other grains
DESCRIPTION
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. - PowerPoint PPT PresentationTRANSCRIPT
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Other Grains
Session OneCHRM 1110 Vegetable, Starch & Protein Basics
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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
Session OneCHRM 1110 Vegetable, Starch & Protein Basics
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Barley Risotto
Session OneCHRM 1110 Vegetable, Starch & Protein Basics
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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
Session OneCHRM 1110 Vegetable, Starch & Protein Basics
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Soba Noodles
Session OneCHRM 1110 Vegetable, Starch & Protein Basics
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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.
Session OneCHRM 1110 Vegetable, Starch & Protein Basics
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Quinoa
Session OneCHRM 1110 Vegetable, Starch & Protein Basics
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Grain Web Quest
• Amaranth• Farro• Kamut• Millet• Spelt• Teff• Triticqle
Session OneCHRM 1110 Vegetable, Starch & Protein Basics
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Fish and Shellfish
Chapter 19
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Fish and Shellfish
• Fish are aquatic vertebrates with fins for swimming and gills for breathing
• Shellfish are aquatic invertebrates with shells or carapaces
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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
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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
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Mollusks
• Have small unsegmented bodies and no internal skeleton
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Univalves
• Single shell– Marine snails
• Abalone• Conch• Snails
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Bivalves
• Two bilateral shells– Clams – Oysters – Scallops – Mussels– Cockles
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Cephalopods
• No exterior shell• One single internal
shell called a pen– Squid– Octopus
• Calamari
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Crustaceans
• Have a hard outer shell and jointed appendages
• Found in both fresh and salt water• They breathe through gills – Crayfish– Crab– Lobster – Shrimp
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Crab
• King• Dungeness• Soft-shell• Blue• Stone• King• Snow
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Interior Structure of a Maine Lobster
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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
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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
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Market Forms of Fish
• Whole or round• Drawn• Dressed• Pan-dressed• Butterflied• Fillet • Steak• Wheel or center-cut
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Market Forms
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Market Forms (cont’d)
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Market Forms (cont’d)
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Market Forms (cont’d)
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Market Forms (cont’d)
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Market Forms (cont’d)
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Market Forms (cont’d)
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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
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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
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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
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Determining Doneness
• Translucent flesh becomes opaque• Flesh becomes firm• Flesh separates from the bone easily• Flesh begins to flake
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Today’s MenuEach Group Choose One:
1) Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth
2) Red Snapper On Pearl Barley and Porcini Risotto with Sautéed Swiss Chard
3) Sea Bass with Ginger-Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass
Reduction
4) Seafood QuinottoCHRM 1110 Vegetable, Starch & Protein Basics
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Arctic Char
CHRM 1110 Vegetable, Starch & Protein Basics
•Sustainable: Land-Based Farms •Low-Risk of Escape•Contained Contaminated Water
•Cold Water•Similar to Trout or Salmon•Seafood Watch Rating: “Best Choice”•Delicious
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Meyer Lemon
CHRM 1110 Vegetable, Starch & Protein Basics
•Thin-Skinned•Less Tart•Cross between Tangerine and Lemon•Season: Nov, Dec…April
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Couscous
CHRM 1110 Vegetable, Starch & Protein Basics
•Smallest of Pastas•Crushed & Steamed Semolina•Moroccan/N. African Cuisine•Israeli Couscous, larger
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Red Snapper
CHRM 1110 Vegetable, Starch & Protein Basics
•Wild Caught •Gulf Waters•True Red Snapper Considered on the Decline-Rarely found in the Markets
•Other Varieties:•Yellow-Tail, Pink, Grey, …
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Pearl or “Pearled” Barley
CHRM 1110 Vegetable, Starch & Protein Basics
Bran Removed and Polished
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Black Sea Bass
CHRM 1110 Vegetable, Starch & Protein Basics
•Not “Chilean” Sea Bass•Mercury•Overfished
•Once overfished, now Rebuilding
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Quinotto
CHRM 1110 Vegetable, Starch & Protein Basics
•Peruvian “Risotto”•Made with Quinoa
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Lemon Grass (Citronella)
CHRM 1110 Vegetable, Starch & Protein Basics
•Use only white and light-green parts•Very woody, Mostly cooked…In Asia, may be eaten raw•Flavor of Lemon•Freezes Well