By Colin Roche, MBA, CEC, CCE, FMP, CHE, Johnson & Wales University
These mini- and full-lab exercises will help you teach legumes effectively.
Legumes (LEHG-yooms) are a group of plants that have double-seemed pods containing a single row of seeds. Examples include peas, beans, lentils, soybeans and peanuts. Cultures around the world have used legumes as a staple food for thousands of years. Legumes are nutritious, have a long shelf life, and contribute flavor and texture to a meal. As more and more customers today demand healthful foods with flavor, commercial kitchens are making legumes an important part of their menus.
Legumes come in many different sizes, shapes and colors. There are dozens of types of legumes, each with a different texture and flavor.