Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Grain, Legumes and Milled Products

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Introduction to Grains, Legumes and Milled Products 2 subgroups of Grains 1- Whole Grains– contains entire kernel of grain Example: Oatmeal 2- Refined Grains – Grains are processed Example: White flour Legume- Type of plant that has seeds that grow in a pod o Examples: Peas or beans that grow in pod Milled Product – Product that has been milled or ground Examples: Grits; corn meal; etc.

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Barley Type of grain Mild flavor Typically sold as whole grain or pearl barley High in fiber types-grains

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Bulgur Type of wheat To make bulgur, wheat is steamed, dried and cracked Nutty flavor Grainy texture storing/food/common-types-grains

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Kasha Toasted buckwheat groats Sweet and musky flavor Type of fruit seed storing/food/common-types-grains

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Quinoa Type of plant Complete protein – contains all nine essential amino acids storing/food/common-types-grains

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Wheat Berries Type of grain Minimally processed whole kernels of wheat Strong, sweet taste storing/food/common-types-grains

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Green Beans vegetarian.lovetoknow.com/List_of_Legumes Type of legume Medium length Contain green seeds Can eat entire pod as well as beans

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Kidney Beans Type of legume Shaped and colored like a kidney Usually eaten without pod Typically sold dried Soak in water over night to soften beans vegetarian.lovetoknow.com/List_of_Legumes

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Soybeans Type of legume Can be used in various ways Can be eaten in pod (edamame) Can be removed from pods and cooked vegetarian.lovetoknow.com/List_of_Legumes

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Pinto Beans Type of legume Most common bean in US Typically sold dried out of pods Soak in water overnight vegetarian.lovetoknow.com/List_of_Legumes

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Garbanzo Beans Type of legume Another name is chickpeas Can be group up dry to form flour Used to make humus, soups, salads, etc Soak overnight in water before making hummus vegetarian.lovetoknow.com/List_of_Legumes

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Southern Peas Type of legume Also called cow peas or black eyed peas Defined by black spot Sold dried Soak in water overnight to soften them vegetarian.lovetoknow.com/List_of_Legumes

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School English Peas Type of legume Grow on vines Have tough, inedible pods Typically found in frozen section or in cans at grocery stores vegetarian.lovetoknow.com/List_of_Legumes

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Snow Peas gecache/product_detail/snowpeas.jpg vegetarian.lovetoknow.com/List_of_Legumes Type of legume Variety of green pea Consumed still in the pod Pods are flat Can be eaten raw or cooked

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Sugar Snap Peas Type of legume Edible pod Pea pod is rounded not flat Can be eaten raw or cooked vegetarian.lovetoknow.com/List_of_Legumes

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Lentils Type of legume Different colors and sizes Small and flat Often sold dried- soak in water overnight vegetarian.lovetoknow.com/List_of_Legumes

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Peanuts vegetarian.lovetoknow.com/List_of_Legumes Type of legume Split pod Uses in food more closely related to nuts Physical structure resembles legume

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Grits Type of milled product Corn is milled and broken into small grains midstatemills.files.wordpress.com/2011/02/3_whitequickgrits.jpg

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Corn Meal Type of milled product Type of meal produced from corn nuts.com/images/auto/801x534/assets/9a0eff cfd.jpg

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Flour Type of milled product Beginning product is milled until extremely fine powder Various types of flours: rice flour, whole wheat flour, etc. americanpreppersnetwork.com/wp- content/uploads/2012/12/whole-wheat-flour-and-stalk1.jpg

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Grains Storing grains o Some grains can be stored in a dry area in an air tight container if uncooked o Some grains may need to be stored in the refrigerator or freezer to extend shelf life o Look for mold and examine the expiration date to determine if the gain is still good o If the product smells bad, it might have spoiled o If the grain is moist or wet in some places, it has gone bad Preparing grains o Some grains must be soaked overnight in water before cooking Cooking grains o Some grains are boiled soften the grains and make them more palatable o Grains are often boiled in water or broth Serving grains o Grains are often served as a side dish with along with vegetables and a protein

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Legumes Storing Legumes o Storage of legumes depends on type of legume o Typically stored in refrigerator to prevent spoilage o Canned legumes are shelf stable until container is opened Preparing legumes o Legumes need to be washed off before cooking Cooking legumes o Legumes can be stir-fryed, steamed, etc. Serving legumes o Legumes are often incorporated into a stir-fry or steamed o Often incorporated into soups

Chef Dee Smith, CSFE Culinary Arts Instructor -West Forsyth High School Milled Products Storing milled products o Milled products such as flour and cornmeal are often stored in the refrigerator once package is opened Preparing milled products o Little preparation is needed begin cooking with milled products Cooking milled products o Milled products can be cooked in a variety of ways o Typically incorporated into baked products Serving grains o Milled products can be served in a variety of ways o Milled flour can be used to make a bread o Milled cornmeal can be used to make cornbread o Grits can be served as part of a breakfast course