1. Other Grains
CHRM Vegetable, Starch & Protein Basics
Session One

2. Barley 8 Essential Amino Acids (9 for “complete) Regulates Blood Sugar
Coffee Substitute
Pearled Barley (hulled and polished)
Beer & Distilled Spirits
Soups & Porridges
Substitute for Rice
CHRM Vegetable, Starch & Protein Basics
Session One

3. Barley Risotto CHRM 1110 Vegetable, Starch & Protein Basics
Session One

4. Buckwheat
Buckwheat “Groats” are used for porridge called “Kasha” (E. Europe & W. Asia)
Used in prod. “Soba” noodles (Japan)
Buckwheat Crepes, “blinis” (Russia)
No Gluten
Not a cereal grain, but a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey.
Diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure. The Yi people of China consume a diet high in buckwheat (100 grams per day, about 3.5 ounces). When researchers tested blood lipids of 805 Yi Chinese, they found that buckwheat intake was associated with lower total serum cholesterol, lower low-density lipoprotein cholesterol (LDL-the form linked to cardiovascular disease), and a high ratio of HDL (health-promoting cholesterol) to total cholesterol.
CHRM Vegetable, Starch & Protein Basics
Session One

5. Soba Noodles
CHRM Vegetable, Starch & Protein Basics
Session One

6. Quinoa Originated in the Andes, used for 6000 yrs.
Incas considered this holy and the “Mother of all Grains”
Rich in Protein and “Complete” Gluten-Free, Easy to Digest
Used in soups and bread, and also fermented with millet to make a beer-like beverage.
An essential amino acid cannot be synthesized by humans, and therefore must be supplied in the diet. 8 (phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, leucine, and lysine) for Adults and 12 are required by infants and growing children (cysteine , tyrosine , histidine and arginine) Quinoa is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains.
CHRM Vegetable, Starch & Protein Basics
Session One

7. Quinoa
CHRM Vegetable, Starch & Protein Basics
Session One

8. Grain Web Quest Amaranth Farro Kamut Millet Spelt Teff Triticqle
CHRM Vegetable, Starch & Protein Basics
Session One

9. Fish and Shellfish
Chapter 19

10. Fish and Shellfish
Fish are aquatic vertebrates with fins for swimming and gills for breathing
Shellfish are aquatic invertebrates with shells or carapaces

11. Round Fish Include fresh and saltwater varieties
Have fins and internal bone structures
Have eyes on both sides of their heads
Bodies are truly round, oval, or compressed

12. Flatfish Found in deep ocean waters
Have asymmetrical, compressed bodies
Swim in a horizontal position
Have both eyes on top of their heads
Bottom dwellers
Top of their bodies is dark and the bottom is lighter in color

13. Mollusks
Have small unsegmented bodies and no internal skeleton

14. Univalves
Single shell
Marine snails
Abalone
Conch
Snails

15. Bivalves
Two bilateral shells
Clams
Oysters
Scallops
Mussels
Cockles

16. Cephalopods No exterior shell One single internal shell called a pen
Squid
Octopus
Calamari

17. Crustaceans Have a hard outer shell and jointed appendages
Found in both fresh and salt water
They breathe through gills
Crayfish
Crab
Lobster
Shrimp

18. Crab
King
Dungeness
Soft-shell
Blue
Stone
Snow

19. Interior Structure of a Maine Lobster

20. Inspection and Grading of Fish and Shellfish
Grades assigned to fish are A, B, C
Inspections on fish and shellfish are voluntary
Type 1: plant, product and processing methods from raw to final product
Type 2: warehouses, processing plants and cold storage facilities
Type 3: fishing vessels and plants
Inspection services for sanitation only

21. Determining Freshness in Fish
Smell
No odor or the smell of the sea
Eyes
Clear and full
Gills
Intact and bright red
Texture
Flesh should be firm
Fins and scales
Moist and full
Appearance
Moist and glistening
Movement
Shellfish that is purchased alive should show movement
Crustaceans should close their shells when tapped

22. Market Forms of Fish Whole or round Drawn Dressed Pan-dressed
Butterflied
Fillet
Steak
Wheel or center-cut

23. Market Forms

24. Market Forms (cont’d)

25. Market Forms (cont’d)

26. Market Forms (cont’d)

27. Market Forms (cont’d)

28. Market Forms (cont’d)

29. Market Forms (cont’d)

30. Storing Fresh Fish and Shellfish
Temperature between 30°F and 34°F
If shipped in ice, store in ice
Do not allow seafood to become dry
Scallops and fish fillets should not be in direct contact with ice
Live animals should be stored in saltwater tanks or in boxes with seaweed
Bivalves should be stored in net bags or boxes at high humidity

31. Purchasing Terms Fresh Chilled Flash-frozen Fresh-frozen Frozen Glazed
Never frozen
Chilled
Fresh, held at 30°F to 34°F
Flash-frozen
Quickly frozen onboard ship, within hours of being caught
Fresh-frozen
Frozen while fresh, but not quickly
Frozen
Subject to temperature below 0°F
Glazed
Dipped in water to form a protective shell of ice
Fancy
Code word for previously frozen

32. Cooking Seafood All cooking methods can be used
Seafood is inherently tender
Should be cooked until just done
Overcooking is the most common mistake made in preparing seafood

33. Determining Doneness Translucent flesh becomes opaque
Flesh becomes firm
Flesh separates from the bone easily
Flesh begins to flake

34. Today’s Menu Each Group Choose One: 1) Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth 2) Red Snapper On Pearl Barley and Porcini Risotto with Sautéed Swiss Chard 3) Sea Bass with Ginger-Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction 4) Seafood Quinotto
CHRM Vegetable, Starch & Protein Basics

35. CHRM 1110 Vegetable, Starch & Protein Basics
Arctic Char
Sustainable: Land-Based Farms
Low-Risk of Escape
Contained Contaminated Water
Cold Water
Similar to Trout or Salmon
Seafood Watch Rating: “Best Choice”
Delicious
CHRM Vegetable, Starch & Protein Basics

36. CHRM 1110 Vegetable, Starch & Protein Basics
Meyer Lemon
Thin-Skinned
Less Tart
Cross between Tangerine and Lemon
Season: Nov, Dec…April
CHRM Vegetable, Starch & Protein Basics

37. CHRM 1110 Vegetable, Starch & Protein Basics
Couscous
Smallest of Pastas
Crushed & Steamed Semolina
Moroccan/N. African Cuisine
Israeli Couscous, larger
CHRM Vegetable, Starch & Protein Basics

38. CHRM 1110 Vegetable, Starch & Protein Basics
Red Snapper
Wild Caught
Gulf Waters
True Red Snapper Considered on the Decline-Rarely found in the Markets
Other Varieties:
Yellow-Tail, Pink, Grey, …
CHRM Vegetable, Starch & Protein Basics

39. Pearl or “Pearled” Barley
Bran Removed and Polished
CHRM Vegetable, Starch & Protein Basics

40. CHRM 1110 Vegetable, Starch & Protein Basics
Black Sea Bass
Not “Chilean” Sea Bass
Mercury
Overfished
Once overfished, now Rebuilding
CHRM Vegetable, Starch & Protein Basics

41. CHRM 1110 Vegetable, Starch & Protein Basics
Quinotto
Peruvian “Risotto”
Made with Quinoa
CHRM Vegetable, Starch & Protein Basics

42. Lemon Grass (Citronella)
Use only white and light-green parts
Very woody, Mostly cooked…In Asia, may be eaten raw
Flavor of Lemon
Freezes Well
CHRM Vegetable, Starch & Protein Basics