Legumes Q.docx - Name_Claire Patishall Day and Bay_Monday Bay 6 Review Sheet for Legumes(aka dried beans and peas Lab manual p 123-124 Questions#1 2 3 5

Legumes Q.docx - Name_Claire Patishall Day and Bay_Monday...

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Name: __Claire Patishall______ Day and Bay: _Monday, Bay 6_ Review Sheet for Legumes (aka dried beans and peas) Lab manual p. 123-124 Questions #1, 2, 3, 5 1. What is the purpose of soaking dried legumes? the purpose is because they grow as seeds and are very hard, so the water softens them and makes them easier to cook and consume 2. Describe the short soak method for legumes. short soak method for legumes is the process of them being brought to a full boil for two minutes, removed from heat, and allowed to soak for one hour 3. Why should legumes not be prepared using hard water? because when preparing legumes if you use hard water it inhibits softening of pect 5. Explain how legumes and cereals complement each other. cereal and legumes complement each other because legumes have deficiency in methionine, which is something cereal contains, so when they are combined grains make up for the deficiency Additional questions: 1. What is a legume?
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