Lecture 24 Outline of Last Lecture I. Salad DressingsII. Calorie Control: Fat and Fiber in SaladsIII. GelatinsIV. Preparation of a Gela. Phase 1- Hydrationb. Phase 2- Dispersionc. Phase 3- GelationV. Factors Influencing Gel FormationVI. Whipping and Storing GelsVII. Cereal Grains and PastasVIII.Kernels or GrainsOutline of Current Lecture I. Uses of Cereal GrainsII. General types of Cereal Grainsa. Whole Grainsb. Refined Grainsc. Cereal Grains Containing Glutend. Gluten Free Cereal GrainsIII. Preparation of Grain CerealsIV. Storage of Grain CerealsV. PastasVI. Types of PastaVII. Pasta PreparationVIII.Storage of Pasta IX. Flours and Flour Mixesa. Wheat Flour b. Flour mixture ingredientsCurrent LectureI. Uses of Cereal Grains:a. Flour, Pasta, Breakfast Cereal, Alcoholic Beverages, and Animal Feed II. General types of Cereal Grains:a. Whole Grains:i. Whole-wheat or whole grain flourii. Bulgur (cracked wheat)iii. WhOatmealiv. ole cornmealv. Brown ricevi. Less common: amaranth, buckwheat, millet, quinoa, sorghum, and triticalevii. Whole wheat products have an increased fiber content, whole-wheat as the first ingredient, or says 100% whole-wheat.b. Refined Grains:i. White Flour1. Bleached flour has a longer shelf life and has a few more bonds that are better for baking FSHN 300 1nd Editionii. Degermed Cornmealiii. White Breadiv. White Ricec. Cereal Grains Containing Gluten:i. Wheat: 1. Berries, rolled, cracked, bulgur, farina, germ, branii. Ancient Grains:1. Einkorn, emmer, Kamut, speltiii. Barley :1. Hulled, pot, pearled, flaked, gritsiv. ***Oats:***1. Groats, steel-cut, rolled, branv. Rye and triticale (hybrid of wheat/rye)d. Gluten Free Cereal Grains:i. Amaranthii. Buckwheatiii. Corn1. Classification: dent, sweet, flint, popcorn, flour, pod2. Forms: cob and kernel, hominy, hominy grits, meal, starch, syrup, oiliv. Indian rice grassv. Millet and quinoa (complete protein)vi. Rice:1. Lowland, wet, irrigated vs. highland, hill, dry2. Short-grain, medium-grain, long-grain3. Forms: white, converted, instant, brown, black/purple/forbidden, red, glutinous, specialty, bran, wildvii. Sorghum and TefIII. Preparation of Grain Cereals:a. Moist-heat preparation: boiling and simmeringi. Pre-preparation (rinsing)ii. Considerations and factors (Table 16-2)1. Grain consistency, seasonings, form, presence of bran or hull, pH of water, and desired tendernessiii. Hot Breakfast Cereals1. Factors: determining doneness; standing timeb. Sautéing, baking, and microwavingIV. Storage of Grain Cereals:a. Dry:i. Kept in cool, dry placeii. Airtight containerb. Refrigerated:i. Whole or Cooked Grainsii. Airtight containerc. Frozen:i. Cooked grains onlyV. Pastas:a. Italian –pastei. Flour starchii. Wateriii. Egg yolksiv. Enriched with B vitamins & ironb. Types:i. Fresh dough forced through discs (dies)ii. 600 plus pasta shapesVI. Types of Pasta:a. Special types of pasta:b. Asian noodlesc. Whole wheat pastad. Flavorede. Fancifulf. High-proteing. Freshh. CouscousVII. Pasta Preparation:a. Moist-heati. Boiling or simmeringb. Expands 2-3X its sizec. Al dente (to the teeth)d. Not excessively stickye. When done, drain and serveVIII.Storage of Pasta:a. Storage depends on type of pastab. Dried: tightly wrapped, stored in cool, dry placec. Fresh: refrigerated or frozend. Cooked: refrigerated IX. Flours and Flour Mixes:a. Wheat Flour i. Is most commonii. Provides structure, texture, and flavor to baked productsiii. Any cereal grain can be made into flouriv. Other flours include: oats, rye, barley, rice, etc.b. Flour mixture ingredientsi. Dry: flour, leavening agents, sugar, and salt/flavoringii. Liquid: water, milk, fat, and
View Full Document
Unlocking...