11 potatoes & grains 11.3 legumes. objective outline methods to select, receive, and store...
TRANSCRIPT
11 Potatoes & Grains
11.3
Legumes
Objective
• Outline methods to select, receive, and store legumes
• Described physical properties of legumes and
• Distinguish between various forms of legumes
• Using a variety of recipes and cooking techniques, prepare legumes
Terms
• Aflatoxin
• Beans
• Hummus
• Legume
• Lentil
• Peas
Legume
• Plant with double seemed pod containing a single row of seeds, (when eaten with pod, considered a vegetable)
• 3 types– Beans: longer than round– Peas: round– Lentils: disk shaped
Navy Great Northern
Red
Lima Black
Peas Chick
Yellow Lentil
Split Pea
Black-eyed pea
Kidney Pinto
Small white
Storage
• Cool, dry, well ventilated
• Best within 6 months (smooth skinned)
• Dampness can cause mold, producing the dangerous toxin aflatoxin
Preparation
• Method: boiling
• Rinse, discard floaters
• Quick-soak: bring to a boil, soak 1 hour, cook
• Long-soak: cover by 3 inches, soak refrigerated overnight, cook
Application
• Dip (Hummus/chickpea), appetizer, salad, soup, main course
• Reflected in many cuisines
• High protein, high fiber, vitamin B