GOODNESS GRAINS! Let’s Eat

Objective/Essential Question What makes a grain a WHOLE grain? Know terminology associated with grains.

Grain Structure Grains differ in size and shape Grains are composed of kernels Each kernel has the same structure: Bran Endosperm Germ

Structure Specific Kernel: whole seed of a cereal and contains 3 parts Bran: protective covering of kernel

Specific Structure Continued Endosperm: largest part that contains the most starch Germ: makes the smallest part of the kernel. Contains: Vitamins Minerals Proteins Fat

Draw this Structure for your Notes!

Whole Grain, Refined, & Enriched Products Whole grain - contains all 3 parts of the kernel Refined - grain that has the bran and germ removed leaving only the endosperm Enriched - adding nutrients to replace those lost during milling

Milling Videos Large production milling Personal milling machine

Types of Cereals Cereals - are starchy grains that are suitable to use as food. Popular cereals in the U.S.: Corn Wheat Rice Oats Barely Rye These cereals are then made into products like flours, breads, pasta, etc.

Products Made From Cereal Flour Rice Pasta Other

Flour Any grain can be made into flour Types of flour: All-purpose Bleached Cake Quick-mixing Self-rising Whole wheat Potato Rye Soy Rice

Rice White rice - endosperm of the kernel Brown rice - has all 3 parts of the kernel There is a variety of rice: Long grain Short grain Panboiled Precooked Wild

Pasta Nutritious, shaped dough Dried or fresh Pasta comes in a variety of shapes and sizes You can make your own noodles from a few simple ingredients!

Other Grain Products Hominy or grits Cornstarch

Other Grain Products Continued Pearl Barley Bulgur Wheat Germ Farina Couscous

Important Facts About Grains Consuming a variety of grain products will give you the greatest nutritional value Products are generally inexpensive You can prepare these foods in the microwave as well!