Grains, rice and pasta Chapter 17 Food for Today

WHAT ARE GRAINS? Germ – tiny embryo that will grown into a new plant. Endosperm – the food supply for the embryo. Bran – the edible, outer protective layers.

Grain Whole grain – entire grain is used so no nutrients are lost in processing. When the bran and germ are removed you have “WHITE FLOUR”, which is missing many nutrients. Products are enriched and fortified to replace or add nutrients. Fortification adds 10% or more of a specific nutrient to a product.

Rice Short Grain – has a short, plump, almost round kernel. Cooked grains are soft and cling together – best for creamy dishes and eating with chopsticks. Medium Grain - has a shorter, wider kernel that is somewhat sticky, but not as much as short grain. Long Grain – long, polished kernels which are bland and somewhat firm in texture. This is a drier, fluffy rice.

Double the amount of water for rice 1:2 ratio Cooking rice Double the amount of water for rice 1:2 ratio Rice triples in size as it cooks. 1 cup uncooked rice yields 3 cups cooked rice Bring water to boil Add and stir in rice Turn heat to low and put on lid Cook for 20-25 minutes Rice is done if no water is visible Fluff with a fork

pasta “PASTA” comes from the Italian word “PASTE” – made from flour and water. It is rolled thin and formed into various shapes and dried. Fresh pasta should be refrigerated – dried should be stored at room temperature.

Al Dente – firm to the bite COOING PASTA Pasta doubles as it cooks – 1 cup uncooked pasta yields 2 cups cooked pasta Al Dente – firm to the bite Bring water to boil Add pasta to boiling water Add 1 tbsp. oil and 1 tsp. salt to flavor Cook according to package directions Drain Do not rinse…toss with oil to prevent sticking

Barley Grits Brans Kasha Bulgur Millet Cornmeal Oats Couscous Quinoa Other grains Barley Grits Brans Kasha Bulgur Millet Cornmeal Oats Couscous Quinoa Cracked wheat