TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 19 - Wayne Gisslen

Chapter 19 - Legumes, grains, pasta, and other starches. This chapter continues the discussion of starchy foods. The previous chapter focuses on a fresh vegetable, the potato, one of the most important starches on European and North American menus. This chapter, by contrast, discusses preparations based on dried foods: legumes and grains. | Chapter 19 Legumes, Grains, Pasta, and Other Starches Chapter Objectives 1. Distinguish the major types of dried legumes. 2. Cook dried legumes. 3. Distinguish the major types of rice. 4. Distinguish the major types of other grains used in food service. 5. Prepare grains by simmering and by the pilaf and risotto methods. 6. Distinguish major kinds and shapes of commercial pasta and determine their quality. 7. Prepare fresh and commercial pasta, and list the steps involved in the alternate steam-table service method of its preparation. Throughout human history grains have been the most important source of nutrients and calories to sustain life. It is true today in most of the world. Dried Legumes A legume is a plant that bears seed pods that split along two opposite sides when ripe. Do not confuse the English word legume with the French, which means “vegetable”. Legumes are high in protein and, thus, are important in vegetarian diets. Legumes are rich in B vitamins and .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Dried legumes
• Cooking legumes
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen