Cereal School 101. How to Make Cereal 1. Get some grain and get it ready 2. Cook the grain 3. Form the cooked dough 4. Puff and/or toast the pieces 5.

Slides:

Advertisements

Similar presentations

Advertisements

Yeast Bread. What part does each play in the making of bread? GLUTEN – provides dough with elasticity and strength. GLUTEN – provides dough with elasticity.

Quick Breads and Cookies

Quick Breads By Kelsey Consiglio P. 2.

2.05KK Grains: Good for You1 GRAINS: GOOD FOR YOU BARLEY CORN OATS RICE WHEAT REMEMBER: Grains are a great source of carbohydrates. When whole grains.

Preparation & Cooking Terms. Bake To cook in the oven by dry heat.

Chapter 14, Pages By: Mohammad Pakbin Elijah Narbaez.

Part 3 The Preparation of Food

Calzone. Design brief Constraints and Considerations Constrains Make sure it’s a calzone Make sure its savory Suitable for one person Make sure it has.

Stir-Fries and Casseroles. Objective Compare stir-fries with casseroles Describe how to prepare ingredients for a stir-fry dish Demonstrate how to cook.

CHAPTER 8 desserts & bakery products

Food and Nutrition - Unit 8 Terms

Clay Terms and Processes.

Good Morning I will check your planners this morning. I will need your “All About Me” poster. In addition any papers you haven’t turned into me with s,

1 Grains KK Grains: Good for You2 BARLEY CORN OATS RICE WHEAT REMEMBER: Grains are a great source of carbohydrates. When whole grains are.

Chiara D – Ilaria M.. For make the salt dough you need: 100 gr of white flour 50 gr of salt 10 ml of oil of seeds 60 ml of water.

Cereals are a plant food, that are edible seeds from grasses.

Meal Planning. A good meal will: 1. Follow the American Dietary Guidelines 2. Follow My Plate 3. Maintain nutritional balance 4. Incorporate aesthetic.

Foods 1 Quick Breads. What are Quick Breads? Flour mixture made with fast acting leavening agents.

What are Grains? All grass family, also called cereals

What are two items that pancakes can be cooked easily on? What temperature should they be set at? 1. Introduction to Food Lab Sheet and Grade Sheet 2.

Pasta & Noodles VRQ2 Theory Unit 712 UPK 712.

Types and Cooking Methods

Manufacturing Processes Mr. O’Rourke Technology. Raw Materials Before raw materials can be turned into industrial goods, they must first be obtained and.

FOODS II 7.03 Understand marketing issues specific to cakes, fillings, and frostings.

Grain Products Chapter 30

Below is a detailed process of how the Iron gong vase is being produced.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills naan bread.

CUL801: PASTRY In your Culinary Journal: What is your favourite type of pie and why? Do you think making pie crust would be easy or difficult? Why?

Bake – Cook by heat usually in an oven Barbecue – Roast or smoke meat slowly Baste – Pour liquid over food as it cooks Beat – Mix by rapid beating strokes.

Batter/breading (coating) of products has several advantages 1. crispy textures, attractive surfaces, popular with consumers 2. flavor improvement/modification.

How to make? Preparing holiday meals „Borscht with dumplings "

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.

YEASTBREADS A BIOLOGICAL METHOD. WHAT IS YEAST? LIVING SINGLE-CELLED ORGANISM FUNGI USES SUGAR AS FOOD LEAVENING AGENT PRODUCES  CARBON DIOXIDE GAS 

Meal Planning for the Family

Breads & Cereals Starchy grains suitable to use as food. Used to make bread products.

Here in Morocco bread is the main component of our meals.In most part of the country ;bread is partly baked at home but we take it to a traditional oven.

Dehydration. Dehydrating provides us with a connection between cooked and raw foods. It is a method of preservation that helps retain food enzymes and.

TROPICAL FRUIT SALAD.  Zest  The colorful, outermost part of the skin  Acidulation  The process of adding acid to an item (usually to prevent browning.

Chapter 15 Foods. Convenience Food One that has been commercially processed to make it more convenient to store or use Processed for a longer shelf life.

Getting Ready to Cook Section 5.2 – pages

Cooking Terms—(67) Foods—Unit 8.

The Tortilla Factory Vocabulary “What does it mean?” All images retrieved from Wikimedia Commons.

Pies Section 30-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Pie Dough Basics Flour. Vegetable Shortening. Water. Salt.

Grains Foods I: Fundamentals. Types of Grains Wheat Wheat Rye Rye Oats Oats Barley Barley Corn Corn Buckwheat Buckwheat Rice Rice Quick-cooking grains.

Lifestyle Interventions Dr MargiAnne Isaia, MD MPH Enthusiasm Meal Collection: DESSERTS 2 Power point presentation All rights reserved. Copyright secured.

ORECCHIETTE WITH TOMATO SAUCE. INGREDIENTS FOR 4 PEOPLE For the orecchiette 400 g flour 300/350 ml water A pinch of salt For the sauce 500 g of tomatoes.

Welcome to Reception’s Harvest Assembly. Last week we made bread – here’s how…

BREAD, CEREAL, RICE AND PASTA Chapter 50. WHAT ARE GRAINS? Germ – tiny embryo that will grown into a new plant. Endosperm – the food supply for the embryo.

Observing Rocks 3 Types of Rocks. o What are hills, beaches and the ocean floor all made of? ROCKS!!! o Rocks are found everywhere on Earth. o All rocks.

Lifestyle Interventions Dr MargiAnne Isaia, MD MPH Enthusiasm Meal Collection: DESSERTS 1 Power point presentation All rights reserved. Copyright secured.

The Quicker the Better? Food Processing

Chapter 11 Potatoes and Grains.

Turkish traditional food [mantı]

Puff pastry Steven Luong.

The Quicker the Better? Food Processing

Innovative Bar & Granola Formulations Natural Functionality | Flavor | Color | Texture Judie Giebel, ABI Certified Master Baker, Briess Technical Services.

The Quicker the Better? Food Processing

Then cut lines (top sheet only!)

Education Phase 1 How does food change?.

Physical Properties and Changes Assessment

Seasoning and Flavoring

Pastry Choux Short/Sweet Crust Decorating Products Flaky/Puff.

Then cut lines (top sheet only!)

Identifying Grains EQS 125.

Physical Properties and Changes Assessment

Presentation transcript:

Cereal School 101

How to Make Cereal 1. Get some grain and get it ready 2. Cook the grain 3. Form the cooked dough 4. Puff and/or toast the pieces 5. Apply some finishing touches

1. Get Some Grain... Our major raw material is grains. Grains are seeds.

1. Get Some Grain... Our major raw material is grains. Grains are seeds. …and Get It Ready We need to do something to the grain seed so we can get at the starch inside. We cut, roll or grind the grain seeds.

2. Cook the Grain COOKED DOUGH begins flavor development affects texture PREPARED GRAIN heat + water + shear

3. Form the Cooked Dough defines shape & appearance affects texture FORMED PIECE COOKED DOUGH

3. Form the Cooked Dough GMI Forming Platforms FLAKING EXTRUDING SHEETING

4. Puff and/or Toast the Pieces finished texture, flavor and color PUFFED/TOASTED PIECE FORMED PIECE heat and pressure

4. Puff and/or Toast the Pieces GMI Platforms TOASTING PUFFING

5. Apply Some Finishing Touches Maybe add a coating. Dry it to make it stable Maybe put something with it. Put it in a package.