Grains, legumes, nuts, & seeds

soybeans

only legume that contains all essential amino acids

legumes

plant whose seeds grow in pods that split along both sides

medium-grain rice

plump, moist, & tender/doesn't stick much

instant rice

precooked and dehydrated rice

brown rice

whole grain rice with all three parts remaining

refrigerate

if storing whole grain for more than 2 weeks

bran and germ

often removed in processing

germ, bran, endosperm

3 parts of grain kernel

short, medium, and long grain

3 types of rice

bran

Edible, protective layer of seed, rich in fiber

germ

Embryo in seed that can grow into new plant

pasta

Italian word for paste

endosperm

Most inner part of grain, food supply for seed's embryo, high in complex carbs

grains

The seed portion of plants

enrichment

adding back lost nutrients

fortification

adds other nutrients to 10% of Daily Value

hot dish

dont rinse if its a _____

nutritional value

extra processing affects the ________

long-grain rice

fluffy and stays seperated

short-grain rice

good for creamy dishes/sticks together

liquid

grains must be prepared in

converted rice

has been briefly boiled to save nutrients

no

is microwaving a time saver

freeze

long term storage for bread

1/2

make ___ your grains whole grains

eggs

noodles are pasta made with ______

kernel

removing the outer husk exposes _______

absorbed

rice is done when it is moist, tender, and the liquid is ___________

white rice

rice that has bran and germ removed

breads

short time storage for _______ should be at room temperature

no, looses vitamins

should you rinse prior to cooking unless stated in the recipe?

al dente

term meaning done

cool, dry, tighlty covered

uncooked rice, pasta, and cereal should be stored where

firm, yet tender, with a tiny white core

what is considered al dente