food & nutrition for you suzanne weixel and faithe wempen chapter 11 grains, pasta, and legumes

Food & Nutrition for You

Suzanne Weixel and Faithe Wempen

Chapter 11

Grains, Pasta, and Legumes

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

Types of GrainsWheat is a common grain.



Types of GrainsCommon grains: Rice



Types of GrainsCommon grains: Oats



Types of GrainsCommon grains: Buckwheat



Types of GrainsCommon grains: Barley



Types of GrainsCornmeal is processed corn ground into fine particles.



Types of GrainsBread grain products: Whole-wheat flour



Types of GrainsCereal grain products: Millet



Types of GrainsRice grain products: Converted rice (left), and arborio rice (right)



Types of GrainsPasta grain products: Macaroni



Types of GrainsPreparing risotto: 1 Sauté the rice and onions in butter.



Types of GrainsPreparing risotto: 2 Add stock gradually while stirring frequently.



Types of Grains Preparing risotto: 3 Stir in the butter and grated cheese.



Types of GrainsPreparing grains by pilaf method: 1 Sauté the rice in butter.



Types of GrainsPreparing grains by pilaf method: 2 Add the hot stock to the rice.



Types of GrainsPreparing grains by pilaf method: 3 Fluff the finished rice.



Types of PastaDried pasta comes in many shapes and sizes.



Types of PastaPasta dishes are part of the culture of many countries.



Types of LegumesBeans are dried legumes that are longer than they are round, like these red kidney beans.



Types of LegumesBlack-eyed peas are another common dried legume.



Types of Legumes Lentils are disk-shaped legumes and may be brown or red.



Types of Legumes Dry legumes usually need to be soaked and drained before cooking.



Nutritional Value of Grains, Pasta, and LegumesA traditional dish such as Hoppin’ John combines dried legumes with rice to provide complete protein.

food & nutrition for you suzanne weixel and faithe wempen chapter 11 grains, pasta, and legumes

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pearson higher education

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