Culinary Presentation
Transcript: Lizbeth Garcia Culinary 9 April 2018 Dried Legumes A legume is a plant that bears seed pods that split along two oppisite sides when ripe. Legumes include beans,peas, lentils, and a number of other plants. Dried beans and peas have been used as food for thousands of years, and they continue to be important foods today. Legumes are high in protein and, thus, are important in vegetarian diets. They are rich in B vitamins and minerals. Some legumes, like the soybean are rich in fat. Dried Legumes Red Kidney bean: Dark red-brown medium bean with tough skin Pink Kidney bean: Pink-red bean similar tored kidney Pinto beans: medium kidney bean with tan skin splotched with pink-brown Black bean or turtle bean: small, black, oval kidney bean Cranberry bean or borlotti bean: medium kidney bean, pale pink skin spotted with red Brown or Swedish bean: small, oval, brown-skinned bean Calypso bean: medium oval bean, white with black patches Appaloosa bean: medium kidney-shaped bean with black and white skin Kidney Beans Types and Varieties Dried green and yellow peas are the same peas we eat as a fresh vegetable, but they are left on the vine until mature and dry. They are usually split, with the hull removed, in order to speed cooking time, although whole peas are also available. Split peas cook quickly without preliminary soaking. Peas Lentils are small, lens-shaped legumes. They have a shorter cooking time than kidney beans, evenwhen whole, and do not need soaking. If desired, however,they may be soaked, resulting in an even shorter cooking time. Lentils Lentils In general, the brown and green varieties retain their shape well (some more fully than others), whereas the hulled and, most particularly, split red and yellow lentils tend to disintegrate and, therefore, are best for soups or in applications where they'll be pureed. Grains Grains Wheat and rice are without doubt the worlds two most important grains. Unlike rice, wheat is rarely cooked and eaten as a whole grain. Rather, its primary use is to be ground into flour for making breads and other baked goods. Grains are the edible seeds of various members of the grass family. Each seed consists of four parts: 1. The husk- an inedible fibrous outer layer that is removed during processing 2. The endosperm- the starchy mass that forms most of the kernel 3. The bran- a tough but edible layer covering the endosperm 4. The germ- the tiny embryo that forms the new plant when the seed sprouts A product labeled whole grain consists of the endosperm, bran, and germ. The grain may be polished or milled to remove the bran and germ. White rice and other polished grains are only the endosperm. Types of Grains Types of Grains
Prezi Present
Prezi Video
Prezi Design
