Other grains
Download
1 / 42

Other Grains - PowerPoint PPT Presentation


  • 87 Views
  • Uploaded on

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.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about ' Other Grains' - oprah-spence


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
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 gills for breathing

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 gills for breathing

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 gills for breathing

  • Have small unsegmented bodies and no internal skeleton


Univalves

Single shell gills for breathing

Marine snails

Abalone

Conch

Snails

Univalves


Bivalves

Two bilateral shells gills for breathing

Clams

Oysters

Scallops

Mussels

Cockles

Bivalves


Cephalopods

No exterior shell gills for breathing

One single internal shell called a pen

Squid

Octopus

Calamari

Cephalopods


Crustaceans
Crustaceans gills for breathing

  • Have a hard outer shell and jointed appendages

  • Found in both fresh and salt water

  • They breathe through gills

    • Crayfish

    • Crab

    • Lobster

    • Shrimp


Other grains

King gills for breathing

Dungeness

Soft-shell

Blue

Stone

King

Snow

Crab



Inspection and grading of fish and shellfish
Inspection and Grading of Fish and Shellfish gills for breathing

  • 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 gills for breathing

  • 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 gills for breathing

  • Whole or round

  • Drawn

  • Dressed

  • Pan-dressed

  • Butterflied

  • Fillet

  • Steak

  • Wheel or center-cut


Market forms
Market Forms gills for breathing


Market forms cont d
Market Forms (cont’d) gills for breathing


Market forms cont d1
Market Forms (cont’d) gills for breathing


Market forms cont d2
Market Forms (cont’d) gills for breathing


Market forms cont d3
Market Forms (cont’d) gills for breathing


Market forms cont d4
Market Forms (cont’d) gills for breathing


Market forms cont d5
Market Forms (cont’d) gills for breathing


Storing fresh fish and shellfish
Storing Fresh Fish and Shellfish gills for breathing

  • 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 gills for breathing

  • 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 gills for breathing

  • 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 gills for breathing

  • Translucent flesh becomes opaque

  • Flesh becomes firm

  • Flesh separates from the bone easily

  • Flesh begins to flake


Other grains

Today’s Menu gills for breathingEach 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 gills for breathing

  • 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 gills for breathing

  • Thin-Skinned

  • Less Tart

  • Cross between Tangerine and Lemon

  • Season: Nov, Dec…April

CHRM 1110 Vegetable, Starch & Protein Basics


Couscous
Couscous gills for breathing

  • Smallest of Pastas

  • Crushed & Steamed Semolina

  • Moroccan/N. African Cuisine

  • Israeli Couscous, larger

CHRM 1110 Vegetable, Starch & Protein Basics


Red snapper
Red Snapper gills for breathing

  • 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 gills for breathing

Bran Removed and Polished

CHRM 1110 Vegetable, Starch & Protein Basics


Black sea bass
Black Sea Bass gills for breathing

  • Not “Chilean” Sea Bass

    • Mercury

    • Overfished

  • Once overfished, now Rebuilding

CHRM 1110 Vegetable, Starch & Protein Basics


Quinotto
Quinotto gills for breathing

  • Peruvian “Risotto”

  • Made with Quinoa

CHRM 1110 Vegetable, Starch & Protein Basics


Lemon grass citronella
Lemon Grass (Citronella) gills for breathing

  • 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