Professional Cooking - Chapter 13 "Legumes, Grains, Pasta, and other Starches"

True or False: The cooking time for Bulger is shorter than regular cracked wheat.

- True -In fact, the fine granulations can be prepared simply by pouring boiling water over them and letting them stand for ½ hour. -This type of bulgur is often served cold, mixed with lemon juice, olive oil, chopped scallions, and fresh herbs.

Why doesn't rice cooked by the pilaf method need to be washed (unless it's dirty)?

-Because the fat coating each kernel helps keep the grains separate and reduces stickiness.

Farro (far oh)

-Wheat-like grain that may be an ancestor of modern wheat. -It has been used in the Mediterranean region for thousands of years and is still widely known in Tuscany and other parts of Italy.

Steel-Cut Oats

-Whole grains that have been cut into small pieces, somewhat resembling cracked wheat. -They are usually cooked as a porridge.

Instant Oats

-Whole grains that have been steamed until cooked and then flattened between rollers. -These need no additional cooking, only reconstituting with boiling water.

Rolled Oats

-Whole grains that have been steamed until soft and then flattened between rollers. -This processing reduces their cooking time considerably.

Procedure for cooking Rice and Other Grains with the Pasta Method:

1. Drop the washed, drained grain into a large pot of boiling salted water. 2. When just tender, pour into a strainer and drain well. 3. Place in a hotel pan. -Cover and steam dry in oven 5-10 minutes, or leave uncovered and place in a steamer to steam dry.

Procedure for Simmering Rice and Other Grains:

1. For whole grains, wash the grain in cold water as necessary. -Drain. 2. Combine the grain with the proper amount of water or other liquid in a heavy saucepot. -Bring to a boil. -Stir. 3. Cover and cook over very low heat for the proper cooking time, depending on the grain. 4. Test for doneness. -Cook a few additional minutes if necessary. 5. Remove from the heat. -Drain excess liquid if necessary. -Let stand, covered, to allow moisture to be absorbed uniformly by the grain. 6. For rice and any grains that stick together, fluff with a fork and turn out into a hotel pan to let steam escape and stop the cooking.

Examples of Haricot Beans:

1. Navy bean- small, oval white bean 2. Pea bean- similar to but smaller than navy bean 3. Rice bean- tiny white bean slightly larger than a grain of cooked rice 4. Great Northern bean- medium-small white bean 5. White kidney bean, cannellini- large, white kidney-shaped bean 6. Soissons (swah sohn)- medium white bean 7. Flageolet- small, pale green bean, harvested while immature and then dried 8. Tarbais- large, white bean, broad and flat; larger than cannellini

Millet

-Small, round yellow grain that is an important food source in much of Africa and Asia. -It has a high protein content and a mild flavor. -Millet is often used as bird seed in North America. -It can be cooked like rice.

Farro has a flavor similar to that of ________.

-Wheat -It is higher in protein than wheat and can often be eaten by people who have wheat allergies. -In North America, farro is known as spelt, although the Italian name is catching on.

Meal can be defined as:

-A coarsely ground grain, as distinguished from flour, which is finely ground grain. -Common cornmeal is yellow or white, depending on the variety of corn it is made from.

Legume

-A plant that bears seed pods that split along two opposite sides when ripe. -French word meaning "vegetable." -Legumes include beans, peas, lentils, and a number of other plants. -In culinary usage, we use the word to refer to the seeds from these pods, especially when they are mature and dried.

Unlike other grains, which have a husk covering each seed, corn has:

-A set of husks covering the entire seed head, or ear. -Also unlike other grains, corn is eaten as a fresh vegetable, although different varieties are grown as grain and as a vegetable.

Bran

-A tough but edible layer of a grain that covers the endosperm.

Haricot Bean

-A variety of green bean that is allowed to ripen until the seed is mature and dry. -Haricot is the French word for "bean". -These are all varieties of green bean (haricots verts) that are allowed to ripen until the seeds are mature and dry. -The members of this group are white beans of various sizes.

Basmati Rice

-An extra-long-grain rice widely used in India and surrounding countries. -It has a distinctive nutty flavor. -Brown basmati rice is also available.

Wehani Rice

-Another aromatic rice, red in color, with a rich, earthy flavor.

Fava beans

-Are broad, flat beans. -The brilliant green of the immature vegetable turns a creamy brown color when the bean is dried. -The skin of the dried fava is tough and the texture is starchy.

How should you store raw grains?

-At room temperature in a dark, dry place and in a tightly sealed container to keep out moisture and insects.

What are the world's most important grains?

-Wheat and Rice

The milling process for white flour separates the _____ and _____.

-Bran and Germ -Wheat germ and wheat bran can be purchased separately. -They are usually used as additions to baked goods and some other dishes to enrich their nutritional content and to add flavor interest.

When the grains of Buckwheat are crushed into coarse pieces, they are called:

-Buckwheat groats and can be cooked like rice.

Pasta Method

-Cooking rice and other whole grains in a large quantity of water and then draining, like pasta. -This method is good for producing separate, unsticky grains. -However, some nutrients are lost in the cooking water, so chefs disagree about the value of the method.

Hominy

-Corn that has been treated with lye. -When it is cracked into a coarse meal, it becomes grits, popular in the southern United States and wherever the foods of the South are appreciated. -Hominy in whole-grain form is known in Mexican cuisine as pozole (poh so hleh). (It requires several hours of simmering.)

Corn as a grain is not often cooked whole. More often, it is ground into _____________ and cooked into a porridge or used in baked goods.

-Cornmeal

hole wheat grains that have been cut into smaller pieces are called:

-Cracked wheat. -This product is often added to breads and also can be cooked like pilaf

Wild Pecan Rice

-Cultivated, not wild, long-grain rice from Louisiana. -It is aromatic, with a nutty flavor, from which it gets the name pecan.

White rice and other polished grains are only the _______________.

-Endosperm -The grain is polished or milled to remove the bran and germ.

Lima beans, also called butter beans

-Flat, broad beans ranging from creamy white to pale pastel green in color, in a range of sizes from large to small. -They have a starchy texture and a distinctive flavor unlike that of any of the kidney beans. -Like peas, they are often harvested when they are immature and moist and eaten as a fresh vegetable.

The most common use of wheat is to be made into _______.

-Flour

Dal

-Generic term in India for dried legume. -Legumes used in Indian cuisine include: 1. Moong Dal (mung bean) 2. Masoor dal (red lentil) 3. Urad dal (a tiny, white split lentil) 4. Chana (chickpea)

Quinoa (keen wah)

-Grain native to the South American Andes that has only recently become an occasional feature of North American menus. -Quinoa is high in good-quality protein and lower in carbohydrates than other grains. -It's a tiny, round grain with an ivory color and a mild, delicate flavor. -When cooked, the germ of the grain unwinds, making it look as though each grain has a tail.

How is cultivated Wild Rice slightly different from that harvested in the wild?

-Grains of cultivated wild rice are generally larger and firmer, but the texture of the cooked rice is coarser and the flavor less complex. -Cultivation has helped reduce the price of wild rice, however.

Grains are the edible seeds of various members of the _____ family.

-Grass

Green Wheat

-Wheat that is harvested while immature and then dried. -It can be cooked like cracked wheat.

Regular Milled White Rice

-Has been milled to remove the outer bran coating. -This process removes some vitamins and minerals, but it produces a white, lighter-textured product most people prefer. -White rice appears in several forms (Enriched, Short Grain, Medium Grain, and Long Grain).

Barley (usually purchased as pearled barley)

-Has been milled to remove the outer bran layers. -It is commonly used in soups, but it can also be cooked by the pilaf method and served like rice, although it has a longer cooking time.

Instant Rice

-Has been precooked and dried so it can be prepared quickly. -It does not hold well after cooking, and the grains quickly lose their shape and become mushy.

Long-Grain Rice

-Has long, slender grains that stay separate and fluffy when properly cooked. -It is used for side dishes, entrées, casseroles, and so on.

Enriched Rice

-Has received a coating of vitamins to compensate for some of the nutrients lost in milling.

Brown Rice

-Has the bran layer left on, giving it a light brown color, a slightly coarse, crunchy texture, and nutty flavor. -Brown rice is available as short, medium, or long grain. -Brown rice takes about twice as long to cook as white rice.

Red lentils

-Have long been a mainstay in India and have become popular in the West only recently. -They are tiny, salmon-pink lentils that have been split, with the dark hull removed. -Red lentils turn yellow when cooked and break apart to form a purée.

Triticale

-High-protein hybrid of wheat and rye. -It is often ground into flour, but it can also be cooked whole like rice. -Triticale has a nutty, sweet flavor.

How should you store milled grains (such as white rice)?

-If the germ is removed, it will keep for many months. -Whole grains are somewhat more perishable because the fat content of the germ can become rancid.

Germ

-In a grain, it's the tiny embryo that forms the new plant when the seed sprouts.

Couscous (koose koose)

-Isn't actually a grain, although it resembles one. -It is made from semolina wheat, a variety of high-protein wheat, and is sort of a granular pasta.

Parboiled Rice or Conerted Rice

-It has been partially cooked under steam pressure, redried, and then milled or polished. -This process results in a higher vitamin and mineral content, compared with regular milled white rice.

Why shouldn't you purchase low-grade rice?

-It tends to be dirty. -Or the rice has been coated with talc.

Polenta

-Italian-style cornmeal. -Polenta has become popular in North America in recent years.

Toasted buckwheat is called ______.

-Kasha. -The toasting gives it a nutty flavor. -Kasha is popular in Eastern European and Jewish cooking. -Cooked like pilaf.

The three most important types of dried legumes in Western kitchens are:

-Kidney beans, peas, and lentils. -Several unrelated legumes, including chickpeas, fava beans, soybeans, and lima beans, play smaller roles on the menu.

The most prized lentils are the tiny green lentils, commonly known as:

-Le Puy Lentils -This is because the best ones are grown in Le Puy, France. -They have a dark green or gray-green hull and, unlike other lentils, keep their shape fairly well when cooked.

Kamut (kah moot)

-Like farro, this is an ancient relative of wheat. -It is similar in composition and flavor.

Jasmine Rice

-Long-grain white rice from Thailand and other parts of Southeast Asia. -It is fragrant, a little like basmati rice but more delicate or floral.

Oats

-Most familiar in North America as a breakfast food. If they are cooked and not just softened during the steaming process, they become instant oats. These need no additional cooking, only reconstituting with boiling water.

Wild Rice

-Not actually rice but rather the seed of an unrelated grass native to the northern United States and Canada. -The grains are long, slender, hard, and dark brown or nearly black in color. -Because of its unique nutty flavor, scarcity, and high price, wild rice is considered a luxury food.

Arborio Rice

-One of several Italian varieties of a type of short-grain rice essential for making the highest-quality risotto. -It is the variety most often found in North America and the one specified in recipes. -Two other varieties, less widely available, used for risotto are: 1. Carnaroli 2. Vialone Nano

Soybeans

-One of the world's most important bean crops because of their high protein content as well as their rich oil content. -Fresh soybeans are used as a vegetable. -Dried soybeans are very hard and require a long cooking time, but they are not often cooked and eaten directly. -Rather, they are used to make a variety of other foods, such as soy sauce, soybean paste or miso, and tofu or bean curd.

Pigeon Peas

-Popular in the southern United States as well as in parts of Africa and the Caribbean. -They are not related to green or yellow peas nor to kidney beans but, like regular peas, are often sold fresh in the pod as well as dried. -Small and round or oval, with beige skin flecked with brown.

Black-eyed Peas

-Popular in the southern United States as well as in parts of Africa and the Caribbean. -They are not related to green or yellow peas nor to kidney beans but, like regular peas, are often sold fresh in the pod as well as dried. -Small, white, kidney-shaped beans with a black spot where the bean attaches to the pod. Pigeon peas are small and round or oval, with beige skin flecked with brown.

Legumes are high in ________ and, thus, are important in vegetarian diets.

-Protein -They are rich in B vitamins and minerals. Some legumes, like the soybean, are also rich in fat.

Because dried beans, peas, and lentils are dry and hard, they must be ___________.

-Rehydrated -They must absorb water—in order to be made edible.

Short-Grain and Medium Grain Rice

-Rice has small, round kernels that become sticky when cooked. -They are used for such preparations as rice pudding and rice molds. -In addition, the regular boiled rice used in Japanese cuisine for everyday eating and for making sushi is short-grain rice.

What type of prepping is necessary before cooking Rice?

-Rinsed in cold water before boiling or steaming. -This removes the excess starch that makes it sticky. -The rice industry recommends not washing rice because it removes some of the vitamin coating of enriched rice. -But that's probably a small price to pay for a more attractive product.

Chickpeas, also called garbanzos (or in Italian, ceci) (chay chee)

-Round, hard, yellow-brown beans about twice the size of peas and best known as the main ingredient in hummus. -They stay firm and whole when cooked and have a nutty flavor. -Dried chickpeas are also ground into flour.

The primary cooking method used to prepare dried legumes is ___________.

-Simmering -Once the beans are cooked and tender, they can be finished in a variety of ways.

Yellow Lentils

-Small split lentils similar to red lentils, but less often seen.

Lentil

-Small, lens-shaped legumes. -They have a shorter cooking time than kidney beans, even when whole, and do not need soaking. -If desired, however, they may be soaked, resulting in an even shorter cooking time.

Adzuki Beans

-Small, oval beans with a thick red skin. -They are used primarily in Asian cooking in sweet as well as savory dishes.

Mung beans

-Small, round beans with a dark green skin and white interior. -They are often sprouted to make the bean sprouts widely used in Chinese cooking. -As dried legumes, they are available whole or hulled and split. -The split form has a much shorter cooking time. Split mung beans break apart when cooked to make a purée. -Mung beans belong to the same family as pigeon peas and black-eyed peas.

Glutinous rice (also called Sticky Rice and Sweet Rice)

-Sweet-tasting short-grain rice that becomes quite sticky and chewy when cooked. -It is used for a number of special dishes, including desserts, in Chinese and Japanese cuisines. -It is often cooked by soaking and steaming rather than boiling. -This isn't the rice used for sushi, which is made with regular Japanese short-grain rice.

Buckwheat

-Technically not a grain because it is the seed not of a grass but of a plant with branched stems and broad, arrow-shaped leaves. -Whole buckwheat is often ground into flour.

Flax Seeds

-Technically not a grain because they are not seeds of a grass. -Flax has recently gained popularity because it is thought to have some health benefits due to its beneficial fiber as well as a high quantity of omega-3 fatty acids. -The seeds are used mostly in small quantities in breads and in commercial breakfast cereal preparations. -Consuming them in large quantities can cause digestive problems.

A product labeled whole grain consists of:

-The endosperm, bran, and germ.

Husk

-The inedible fibrous outer layer of a grain that is removed during processing.

Brown Lentils

-The most common lentils in Western kitchens. -They range in color from medium brown to greenish-brown.

Parboiled Rice

-The most widely used in food service. -The grains stay firm, separate, and light, and the product holds well in the steam table without becoming mushy or sticky. -However, the flavor and texture are not like those of regular long-grain rice, so it is not preferred by all customers.

Endosperm

-The starchy mass of a grain that forms most of the kernel.

Wheatberries

-The whole grain minus the hulls. -They are generally cooked by boiling or simmering, but cooking time can be several hours. -Soaking overnight reduces the cooking time to about 1 hour.

How should you simmer cracked or flaked cereals such as rolled oats?

-They are usually stirred into boiling water. -Because of the size of the particles, there is little danger of lumping. -Cracked or flaked cereals such as rolled oats consist of large particles.

What type of prepping is necessary before cooking Whole Grains?

-They may need to be picked over like dried beans to remove foreign matter such as tiny stones or bits of soil. -In addition, whole grains usually should be washed and drained before cooking.

Amaranth

-Tiny, yellow-brown seed with a somewhat spicy, nutty flavor when cooked. -It contains high-quality protein and thus is useful in vegetarian diets.

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.

The most common method for cooking rice and other whole grains is:

-To place the washed grain in a heavy pot with the right amount of water or other liquid to hydrate it, bring it to a simmer, cover, and cook slowly until all the water is absorbed. -The exact amount of liquid needed varies considerably, depending on: 1. The type of grain, its age, and its moisture content. 2. Tightness or looseness of the cover. (degree of moisture loss during cooking) 3. Desired moistness of the finished product.

Why must Quinoa be washed and rinsed well before cooking?

-To remove a bitter coating that occurs naturally on the grain.

True or False: Converted rice and instant rice do not need to be washed.

-True

True or False: Converted rice takes slightly more liquid and time to cook than Parboiled Rice.

-True

True or False: Split peas cook quickly without preliminary soaking.

-True

True or False: 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.

-True -They are usually split, with the hull removed, in order to speed cooking time, although whole peas are also available.

True or False: When cooking rice and other whole grains It's better to add too much liquid than too little.

-True -With too little moisture, the grain will not cook to tenderness. -If a little too much is added, remove the pan from the heat, keeping it tightly covered, and let it stand for a few minutes. -Liquid remaining in the bottom of the pan is likely to be absorbed. If there is much excess liquid, drain it off.

Bulgur

-Type of cracked wheat that has been partially cooked or parched. -It is usually available in coarse, medium, and fine granulations.

Blue Corn

-Usually available as blue cornmeal, is derived from early varieties of corn grown by Native Americans.

Procedure for Preparing Dried Legumes:

1. Pick over to remove any foreign particles. -Rinse well. 2. Soak overnight in 3 times the volume of water. -Split peas and some lentils do not require soaking. Check package directions. 3. Drain the beans. -Place them in a pot and add fresh cold water to cover by 1-2 inches. 4. Bring to a boil. -Reduce heat and simmer, covered, until tender. -Do not boil, or the legumes may toughen. -Some beans require up to 3 hours of simmering. 5. Check texture for doneness. -A properly cooked bean is soft and creamy in texture, not hard or grainy. -Unless a purée or soup is desired, kidney beans should remain intact, not cooked so long they are falling apart. -Other peas and beans will form a purée or remain whole, depending on the type. 6. If you forget to soak beans overnight, an alternative method can be used. -Put the beans in a cooking pot with 3 times their volume of cold water. -Bring to a boil. -When water just starts to boil, cover tightly and remove from the heat. -Let stand 1 hour. -Then proceed with step 3 above.

Examples of Kidney Beans:

1. Red kidney bean- dark red-brown medium bean with tough skin 2. Pink kidney bean- pink-red bean similar to red kidney 3. Pinto bean- medium kidney bean with tan skin splotched with pink-brown 4. Black bean or turtle bean- small, black, oval kidney bean 5. Cranberry bean or borlotti bean- medium kidney bean, pale pink skin spotted with red 6. Brown or Swedish bean- small, oval, brown-skinned bean 7. Calypso bean- medium oval bean, white with black patches 8. Appaloosa bean- medium kidney-shaped bean with black and white skin

Most grains are cooked by one of three cooking methods:

1. Simmering Method 2. Pilaf Method 3. Risotto Method

A grain consists of what 4 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.

Procedure for Cooking Rice in an Oven:

1. Wash rice in cold water until water runs clear. 2. Bring salted water to boil. -Combine all ingredients in a shallow steamer pan. -Cover with foil or tight lid. -Place in 375°F oven. 3. Test rice for doneness. -Bake 2-4 minutes more if necessary. 4. Fluff rice with fork or slotted spoon to let steam escape. *Cooking times: -Long- and medium-grain: 25 minutes -Parboiled: 30-40 minutes -Brown: 1 hour

Procedure for Cooking Rice in a Steamer:

1. Wash rice in cold water until water runs clear. 2. Bring salted water to boil. Combine all ingredients in a shallow steamer pan. Place uncovered pan in steamer for cooking time recommended by equipment manufacturer. 3. Test rice for doneness. -Steam 2-4 minutes more if necessary. 4. Fluff rice with fork or slotted spoon to let steam escape. *Cooking times depend on type of steamer.

Procedure for Cooking Rice on a Rangetop:

1. Wash rice in cold water until water runs clear. 2. Combine all ingredients in a heavy pot. -Bring to boil. -Stir. -Cover and cook over very low heat. 3. Test rice for doneness. -Cook 2-4 minutes more if necessary. 4. Turn rice out into a hotel pan. -Fluff with fork or slotted spoon to let steam escape. *Cooking times: Long- and medium-grain: 15-20 minutes Parboiled: 20-25 minutes Brown: 40-45 minutes