GRAINS, LEGUMES, AND STARCHES

What is a starch?

What is a starch?

a type of carbohydrate, called a polysaccharide, that provides short-term energy stores in plants

Do starches have thickening properties?

Yes

Why are grains and legumes considered complementary proteins?

because when eaten together, they provide all the essential amino acids needed by the body

List the three edible parts of a whole grain kernel.

bran, endosperm, and germ

Which two parts of a whole grain kernel are removed during processing of white grains?

bran and germ are removed

Which part of a whole grain kernel contains starch and serves as the basis of flours?

endosperm

What two processes are used to replace necessary nutrients stripped away during the original processing of a white grain?

Enrichment and fortification

List three whole grains.

oatmeal, brown rice, whole-wheat

two gluten-containing grains

farro and barley

two gluten-free grains

rice and corn

What is the majority of corn in the U.S. grown for?

livestock

Describe the absorption method of cooking grains. (hint: the method typically used for rice)

cooking the grains in a specific ratio of water to grain, allowing the grain to absorb all the liquid during cooking until tender.

When cooking rice you typically want to avoid stirring, with one exception. Which classic rice dish requires constant stirring of rice while it’s cooking?

Risotto

Beans, peas, and lentils all fall under what plant category?

legume

List 5 examples of legumes.

chickpeas, black beans, pinto beans, lima beans, and soybeans.

Young, bright green soybeans are referred to as what?

edamame

What do you need to do to dried beans before starting the cooking process? (hint: three things)

sorted, rinsed, and soaked

Should you add acidic ingredients like tomatoes and vinegar to beans early in the cooking process? Why/why not?

No, because they can toughen the beans and increase cooking time

Pasta is made with what two main ingredients? (not including Asian noodles)

water and wheat flower

Pasta should be cooked ____________, meaning ‘to the tooth.’

al dente

What are the three categories of potatoes we discussed?

starchy, waxy, and all-purpose

starchy potatoes

mashed potatoes

waxy potatoes

potato salad

all-purpose potatoes

red potatoes