other grains session one chrm 1110 vegetable, starch & protein basics

Other Grains

Session OneCHRM 1110 Vegetable, Starch & Protein Basics

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• Buckwheat “Groats”

are used for porridge called “Kasha” (E. Europe & W. Asia)

• Used in prod. “Soba” noodles (Japan)

• Buckwheat Crepes, “blinis” (Russia)

• No Gluten


Soba Noodles


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.


Quinoa


Grain Web Quest

• Amaranth• Farro• Kamut• Millet• Spelt• Teff• Triticqle


Fish and Shellfish

Chapter 19

Fish and Shellfish

• Fish are aquatic vertebrates with fins for swimming and gills for breathing

• Shellfish are aquatic invertebrates with shells or carapaces

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

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

Mollusks

• Have small unsegmented bodies and no internal skeleton

Univalves

• Single shell– Marine snails

• Abalone• Conch• Snails

Bivalves

• Two bilateral shells– Clams – Oysters – Scallops – Mussels– Cockles

Cephalopods

• No exterior shell• One single internal

shell called a pen– Squid– Octopus

• Calamari

Crustaceans

• Have a hard outer shell and jointed appendages

• Found in both fresh and salt water• They breathe through gills – Crayfish– Crab– Lobster – Shrimp

Crab

• King• Dungeness• Soft-shell• Blue• Stone• King• Snow

Interior Structure of a Maine Lobster

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

• 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

• Whole or round• Drawn• Dressed• Pan-dressed• Butterflied• Fillet • Steak• Wheel or center-cut

Market Forms

Market Forms (cont’d)

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

• 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

• 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

• Translucent flesh becomes opaque• Flesh becomes firm• Flesh separates from the bone easily• Flesh begins to flake

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

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

Meyer Lemon


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

Couscous


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

Red Snapper


•Wild Caught •Gulf Waters•True Red Snapper Considered on the Decline-Rarely found in the Markets

•Other Varieties:•Yellow-Tail, Pink, Grey, …

Pearl or “Pearled” Barley


Bran Removed and Polished

Black Sea Bass


•Not “Chilean” Sea Bass•Mercury•Overfished

•Once overfished, now Rebuilding

Quinotto


•Peruvian “Risotto”•Made with Quinoa

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

other grains session one chrm 1110 vegetable, starch & protein basics

Documents

compressed slide

color slide

internal skeleton slide

starch protein basics

maine lobster slide

shellfish fish

round fish

gluten session