Culinary Arts Study Guide Chapter 17

List four types of edible seeds.

sunflower, pumpkin, walnut, and sesame

Explain how to prepare leftover cooked pasta for freezing.

take 1 teaspoon of cooking oil and poor it over the drained pasta put in serving size proportions

Briefly describe how to soak beans.

take 10 cups of hot water for every 1 pound of beans, let simmer for 2-3 minutes, then remove from heat and cover the beans

How would you prepare bulgur?

poor hot water over the dry grain and let sit for 30 minutes

How can you keep cooked pasta hot?

put the colander over a pan full of hot water and cover

Identify three guidelines for storing grains and grain products

refrigerate for 'couple week' storage; put uncooked grains in cool, dry places; bread can sit at room temperature for short period storage

What is converted rice

rice that has been parboiled before the husk is removed

How do legumes and grains work together to provide protein in an eating plan?

the amino acids of one fill in the missing amino acids of the other, therefore making it a complete protein

What are the three main parts of every grain, seed, and kernel?

the germ, endosperm and bran

fermentation

the process of grains where ...

What is the approximate cooked yield of one cup of barley? Or kasha?

Barley is 3 cups. Kasha is 2 and 1/2 cups

In what ways are cornmeal and grits similar? What is the difference between them?

Both are grounded from corn; however cornmeal is made from the whole corn kernel while grits are made from only the endosperm

Are wheat bread and whole wheat bread the same product? Explain.

no, whole wheat bread is made from the entire grain while wheat bread is made from grain that has had parts removed

Why might you add wheat germ to food

for a nutritional boost or a crunchy texture

What are grains

grains are the seeds of plants

What are legumes?

legumes are the plants which have seeds that split into equal portions