11 potatoes & grains 11.2 grains. objectives outline methods to select, receive, and store...
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11 Potatoes & Grains
11.2 Grains
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Objectives
• Outline methods to select, receive, and store grains
• Describe physical properties of grains
• Distinguish between various forms of grains
• Using a variety of recipes and cooking techniques, prepare grains
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Terms
Arborio(ahr-BORE-ee-oh)
Germ Pilaf(PEEL-ahf)
Whole grain
Bran Grain Risotto(ree-ZO-to)
Durum wheat
Hull Semolina
Endosperm
Milling process
Stone ground
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Intro
• Grains: grasses that grow edible seeds
• Whole grains: have not been milled
• Hull: protective coating, or husk that surrounds the grain
• Bran: tough layer surrounding the endosperm– Good source of fiber and B vitamins
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Intro
• Endosperm: largest part of grain, and major source of protein and carbohydrate
• Germ: provides trace of fat and is rich in thiamine
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Parts of Grain
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Intro
• Grains, like beans and potatoes are starchy
• Farinaceous (fare-eh-NAY-shus) refers to starchy foods
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Grains and Processing
• Processed grains: cut, crushed, rolled, ground are all forms of milling
• Whole grains: minimally processed, just husk or hull is removed, long cooking times, sometimes parcooked to or precooked
• Whole grains stored 2-3 weeks (fat/germ)
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Grains and Processing
• Refined grains: highly processed, less nutritional value, fewer vitamins, minerals, and fiber (Durum – Semolina)
• Pearl grain: bran removed
• Cracked grain: cut into large pieces
• Meal: fine particles
• Rolled: cooked and flaked
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RiceLong-grain rice: four to five times longer than it is wide, fluffy. Example: Basmati, Thai Jasmine
Medium-grain: shorter than long- grain, tends to stick. Example: Calrose, brown rice
Short-grain: almost round, high starch, sticky. Example: Arborio, sweet rice, glutinous rice
Wild rice: seed of a marsh grass, not related, nutty flavor
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WheatWheat berries: whole kernel of wheat, not hulled, polished, or steamed
Cracked wheat: made by crushing wheat berries into pieces
Bulgur: made from steamed whole wheat berries that are crushed into small pieces (Tabouli)
Wheat bran: made from the bran surrounding the wheat kernel
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Corn• Only grain eaten both fresh and dried
• Good source of niacin if treated with alkaline solution (lye)
• Hominy: (HOM-uh-nee) whole dried corn kernel with hull and germ removed
• Posole: (poh-SOH-leh) whole kernel with germ and bran intact and soaked in alkaline solution
• Grits: made from cracked hominy
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Corn
• Cornmeal: whole corn ground into meal
• Masa Harina: cornmeal made from posole
• Polenta: Italian term for cornmeal
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Other GrainsOats: available as groats, oatmeal, rolled or old-fashioned, quick cooking, instant, oat flour, oat bran
Barley: available as pearled, Scotch, and flour
Quinoa: available as whole kernels, high-protein ancient South American grain
Rye: available as berries, flakes, and flour
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Grain Cooking Methods
• Boiling/steaming– Boiled grains are made by stirring a measured
amount of grain into a large pot of boiling salted water
– Steamed grains are made by stirring a measured amount of grain into a measured amount of liquid and then cooked covered until grain has absorbed liquid
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Grain Cooking Methods
• Pilaf– Middle east origin– Usually rice– First sautéed in pan with oil or butter, then
add hot liquid, cover, cook– Results in firmer texture
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Grain Cooking Methods
• Risotto– Italian rice dish made with Arborio rice– First sautéed, small amounts of hot liquid
added and stirred until absorbed, process repeated until liquid is used
– Produces a creamy dish
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Grain Presentation
• Hot grain dishes– Entrée, side dish, appetizer– Risotto, polenta
• Cold grain salads– Tabouli, etc.
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