Grain Review

What will take longer to cook, old or new beans?

old beans

To make soft polenta, a ratio of ____ part cornmeal to ____ parts liquid is generally used.

1 : 6

When reheating rice, make sure it reaches a core temperature of at least...

165º F (74º C).

Cooked grains that have been properly cooled can be stored in an airtight container in the refrigerator for...

4 to 5 days

How long can cooked bean be stored in the refrigerator for?

5 days

If added at the beginning, the color of what vegetable puree will be affected by risotto's long cooking time?

Asparagus puree

What type of grain is the most suitable for making a risotto-style dish?

Barley

Dried peas and lentils must always be soaked.

False

Grains must always be rinsed prior to cooking.

False

Grains must only be cooked for the recommended time on the package - not any longer or shorter.

False

Polenta must be continuously stirred during the entire cooking process.

False

What are the four parts of the grain?

Husk, Bran, Germ, Endosperm

When incorporating sauces into risotto, the liquid used to cook the risotto needs to be ___________ in flavor.

Light

When making pilaf, the mirepoix is always browned

No

Should all types of rice be rinsed?

Nope

Cracked wheat is less nutritious than whole wheat kernels.

Not true

Raw brown rice should be stored where?

Refrigerator.

What should you do to the pilaf after its done cooking and for how long?

Rest for 10 to 20 minutes.

What is the best way to check grains to see if they are done?

Taste them.

Brown rice is more nutritious than white rice.

True

Does soaking reduce the cooking time the rice needs?

Yes

Grains can be cooked using the four main methods used to cook rice.

Yes

If polenta becomes too thick during the cooking process, what should you do?

You can thin it out by whisking in more hot liquid.

What is the proper risotto-making sequence?

sweat mirepoix - toast rice - deglaze - incorporate cooking liquid

The main difference between the pilaf method and the steaming method is...

the rice or grain is first sauteed in oil or butter.