CEREAL

Grains, Meals and Flours Grains are the fruits and seed or cereal grasses. Wheat and corn are of primary importance in Western countries, such as the United States and Canada. Rice is fundamental to many Asian cuisines. Grains, meals and flours in their available forms are described as follows:

Whole grains have not been milled. They have a shorter shelf life than milled grains and should be purchased in amounts that can be used in two to three weeks Milled grains are polished to remove all or some of the germ, bran and/or hull. They have a longer shelf life, but lose some nutritive value during processing.

Cracked grains are whole grains that are milled into coarse particles

Meals and cereals(cornmeal, farina, cream of rice) are milled to a finer consistency than cracked grains

Flours are produced by milling grains(as well as other starchy ingredients such as beans or nuts) into a fine powder There are several methods used for milling; crushing between metal rollers, grinding between stones, or cutting with steel blades in an action similar to that of a food processor. Stone-ground grains remain at a lower temperature during milling and tend to retain more of their nutritive value. Some of the major grains meals, and flours and their uses are discussed in the following text.

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WHEAT AND WHEAT FLOUR

Whole berries are unrefined or minimally processed whole kernels that are light brown to reddish-brown in color, with a somewhat chewy texture and nutty flavor. They are used in hot cereal, pilaf, salads and breads. Cracked wheat is made from coarsely crushed, minimally processed kernels that are light brown to reddish-brown in color, with a somewhat chewy texture and nutty flavor. They are used to prepare hot cereal, pilaf, salads, and breads Bulgur is crushed wheat that has been steamed to parcook it as part of its processing. It may be fine, medium, or coarse in texture. Bulgur has a light brown color,tender texture and a mild flavor. It is used to prepare hot cereal, pilaf, and salads(tabbouleh) Blan is separated from the wheat kernel. It is sold as flakes and used in hot and cold cereals and baked goods(bran muffins) Wheat germ is a small portion of the wheat kernel, rich in oils and nutrients. It is shaped like a small pellet and has a strong, nutty flavor. It is sold toasted and raw and used to prepare hot and cold cereal and baked goods. Farina is made from polished wheat. It is a medium-grind with a white color and very mild flavor and is typically used as a hot cereal. Whole wheat flour is made from hard wheat. The entire kernel is finely milled giving the flour a light brown color and full, nutty flavor. Graham flour is whole wheat flour with a coarser grind All-purpose flour is a blend of hard and soft wheat that is finely milled. It has an off-white color and may be enriched or bleached. Bread flour is made from hard wheat, giving it a higher percentage of protein. It is used for yeast-raised baked goods.

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Cake and pastry flours are made from soft wheat and are very finely milled. They are typically used to produce tender baked goods. Durum flour is made from durum wheat kernels. It is high in protein and often used for breads or pastas. Semolina is also milled from durum wheat; but it is typically coarser than durum flour and normally pale yellow. Is it used for pasta, gnocchi, puddings and to make couscous.

RICE White rice is poished to remove the bran layer. For brown rice, only the inedible outer husk is removed. Long, medium and short grain varities are sold in both white and brown styles. The length of the rice grain determines its texture once cooked.

Brown rice is the whole rice grain, with the inedible husk removed. It is light brown in color with a chewy texture and nutty flavor White or polished rice has the husk, bran and germ removed. Converted or parboiled rice is soaked and steamed before the husk, bran and germ are removed; grain are fluffy and stay separated when cooked. Basmati rice has an extra-long grain with an aromatic flavor. It is aged to reduce moisture content; available as brown or white rice. Popcorn rice is a variety of basmati. Arborio or risotto rice is a short to medium, round grain and high starch content, making it creamy when cooked. Also known as Italian rice, varieties include Carnaroli, Piedmontese and Vialone Nano. Wild rice has a long, thin grain with dark-brown color, chewy texture and nutty flavor. It is the seed of a marsh grass and is unrelated to regular rice. Sticky, pearl, glutinous or sushi rice is a round, short grain that is very starchy and sticky when cooked. It has a sweet, mild flavor

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Rice flour is white rice that has been very finely milled It is powdery and white with a mild flavor

CORN Fresh corn is treated like other fresh produce. The kernels are also dried and processed into many forms.

Hominy is whole, dried kernels that have been soaked in iye to remove the hull and germ. It is available canned or dried. Grits are ground hominy; available in fine, medium and coarse grinds

Masa harina is a fine flour made from hominy that has been cooked and soaked in limewater.

Cornmeal is ground, dried kernels; available in yellow, white or blue and a variety of grinds(fine, medium, or coarse) Cornstarch is made from dried kernels with the hull and germ removed. The kernels are ground to pure white powder.

OTHER GRAINS

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A wide variety of grains fall in the others group, as they do not fit cleanly into another category. Some of these grains are quite common, while others are rarely used. In recent years, however, chefs have begun to experiment with many of these

OATS Oats are consumed mainly as a hot or cold cereal. They are also used as an ingredient in baked goods and side dishes. They are a valuable source of nutrients and fiber, readily available and inexpensive.

Groats are whole oats that are cleaned, toasted and hulled. They are used in hot cereal, salads and stuffing. Steel-cut/Irish/Scotch oats are groats that are cut into coarse pieces and made into a hot cereal

Rolled/old-fashioned oats are steamed and flattened groats. Quick-cooking oats are partially cooked; instant oats need only to be combined with hot water. Oat bran and oat flour are used in baked goods

Buckwheat groats is sometimes known as kasha. It is a light brown grain with a mildly nutty flavor prepared as a hot cereal or pilaf. Made into flour, it is used for pancakes and baked goods. Millet may be sold whole or milled into flour. Whole millet is used for cereal or pilaf; the flour is used for puddings, fat breads and cakes. Rye is sold as whole, cracked, or flaked as well as milled into flour. Pumpernickel flour is a very dark, coarsely ground rye. Quinoa is sold whole or milled into flour. The whole grain looks like very tiny circles. It is a tan or beige color with a mild flavor. Barley may be sold hulled or as pearl(Meaning that the hull and bran were removed).It is used in pilaf, salads and soups, as well as to make whiskey and beer.

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NUTS AND SEEDS Nuts are the fruits or various trees, except the peanut, which grows under-ground in the root system of a leguminous plant. Seeds come from a variety of plans ,including herbs, flowers and vegetables. Nuts are available in the shell, or shelled and roasted, blanched, sliced, slivered, halved and chopped. Seeds are available whole and shelled or toasted. Nuts and seeds are also used to produce butter, such as peanut butter and sesame paste (tahini) Nuts should be checked often for freshness. Store bagged nuts or nuts in the shell in dry storage, Store raw, shelled nuts refrigeration or in the freezer to maintain quality and flavor for longer periods.

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(Left to right, top to bottom):Baby beans, rice beans, brown lentils, canary beans, large red kidney beans, cranberry beans, green lentils, whole peas/mushy peas, navy beans, fava beans, beluga beans(black lentils), hominy.

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(Left to right, top to bottom)Navy beans, red lentils, brown lentils, adzuki beans,
calypso beans, chickpeas, black beans, black-eyed peas, baby lima beans, yellow split peas, red kidney beans, great Nortern beans, pinto beans, green split peas.

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Macadamias

Sunflower seeds

Cashews

Walnuts

Pistachios

Almond

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Peanut

Pumpkin Seed

Pine Nuts

Sesame seeds

black sesame

poppy seed

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