| A | B |
|---|
| define legume | plant that bears seed pods that split along 2 opposite sides when ripe |
| 4 main types of legumes (BLOP) | beans, peas, lentil, other |
| draw legume | (draw and compare to notes) |
| 2 types of beans (HK) | kidney and Haricot |
| 3 types of peas (GY,S,BEP) | green and yellow, split, black-eyed and pigeon |
| define lentil | small, lens-shaped legume that has shorter cooking time than beans and whole peas |
| 4 types of lentils (GBRY) | green, brown, red, yellow |
| 6 types of other beans | Lima, garbanzo, fava, soybeans, mung, adzuki |
| 5 steps to cooking legumes | 1) clean & rinse 2) soak overnight in 3x water 3) drain & cover w/cold water 4) boil then simmer. 5) check for doneness |
| name and draw 4 parts of grain | husk, bran, endosperm, germ |
| what part of the grain is white rice | endosperm |
| whole grains consist of what 3 parts | endosperm, bran, and germ |
| most popular grain | white rice |
| 4 popular forms of white rice | enriched, short grain, medium grain, long grain |
| other varieties of rice | parboiled, instant, brown, arborio, basmati, jasmine, wild |
| is corn a grain? | yes |
| 4 varieties of corn | cornmeal, polenta, hominy, blue corn |
| milling wheat kernel separates it into which 2 parts | germ and bran |
| 6 varieties of wheat | wheat flour, cracked wheat, whole wheat berries, bulgur, green wheat, couscous |
| other grains | wild rice, faro, buckwheat, barley, oats (rolled & instant), millet, quinoa, amaranth |
| 2 methods of cooking grains | simmering and pasta |
| technique to simmering grain | wash & drain, add liquid & boil, cover & cook, test for doneness, remove from heat & fluff, season & taste |
| 3-step technique to pasta cooking method of grains | drop washed grain into boiling salted water. Cook. Cover & steam 5-10 minutes & fluff |
