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Other Grains. Barley. 8 Essential Amino Acids (9 for “complete) Regulates Blood Sugar Coffee Substitute Pearled Barley (hulled and polished) Beer & Distilled Spirits Soups & Porridges Substitute for Rice. Barley Risotto. Buckwheat.

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other grains
Other Grains

CHRM 1110 Vegetable, Starch & Protein Basics

barley
Barley
  • 8 Essential Amino Acids (9 for “complete)
  • Regulates Blood Sugar
  • Coffee Substitute
  • Pearled Barley (hulled and polished)
  • Beer & Distilled Spirits
  • Soups & Porridges
  • Substitute for Rice

CHRM 1110 Vegetable, Starch & Protein Basics

barley risotto
Barley Risotto

CHRM 1110 Vegetable, Starch & Protein Basics

buckwheat
Buckwheat
  • Buckwheat “Groats” are used for porridge called “Kasha” (E. Europe & W. Asia)
  • Used in prod. “Soba” noodles (Japan)
  • Buckwheat Crepes, “blinis” (Russia)
  • No Gluten

CHRM 1110 Vegetable, Starch & Protein Basics

soba noodles
Soba Noodles

CHRM 1110 Vegetable, Starch & Protein Basics

quinoa
Quinoa
  • Originated in the Andes, used for 6000 yrs.
  • Incas considered this holy and the “Mother of all Grains”
  • Rich in Protein and “Complete” Gluten-Free, Easy to Digest
  • Used in soups and bread, and also fermented with millet to make a beer-like beverage.

CHRM 1110 Vegetable, Starch & Protein Basics

quinoa1
Quinoa

CHRM 1110 Vegetable, Starch & Protein Basics

grain web quest
Grain Web Quest
  • Amaranth
  • Farro
  • Kamut
  • Millet
  • Spelt
  • Teff
  • Triticqle

CHRM 1110 Vegetable, Starch & Protein Basics

fish and shellfish1
Fish are aquatic vertebrates with fins for swimming and gills for breathing

Shellfish are aquatic invertebrates with shells or carapaces

Fish and Shellfish
round fish
Include fresh and saltwater varieties

Have fins and internal bone structures

Have eyes on both sides of their heads

Bodies are truly round, oval, or compressed

Round Fish
flatfish
Found in deep ocean waters

Have asymmetrical, compressed bodies

Swim in a horizontal position

Have both eyes on top of their heads

Bottom dwellers

Top of their bodies is dark and the bottom is lighter in color

Flatfish
mollusks
Mollusks
  • Have small unsegmented bodies and no internal skeleton
univalves
Single shell

Marine snails

Abalone

Conch

Snails

Univalves
bivalves
Two bilateral shells

Clams

Oysters

Scallops

Mussels

Cockles

Bivalves
cephalopods
No exterior shell

One single internal shell called a pen

Squid

Octopus

Calamari

Cephalopods
crustaceans
Crustaceans
  • Have a hard outer shell and jointed appendages
  • Found in both fresh and salt water
  • They breathe through gills
    • Crayfish
    • Crab
    • Lobster
    • Shrimp
slide18
King

Dungeness

Soft-shell

Blue

Stone

King

Snow

Crab
inspection and grading of fish and shellfish
Inspection and Grading of Fish and Shellfish
  • Grades assigned to fish are A, B, C
  • Inspections on fish and shellfish are voluntary
    • Type 1: plant, product and processing methods from raw to final product
    • Type 2: warehouses, processing plants and cold storage facilities
    • Type 3: fishing vessels and plants
      • Inspection services for sanitation only
determining freshness in fish
Determining Freshness in Fish
  • Smell
    • No odor or the smell of the sea
  • Eyes
    • Clear and full
  • Gills
    • Intact and bright red
  • Texture
    • Flesh should be firm
  • Fins and scales
    • Moist and full
  • Appearance
    • Moist and glistening
  • Movement
    • Shellfish that is purchased alive should show movement
    • Crustaceans should close their shells when tapped
market forms of fish
Market Forms of Fish
  • Whole or round
  • Drawn
  • Dressed
  • Pan-dressed
  • Butterflied
  • Fillet
  • Steak
  • Wheel or center-cut
storing fresh fish and shellfish
Storing Fresh Fish and Shellfish
  • Temperature between 30°F and 34°F
  • If shipped in ice, store in ice
  • Do not allow seafood to become dry
  • Scallops and fish fillets should not be in direct contact with ice
  • Live animals should be stored in saltwater tanks or in boxes with seaweed
  • Bivalves should be stored in net bags or boxes at high humidity
purchasing terms
Purchasing Terms
  • Fresh
    • Never frozen
  • Chilled
    • Fresh, held at 30°F to 34°F
  • Flash-frozen
    • Quickly frozen onboard ship, within hours of being caught
  • Fresh-frozen
    • Frozen while fresh, but not quickly
  • Frozen
    • Subject to temperature below 0°F
  • Glazed
    • Dipped in water to form a protective shell of ice
  • Fancy
    • Code word for previously frozen
cooking seafood
Cooking Seafood
  • All cooking methods can be used
  • Seafood is inherently tender
  • Should be cooked until just done
  • Overcooking is the most common mistake made in preparing seafood
determining doneness
Determining Doneness
  • Translucent flesh becomes opaque
  • Flesh becomes firm
  • Flesh separates from the bone easily
  • Flesh begins to flake
slide34

Today’s MenuEach Group Choose One:1) Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth2) Red Snapper On Pearl Barley and Porcini Risotto with Sautéed Swiss Chard3) Sea Bass with Ginger-Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction4) Seafood Quinotto

CHRM 1110 Vegetable, Starch & Protein Basics

arctic char
Arctic Char
  • Sustainable: Land-Based Farms
    • Low-Risk of Escape
    • Contained Contaminated Water
  • Cold Water
  • Similar to Trout or Salmon
  • Seafood Watch Rating: “Best Choice”
  • Delicious

CHRM 1110 Vegetable, Starch & Protein Basics

meyer lemon
Meyer Lemon
  • Thin-Skinned
  • Less Tart
  • Cross between Tangerine and Lemon
  • Season: Nov, Dec…April

CHRM 1110 Vegetable, Starch & Protein Basics

couscous
Couscous
  • Smallest of Pastas
  • Crushed & Steamed Semolina
  • Moroccan/N. African Cuisine
  • Israeli Couscous, larger

CHRM 1110 Vegetable, Starch & Protein Basics

red snapper
Red Snapper
  • Wild Caught
  • Gulf Waters
  • True Red Snapper Considered on the Decline-Rarely found in the Markets
  • Other Varieties:
  • Yellow-Tail, Pink, Grey, …

CHRM 1110 Vegetable, Starch & Protein Basics

pearl or pearled barley
Pearl or “Pearled” Barley

Bran Removed and Polished

CHRM 1110 Vegetable, Starch & Protein Basics

black sea bass
Black Sea Bass
  • Not “Chilean” Sea Bass
    • Mercury
    • Overfished
  • Once overfished, now Rebuilding

CHRM 1110 Vegetable, Starch & Protein Basics

quinotto
Quinotto
  • Peruvian “Risotto”
  • Made with Quinoa

CHRM 1110 Vegetable, Starch & Protein Basics

lemon grass citronella
Lemon Grass (Citronella)
  • Use only white and light-green parts
  • Very woody, Mostly cooked…In Asia, may be eaten raw
  • Flavor of Lemon
  • Freezes Well

CHRM 1110 Vegetable, Starch & Protein Basics

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