Grains Foods I: Fundamentals

Types of Grains Wheat Wheat Rye Rye Oats Oats Barley Barley Corn Corn Buckwheat Buckwheat Rice Rice Quick-cooking grains are considered a convenience food and are frequently used.

Nutrients in Grain Products Whole Grains contain: Whole Grains contain: Carbohydrates Carbohydrates Proteins Proteins Dietary Fiber Dietary Fiber B Vitamins B Vitamins Each part of the grain contains different nutrients Each part of the grain contains different nutrients Servings Servings It is recommended that you get 3 ounces (girls)/ 4 ounces (boys) of whole grain products a day. It is recommended that you get 3 ounces (girls)/ 4 ounces (boys) of whole grain products a day. A serving of grains consists of: A serving of grains consists of: 1 cup of cereal 1 cup of cereal 1 small muffin 1 small muffin 1 slice of bread 1 slice of bread 1 cup of dry pasta or rice 1 cup of dry pasta or rice

Kernel of Grain Grains come from the seeds of plants. Grains come from the seeds of plants. They have 3 parts: They have 3 parts: Bran Bran Endosperm Endosperm Germ Germ When the whole kernel is used, it results in an edible product called whole grain. When the whole kernel is used, it results in an edible product called whole grain.

Kernel of Grain Bran Bran outer layers of the kernel, protects the seed outer layers of the kernel, protects the seed provides fiber, B vitamins, trace minerals provides fiber, B vitamins, trace minerals Endosperm Endosperm provides energy from starch provides energy from starch offers a lot of carbohydrates and a little protein offers a lot of carbohydrates and a little protein offers no vitamins or minerals offers no vitamins or minerals Germ Germ Seedling of kernel Seedling of kernel has antioxidants, B vitamins and vitamin E has antioxidants, B vitamins and vitamin E

Get your creative juices flowing! Sketch a kernel of wheat. Sketch a kernel of wheat. Make sure to label the 3 parts of the wheat. Make sure to label the 3 parts of the wheat. For each part, briefly describe: For each part, briefly describe: Nutrients that the part contains Nutrients that the part contains What part of the plant it is What part of the plant it is What food sources it can be found in What food sources it can be found in

Main Uses of Grains Grains are used in 4 main forms: Grains are used in 4 main forms: Flour Flour Cereals Cereals Pasta Pasta Rice Rice

Different Types of Flour Whole Wheat VS White Flour Whole Wheat VS White Flour White flour is created when the wheat GERM and BRAN are removed during processing. White flour is created when the wheat GERM and BRAN are removed during processing. All-Purpose VS Self-Rising Flour All-Purpose VS Self-Rising Flour Self-rising flour already has leavening agents added to it to help it rise, whereas All-purpose doesn’t. Self-rising flour already has leavening agents added to it to help it rise, whereas All-purpose doesn’t. Bleached VS Unbleached Flour Bleached VS Unbleached Flour Both have same nutritional value Both have same nutritional value One is white and the other is brown or off-white in color. One is white and the other is brown or off-white in color.

Whole Grains VS Enriched Grains Because B vitamins are water-soluble (meaning they dissolve in water) they are easily lost when grains are rinsed and processed. Because B vitamins are water-soluble (meaning they dissolve in water) they are easily lost when grains are rinsed and processed. A way to add these B vitamins back is through a process called enriching. A way to add these B vitamins back is through a process called enriching.

Main Uses of Grains Cereal Cereal Wheat, oats and corn are generally made into breakfast cereals Wheat, oats and corn are generally made into breakfast cereals May consist of whole, refined or enriched grains May consist of whole, refined or enriched grains Some are ready to eat out of the container, others need to be cooked Some are ready to eat out of the container, others need to be cooked Ready to eat: Puffed, rolled, flaked, granulated, shredded types of cereal Ready to eat: Puffed, rolled, flaked, granulated, shredded types of cereal Cooked: Oats and oatmeal Cooked: Oats and oatmeal

Main Uses of Grains Pasta – made with flour & water Pasta – made with flour & water Noodle – dough is made with eggs Noodle – dough is made with eggs To reduce cholesterol and fat, the egg yolk is sometimes left out To reduce cholesterol and fat, the egg yolk is sometimes left out Macaroni Macaroni Different shapes add to eye appeal Different shapes add to eye appeal

Tips for Preparing Grains How to prepare PASTA How to prepare PASTA Should be submerged in a large amount of rapidly boiling water Should be submerged in a large amount of rapidly boiling water Cooking time depends on the thickness of the pasta Cooking time depends on the thickness of the pasta Homemade pasta cook more quickly Homemade pasta cook more quickly Al dente – Italian for “to the tooth” Al dente – Italian for “to the tooth” Means that pasta is done; firm when bitten into Means that pasta is done; firm when bitten into After cooking, pasta should be drained in a colander After cooking, pasta should be drained in a colander Remember: Pasta doubles as it cooks! Remember: Pasta doubles as it cooks! Adding oil can help to prevent pasta from sticking together if you plan on cooling and reheating it. Adding oil can help to prevent pasta from sticking together if you plan on cooling and reheating it.

Main Uses of Grains Rice Rice Long Grain – rice that will stay dry and fluffy Long Grain – rice that will stay dry and fluffy Converted – parboiled to save nutrients before the hull is removed; most nutrient dense Converted – parboiled to save nutrients before the hull is removed; most nutrient dense Brown – this is the whole grain form of rice Brown – this is the whole grain form of rice Instant – precooked then dehydrated; cooks quickly; yield is doubled Instant – precooked then dehydrated; cooks quickly; yield is doubled

Tips for Preparing Grains How to prepare RICE How to prepare RICE Double the amount of water in relation to the rice Double the amount of water in relation to the rice Ex. 1 cup of rice = 2 cups of water Ex. 1 cup of rice = 2 cups of water Add salt or butter if desired Add salt or butter if desired Bring the water to a boil Bring the water to a boil Add rice and stir frequently Add rice and stir frequently Turn the heat to low and put on the lid Turn the heat to low and put on the lid Cook minutes Cook minutes Rice is done when no water is visible Rice is done when no water is visible Fluff with a fork Fluff with a fork Remember: Rice triples when it cooks Remember: Rice triples when it cooks Ex. 1 cup uncooked yields 3 cups cooked Ex. 1 cup uncooked yields 3 cups cooked

Storing Grain Products Cooked Grains Cooked Grains Should be covered and refrigerated if they are going to be used within a couple of days Should be covered and refrigerated if they are going to be used within a couple of days Dried Pasta Dried Pasta Tightly covered in a cool, dry place Tightly covered in a cool, dry place Cooked Pasta Cooked Pasta Refrigerator Refrigerator White Rice White Rice Tightly covered in a cool, dry place Tightly covered in a cool, dry place

Regional Grains Grains often provide the centerpiece to cultural dishes. Each culture has a variation on a grain product that is unique to their area. Think about the different dishes that incorporate a grain into their cooking using a combination of flour and water. Think back to our cultural projects. Try and come up with at least 3 examples of how different areas have distinctive grains. Grains often provide the centerpiece to cultural dishes. Each culture has a variation on a grain product that is unique to their area. Think about the different dishes that incorporate a grain into their cooking using a combination of flour and water. Think back to our cultural projects. Try and come up with at least 3 examples of how different areas have distinctive grains. Examples: Examples: Mexico has a tortilla Mexico has a tortilla Asia has rice Asia has rice India has rice, naan India has rice, naan South has grits South has grits France has baguette France has baguette Italy has pasta and panini, focaccia, ciabatta breads Italy has pasta and panini, focaccia, ciabatta breads Germany has rye, pumpernickel, sourdough breads Germany has rye, pumpernickel, sourdough breads Ireland has scones Ireland has scones Belgium has waffles Belgium has waffles Middle East has lavosh and pitas breads Middle East has lavosh and pitas breads