Understanding Legumes, Grains, Pasta and other Starches

*For most of human history grain's have been the most important source of nutrients and calories to sustain life, and in many parts of the world this remains true today.* In many region's, dried bean's, eaten together with rice, are a more common source of protein than meat or fish. Dried legume's are actually matured, dried versions of some of the fresh vegetables discussed in an earlier unit. Pasta's and noodle's are important starchy foods made from grain's, usually wheat, but also rice and other grain's. *In this unit we look mainly at the noodle products inherited from Italian cuisine, but we also learn about noodles from other cuisines.*
Learn How to Select and Cook Legumes, Grains, Pasta and other Starches in a Flash
Here are just some of the things you will learn in this presentation: ü How to identify the major types of dried legume's. ü How to identify the major types of rice. ü How to identify the major types of other grain's used in food service. ü How to cook dried legume's. ü How to prepare grain's by simmering and by the pilaf and risotto method's. ü How to identify major kinds and shapes of commercial pasta and determine their quality. ü How to prepare fresh and commercial pasta product's, and the steps involved in the alternate steam table method of its preparation. ü Plus lots more.

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