Cooking Legumes, Grains and Pasta

This course explores the procedures for cooking legumes, grains and pasta, and includes a variety of recipes for each. For most of human history—and prehistory—grains have been the most important source of nutrients and calories to sustain life, and this remains true today in many parts of the world. In many regions, dried beans, eaten together with rice, are a more common source of protein than meat or fish. Dried legumes are actually matured, dried versions of some fresh vegetables are not immediately thought of as starches. Pastas and noodles are important starchy foods made from grains, usually wheat, but also rice and other grains. ACF Approved CEH - 5 Hours | 100% Online | No Additional Materials Required