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Chapter 19 Legumes, Grains, Pasta, and Other Starches 1 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 steam­table service method of its preparation. 2 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. 3 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 minerals. 4 Types and Varieties of Dried Legumes Kidney Beans Peas Lentils 5 ... - tailieumienphi.vn
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