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11 Potatoes & Grains

11 Potatoes & Grains. 11.3 Legumes. Objective. Outline methods to select, receive, and store legumes Described physical properties of legumes and Distinguish between various forms of legumes Using a variety of recipes and cooking techniques, prepare legumes. Terms. Aflatoxin Beans

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11 Potatoes & Grains

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  1. 11 Potatoes & Grains 11.3 Legumes

  2. Objective • Outline methods to select, receive, and store legumes • Described physical properties of legumes and • Distinguish between various forms of legumes • Using a variety of recipes and cooking techniques, prepare legumes

  3. Terms • Aflatoxin • Beans • Hummus • Legume • Lentil • Peas

  4. Legume • Plant with double seemed pod containing a single row of seeds, (when eaten with pod, considered a vegetable) • 3 types • Beans: longer than round • Peas: round • Lentils: disk shaped

  5. Storage • Cool, dry, well ventilated • Best within 6 months (smooth skinned) • Dampness can cause mold, producing the dangerous toxin aflatoxin

  6. Preparation • Method: boiling • Rinse, discard floaters • Quick-soak: bring to a boil, soak 1 hour, cook • Long-soak: cover by 3 inches, soak refrigerated overnight, cook

  7. Application • Dip (Hummus/chickpea), appetizer, salad, soup, main course • Reflected in many cuisines • High protein, high fiber, vitamin B

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