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Cereals,pulses and rice
This document summarizes different types of cereals, pulses, and rice. It provides details on various cereal grains like wheat, barley, buckwheat, maize, oats, and others. For pulses, it lists beans, chickpeas, lentils and describes them as a rich source of protein. The document then describes long grain and short grain rice varieties and their characteristics. It provides specific examples for different categories of rice from countries around the world.
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Cereals,pulses and rice
- 1. CEREALS -SEEDS OF GRASSPLANTS SUCH AS WHEAT, BARLEY…….. -USUALLY GROUND INTO FLOURS -RICH SOURCE OF CARBOHYDRATES
- 2. VARIOUS TYPES OFCEREAL • PEARL BARLEY- JOWAR • BUCKWHEAT- KUTTU • MAIZE- MAKKI • OATS- VILAYTI JAI • WHEAT- KANAK • SAGO- SABUDANA • BRAN- KANNI • RICE- CHAWAL
- 3. PULSES -EDIBLE SEED OFCERTAIN LEGUMES(PLANT WITH STEM AND LEAVES) -USUALLY SOAKED AND BOILED TO BE MADE INTO STEWS,SOUPS,SALADS………… -RICH SOURCE OF PROTIENS
- 4. VARIOUS TYPES OFPULSES • 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 SEEDOF 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 RICESHORT 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 -USEDIN 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 -ROUNDGRAIN, 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- classifiedas 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 NOTHAVE 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 NUTTYAROMA 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 MOHDABDULLAH