Transcript FST 110 Fruits - Metropolitan Community College

Rice
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Grains
• Aka, Cereals, or Cereal
Grains
– Mostly Wheat, Barley,
Rye, Maize (Corn), &
Rice
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Cooking Rice and Other Grains
• Absorption Method
– Aka steamed or simmered
• Oven Method
– Absorption Method for larger Quantities
– Add boiling liquid to rice, cover
• Pasta Method
– Boiled and Strained
• Pilaf Method
• Risotto Method
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Perfectly Cooked Rice
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Pilaf Method
1. Sweat Aromatics (shallots, spices, etc.) in a
little fat.
2. Saute Grain
3. Add hot liquid (water, stock, etc) to grain,
stir, season, and bring to a simmer
4. Cover (DO NOT STIR) and finish on low
heat
5. Fluff Grain and Serve
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Risotto Method
1. Same as Pilaf EXCEPT
2. Add Liquid in stages (often beginning
with a little wine)
3. Cook uncovered and stir occasionally
adding additional hot liquid as needed
4. Finish with butter and/or grated cheese
5. Served warm and creamy
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Rice
• Second only to Corn in worldwide
production
• Most important staple grain to humans
– Provides 20-50% of needed calories to
people worldwide (Most corn is grown for
animal fed)
• Labor intensive to cultivate
• Needs abundant water sources
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Session One
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CHRM 1110
Vegetable, Starch & Protein Basics
Rice, Con’t.
• Two Main Cultivars, “Indica” & “Japonica”
• “Indica" produces long-grain rice and is grown in
tropical areas such as South-East Asia
• Short-grained "japonica" is cultivated in temperate
areas including Japan and northern China
• Wild rice is an entirely different and is harvested
from wild plants in North America.
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Rice, Con’t.
• All rice starts out as brown rice.
• White rice, the fibrous bran layer and underlying
germ are milled off—along with nutrients and
natural oils
– Less nutritious
– more shelf-stable than the brown stuff.
• Long grain, medium grain, and short grains
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Rice, Texture
• Fluffy, sticky, or in between.
• Texture of cooked rice depends on the ratio of two
starch molecules: amylose and amylopectin.
• High-amylose rices (longer Grains) cook up firm,
fluffy, and distinct; high-amylopectin (Short
Grains) rices come out tender and sticky and
require more water (and cooking time) than the
latter.
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Long-Grain vs. Short-Grain Rice
Long-Grain Rice
• For Most Savory Dishes
• Dry, Separate Grains
• In India, the aromatic
basmati rice is very
popular; the word basmati
means fragrant.
CHRM 1110
Vegetable, Starch & Protein
Basics
Short/Medium-Grain Rice
• creamy when cooked
• used in milk puddings
and risottos
• Japan and Korea, glutinous
“sticky” rice is preferred
because it is sticky when
cooked and is easier to eat
with chop-sticks.
Session One
White Rice
• Milled rice with Husk, Bran, & Germ
Removed.
• Prevents spoilage & Extends Storage life
• After milling, the rice is polished, resulting
in a seed with a bright, white, shiny
appearance
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
White Rice, Con’t.
• Polishing removes important
nutrients.
• A diet based on un-enriched white
rice leaves people vulnerable to the
neurological disease beriberi, due to
a deficiency of thiamine (vitamin
B1).
• Enrichment of white rice with B1,
B3, and iron is required by law in
the United States.
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Brown Rice
• Un-milled or Partly Milled
Rice
• Mild nutty Flavor, Chewier
• Superior Nutrition (Compared
to White)
– Fiber
– B Vitamins
• Becomes Rancid More
Quickly
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Parboiled Rice
• Rice cooked in the
husk
• Improved
Nutrition, 80%
similar to Brown
Rice
• Less Time to Cook
• Firmer and Less
Sticky
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Session One
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CHRM 1110
Vegetable, Starch & Protein Basics
Converted or Minute Rice
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Precooked and Dehydrated
Cooks Quicker
More Expensive
Less Nutrition, Less
Flavor
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Jasmine Rice
• “Thai Fragrant Rice”
• long-grain& Nutty
Aroma
• Grains will cling when
cooked, though it is less
sticky than other rices
(less amylopectin)
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Basmati Rice
• Very Fragrant
– “Pandan Leaf” Aroma
• Longer Grains
• Free-Flowing, less
Sticky)
• India and Pakistan
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Forbidden Black Rice
• short-grained,
heirloom rice
• Purple when Raw
• Dark purple cooked
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Spanish Rice
• Granza &Valencia
• Medium-Grain
• Used for Spanish
Paella and “Arroc Con
Pollo”
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Arborio, Carnaroli and Vialone Nano
• Considered the Best Rices for Risotto
• High-starch (amylopectin), low-amylose
round medium grain
• “Superfino”, Semifino” and “Fino” refer to
the size and shape (narrowness) of the
grains, not the quality.
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Risotto
• Rich and creamy
• “Al dente”, and with separate grains
• Italian
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Rice Pilaf
• Light and Fluffy
• “Al dente”, and with separate grains
• Indian and Middle Eastern Cuisines
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Webquest
• http://www.foodsubs.com/Rice.html
Session One
CHRM 1110
Vegetable, Starch & Protein Basics
Corn or Maize
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Corn
• Eaten Fresh as a Vegetable
• Eaten Dried as A Grain
– Cornmeal
– Flour
• Eaten indirectly in products such as Corn
Syrup, Corn Starch, etc
• Dent Corn vs. Sweet Corn
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Cornmeal
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Dried Corn milled Course to Fine
Maybe Yellow, White or Blue
Sometimes Known as “Corn Flour”
“Stone-ground” Retains some of
bran and germ
• Polenta, aka “Cornmeal Mush” is a
course grind of cornmeal
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Polenta
• Polenta is Northern
Italian in Origin
• Served as Porridge
or as a Cake
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Nixtamalization
• Corn Kernals are soaked in wood ash or
slaked calcium hydroxide (an alkali)
• Softens Outer skin
• Increases Protein by Releasing Bound
Niacin
• Acts as a Preservative
• “Nixtamal” aka Hominy
• Pellagra
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Grits
• Madefrom nixtamalized corn,
or hominy.
• Southern US
• Served as a porridge, with
butter and sometimes sugar
• Grated Cheese may also be
added
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Masa Harina
• Flour Made from
Finely Ground
Hominy
• Used for Tortillas and
Flat Breads
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Wheat
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Wheat
• Third most-produced cereal
after maize
• Mostly used for flour for
baked goods
• By-products-bulgur,
cracked wheat, & couscous
used as side dishes…and
beer.
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Wheat
• Winter and Spring
Varieties
• High & Low Protein
Varieties
• Durham Wheat
• Hard Winter wheat used for
making semolina
flour…pasta
• 1 in every 100 - 200 people
has Celiac disease-Wheat
Gluten Allergy
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Cracked Wheat
• Or “Wheat Berries”
• Bran & Germ Intact
• Must Be Soaked before
Cooking
• Used also for Sprouting
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Bulgur
• Bran Removed, Par
cooked & Dried
• Turkish Cuisine
• Used in Pilafs,
Soups and Baked
Goods
• More Nutritional
Substitute for Rice
and Couscous
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Couscous
• Moroccan Cuisine
• Bran and Germ
Removed from Durham
Wheat Berries
• Similar to Pasta
• Steamed or use a
“Couscousiére”
CHRM 1110
Vegetable, Starch & Protein
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Session One
Couscous
CHRM 1110
Vegetable, Starch & Protein
Basics
Session One
Vegetables
• Any herbaceous
plant that can be
eaten in part or in
whole.
– i.e. leaves, stems,
roots, tubers, seeds
and flowers
• Usually Cooked
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Four
Baby Vegetables
• Regular varieties picked
before maturity
• Also includes, heirloom,
hybrids & miniature
varieties
• Bruise easily and highly
perishable
• Highly valued for taste and
tenderness.
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Five
Vegetable Nutrition
• Most are 80%+ water (water
soluble Vitamins)
• Carbohydrates (Starches)
and small amounts of
protein & fat
• Fiber, cellulose and lignin.
• To peel or not to peel.
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Five
USDA Organic
• “100% Organic=no added
hormones, pesticides, synthetic
pesticides, etc.
• Soil must be free of synthetics
for 3 years.
• “Organic” = 95% organic
ingredients by weight
• “Made with organic
ingredients”=70=90%
• <70% not labeled as organic
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Five
Vegetable Grading
• Voluntary based on appearance,
and conditions affecting waste
or eating quality.
• U.S. Extra Fancy, U.s. Fancy,
U.S. Extra No.1, U.s. No.1
• Potatoes, carrots & onions and
mandatory consumer (retail)
grades…”Grade A, etc.
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Five
Fresh Vegetable Storing
• Most Fresh vegetables at 40˚F to 60
˚F
• Winter Squash, Potatoes, Onions,
Shallots & Garlic at room
temperature in a dry area with good
ventilation.
• Other vegetables like greens, may be
stored in cold storage between 34 ˚F
and 40 ˚F
• Store Apples, Peaches Tomatoes,
Bananas & melons away from others
due to emission of ethylene gas
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Five
Preserved Vegetables
• Irradiated
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Store like Fresh
Avoids the Use of harvest pesticides
Kills Bacteria, Bugs, etc
Slows ripening and sprouting
• Canned
• Frozen
– “IQF”
– Expensive Freezer Space
• Dried
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Five
Pigments
Vegetable
Pigment
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Chlorophyll
Carotenoid
Flavonoid (White)
Flavonoid (Red)
CHRM 1110
Vegetable, Starch & Protein
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Spinach & Broccoli
Carrots & Rutabagas
Cauliflower
Red Cabbage
Session Five
Acid/Alkali Reactions
• Texture
– Acids Toughen , Lengthen Cooking Time
– Alkali Softens, (often “Mushy) AND causes nutrient
loss (thiamin) and may impart bitterness
• Color
– Acids destroy chlorophyll, have no effect on carotenoids
and brighten flavonoids
– Alkali brightens chlorophyll, has no effect on carotenoids
and makes white flavonoids-yellow and red flavonoids blue
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Five
Cooking Vegetables
• Cut to uniform shape and Size
• Cook Short Time to Preserve Nutrients, Color &
texture
• Cook Close to Service Time. Don’t hold hot
• Blanch in advance and hold in ice water
• White and Red Vegetable MAY be cooked with
SMALL amount of acid for color retention
• Cook assorted Vegetable Separately
• Check Doneness…Al Dente and Bright Color
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Five
Starches
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Potatoes, Grains and Pastas
Some are Vegetables, Some are Grasses
Staples of a Cuisine, i.e. Can be Stored
Define the Cuisine
Generally, Inexpensive
High in Carbohydrates, Low in in Fat
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Two
FRUIT-VEGETABLES
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Four
Hass & Fuerte Avocados
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Four
Eggplants (Fr. Aubergine)
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CHRM 1110
Vegetable, Starch & Protein
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Asian & West. Var.
Sub. For Turnip
Mid. East. Cuisine
Salting…
Bitterness
Session Four
Peppers
• Chiles aka hot peppers
• Green Peppers vs. Red Peppers=degree of
ripeness
• Generally, smaller peppers are hottest
• Where gloves…use caution when cleaning
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Four
Roasting a
pepper
Remove the Skin…
Do not Rinse
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Four
Peppers and Chiles
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Four
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Vegetable, Starch & Protein
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Session Four
Dried Chiles
Ancho (dried Poblano)
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Vegetable, Starch & Protein
Basics
Chipotle (dried and Smoked Jalapeno)
Paprika, dried powered pimento
Session Four
Tomatoes
• Fr. Tomate or pomme d’amour;
It. Pomodoro
• Harvested Green and Unripe
• “Ripened” Artificially…inferior
taste
• Canned Tomatoes….can be good
• Used in all cooking applications
world-wide
• The three gifts from the New
World…tomatoes, potatoes & corn
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Four
Tomatoes, Con’t
• Pear-Shaped Better for
Sauces
• Round better to Eat Raw
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Four
San Marzano Tomatoes
• Must Have “DOP” seal
• Many Imitation
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Four
Tomatillos
• Related to Tomato
• Can be used Raw
• Or, Cooked in soups
and salsas
CHRM 1110
Vegetable, Starch & Protein
Basics
Session Four
Today’s Menu
Each Group Choose One:
1) Eggplant and Manchego Cheese Chile Relleno
& Mexican Rice
2) Paella Espania
3) Eggplant Parmesan
Zucchini & Porcini Risotto
4) Ratatouille and Wild Rice & Dried Fruit Pilaf
CHRM 1110
Vegetable, Starch & Protein
Basics
Eggplant and Manchego Cheese Chile Relleno
& Mexican Rice
CHRM 1110
Vegetable, Starch & Protein Basics
Paella Espania
CHRM 1110
Vegetable, Starch & Protein Basics
Eggplant Parmesan
CHRM 1110
Vegetable, Starch & Protein Basics
Ratatouille and Wild Rice & Dried Fruit Pilaf
CHRM 1110
Vegetable, Starch & Protein Basics