Dried Legumes and Starches

Which type of legume is sometimes called haricot beans?

Which legume does not require soaking before cooking?

Which legume is also known as chickpeas?

Which legume is rich in fat?

What is the process required for legumes to become edible?

What components are present in whole grain products?

Which type of rice is also known as sticky rice?

What is corn usually ground into?

What is wheatberries?

What type of rice is often used in risotto?

Which type of legume is often used in Mediterranean cuisine?

What is the main difference between polished grains and whole grain products?

Which type of rice is commonly used in Indian cuisine?

Which product is typically made from ground corn?

Which form of wheat is high in fiber?

Which type of legume is commonly used in Mexican cuisine?

What is the recommended storage condition for raw grains?

What makes whole grains more perishable?

What method involves adding small amounts of hot stock or liquid and stirring until absorbed?

What is the main ingredient in fresh egg pasta?

What type of pasta should be cooked al dente?

What are dumplings typically made from?

Which type of noodle is not mentioned in the text?

What are some examples of grains mentioned in the text?

What is the recommended testing method for pasta to ensure it's cooked properly?

Grains, Pasta, and Noodles: A Detailed Overview

Grains come in coarse, medium, and fine granulations, and include wheat, couscous, wild rice, farro, spelt, kamut, flaxseed, buckwheat, quinoa, barley, triticale, oats, amaranth, and millet.
Store raw grains at room temperature in a dark, dry place in a tightly sealed container to prevent moisture and insect infestations.
Whole grains are more perishable due to the fat content of the germ and may need to be picked over to remove foreign matter like tiny stones or soil.
When cooking grains, the amount of liquid needed varies based on grain type, age, moisture content, cover tightness, and desired moistness of the finished product.
Pasta is made from a mixture of wheat flour and water, and sometimes eggs.
The pilaf method involves sautéing the grain in fat and then cooking it in liquid, while the risotto method includes adding small amounts of hot stock or liquid and stirring until absorbed.
Macaroni is any dried pasta made from flour and water, with the best quality pastas made from high-protein semolina flour.
Fresh egg pasta is made from flour, eggs, and sometimes water and/or oil, and can include vegetable purées and flavoring ingredients.
Other noodle products include Chinese noodles, Cantonese noodles, udon, somen, soba, rice noodles, bean thread noodles, cellophane noodles, and couscous.
Pasta should be cooked al dente and tested by breaking off a small piece and tasting it, and then immediately stopping the cooking process.
Dumplings are starch products made from soft doughs or batters, cooked by simmering or steaming, and served as side dishes and in soups and stews.
The text includes recipe pronunciations for various dishes like Frijoles de la Olla, Pasta e Fagioli, Masoor Dal, Rice Pilaf, Risotto Milanese, and many others.

Test your knowledge about dried legumes, grains, pasta, and other starches with this quiz chapter. Learn about the types, varieties, and nutritional benefits of legumes in culinary usage.