made from whole raw wheat kernels which areraw wheat kernels which are crushed or cut into smallercrushed or cut into smaller pieces. There are a largepieces. There are a large number of uses for crackednumber of uses for cracked wheat, and the food makeswheat, and the food makes a popular dietarya popular dietary supplement in manysupplement in many cultures.cultures. BulgurBulgur –– wheat grains thatwheat grains that has been partially cooked,has been partially cooked, before cracking, then dried.before cracking, then dried. Popular in middle EasternPopular in middle Eastern cuisine, especiallycuisine, especially vegetarian dishes such asvegetarian dishes such as tabbouleh.tabbouleh. WHEATWHEAT
  23. 23. WHEATWHEAT  SpelSpeltt – grain under the– grain under the wheat family. Harder inwheat family. Harder in outer shell than wheat,outer shell than wheat, Spelt has a delicious andSpelt has a delicious and characteristic nutty tastecharacteristic nutty taste that is unlike the more mildthat is unlike the more mild flavor of wheat.flavor of wheat.  KashaKasha – a roasted– a roasted buckwheat. Popular inbuckwheat. Popular in Russia, it is nutty with aRussia, it is nutty with a slightly grassy flavor andslightly grassy flavor and chewy texture.chewy texture.
  24. 24. CouscousCouscous – it is made from– it is made from wheat and is sort of awheat and is sort of a granular pasta. It Is cookedgranular pasta. It Is cooked by soaking and thenby soaking and then steaming, using a fairlysteaming, using a fairly time consuming process.time consuming process. Instant CouscousInstant Couscous – is– is prepared simply by add theprepared simply by add the dry product to hot or boilingdry product to hot or boiling water or stocks and lettingwater or stocks and letting it stand for 5 minutes.it stand for 5 minutes. widely used in middlewidely used in middle eastern countries, and veryeastern countries, and very popular in Algeria, Morroco,popular in Algeria, Morroco, and Tunisia.and Tunisia.
  25. 25.  MilletMillet - is a collective term for- is a collective term for a variety of grasses thata variety of grasses that produce small, rounded seedsproduce small, rounded seeds that are harvested for food.that are harvested for food. These grasses are also calledThese grasses are also called the millets, and there are fivethe millets, and there are five varieties in commercialvarieties in commercial production: browntop, foxtail,production: browntop, foxtail, pearl, proso, and barnyard.pearl, proso, and barnyard. Millet originated in Africa,Millet originated in Africa, where it still forms a crucialwhere it still forms a crucial staple today. Widely used asstaple today. Widely used as bridseed. It has a nutty polentabridseed. It has a nutty polenta like flavour and when toasted,like flavour and when toasted, the fragrance of roasted corn.the fragrance of roasted corn.
  26. 26.  QuinoaQuinoa - is a protein- is a protein rich ancient grain whichrich ancient grain which originates from theoriginates from the andes. It is beingandes. It is being hailed as the superhailed as the super grain of the future.grain of the future. Rinse before cooking toRinse before cooking to remove the bitterremove the bitter flavor and cook as youflavor and cook as you would to rice.would to rice.
  27. 27. SemolinaSemolina – ground endosperm of hard– ground endosperm of hard durum wheat, the wheat of choice to makedurum wheat, the wheat of choice to make pasta. Also used to make indian dosas.pasta. Also used to make indian dosas. Good for baking, desserts and pasta.Good for baking, desserts and pasta. WHEATWHEAT
  28. 28. WHEATWHEAT
  29. 29. AmaranthAmaranth -is an herbal plant.-is an herbal plant. Amaranth grain has high fiber,Amaranth grain has high fiber, calcium, and iron content. It hascalcium, and iron content. It has a relatively high concentration ofa relatively high concentration of other vitamins as well, includingother vitamins as well, including magnesium, phosphorus,magnesium, phosphorus, copper, and manganese, and acopper, and manganese, and a nearly complete set of aminonearly complete set of amino acids, which you won’t find inacids, which you won’t find in many other grains. The leavesmany other grains. The leaves of amaranth are a good sourceof amaranth are a good source of nutrition as well, with highof nutrition as well, with high concentrations of vitamins A,concentrations of vitamins A, B6, and C; riboflavin; and folate.B6, and C; riboflavin; and folate. Minerals found in amaranthMinerals found in amaranth greens include calcium, iron,greens include calcium, iron, magnesium, phosphorous,magnesium, phosphorous, potassium, zinc, copper, andpotassium, zinc, copper, and manganese.manganese.
  30. 30. OATSOATS
  31. 31. OATSOATS Oats – cereal plants from a grass family. the untreated, hulled oats, with a minimal amount of outer chaff or hull removed. Very nutritious, soaking overnight shortens the cooking time. Rolled oats – steamed and flattened oats. Use in biscuit, muesli, bread and meatloaves.
  32. 32. RYERYE  RyeRye – is a cereal– is a cereal grass cultivated forgrass cultivated for its grains, widelyits grains, widely used to makeused to make breads. Containingbreads. Containing less gluten thanless gluten than wheat, it makes awheat, it makes a robust loaf whichrobust loaf which takes longer totakes longer to digest. Also used todigest. Also used to make pumpernickelmake pumpernickel and crisp bread.and crisp bread.
  33. 33. RYERYE
  34. 34. CORNCORN
  35. 35. CORNCORN
  36. 36. CORNCORN Polenta – is a grainy flour made from yellow or white corn. Cornmeal – also known as maize meal. Coarser than polenta, may be reconstituted with water and made into porridge.
  37. 37. CORNCORN
  38. 38. Blue cornmealBlue cornmeal - is made from ground whole- is made from ground whole blue corn. Blue Corn (also called Hopi Corn), hasblue corn. Blue Corn (also called Hopi Corn), has a sweet, intense flavor and a hearty, fine texture.a sweet, intense flavor and a hearty, fine texture. Blue Cornmeal is made from ground Whole BlueBlue Cornmeal is made from ground Whole Blue Corn.Corn. Use it as an ingredient in corn bread, tortillas andUse it as an ingredient in corn bread, tortillas and porridge. It works also blended with otherporridge. It works also blended with other cornmeals or flours for baking. Blue corn containscornmeals or flours for baking. Blue corn contains twenty percent more protein than white or yellowtwenty percent more protein than white or yellow corn.corn. Yellow CornmealYellow Cornmeal –– made from yellow cornmade from yellow corn kernels. Used for corn bread, tacos and otherkernels. Used for corn bread, tacos and other bread products.bread products. White CornmealWhite Cornmeal – made from white corn– made from white corn kernels. Can be used in breads and muffins.kernels. Can be used in breads and muffins. CORNCORN
  39. 39. HominyHominy - refers to corn without the germ. It is- refers to corn without the germ. It is served both whole or ground. Hominy is boiledserved both whole or ground. Hominy is boiled until cooked and served as either a cereal or asuntil cooked and served as either a cereal or as a vegetable. Hominy may also be pressed intoa vegetable. Hominy may also be pressed into patties and fried. This dish is especially popularpatties and fried. This dish is especially popular in the southern United States. Samp is anotherin the southern United States. Samp is another name for coarse hominy. Hominy ground intoname for coarse hominy. Hominy ground into small grains is sometimes called "small grains is sometimes called "hominy gritshominy grits."." Hominy is typically made by soaking corn in lyeHominy is typically made by soaking corn in lye to loosen the outer shells, which float to theto loosen the outer shells, which float to the top, where they can be skimmed off. Then, thetop, where they can be skimmed off. Then, the corn is soaked in several changes of fresh watercorn is soaked in several changes of fresh water to leach out the lye, and allowed to dry.to leach out the lye, and allowed to dry. CORNCORN
  40. 40. The end!The end!  Disclaimer: I do not own the rights norDisclaimer: I do not own the rights nor property of this powerpoint presentation.property of this powerpoint presentation. All rights reserved to the owner.All rights reserved to the owner.  Don't forget to follow me on twitterDon't forget to follow me on twitter @joviinthecity@joviinthecity  Thank You!Thank You!

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