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