Grains Foods I: Fundamentals

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

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

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

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

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

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

Main Uses of Grains Flour Leavened Bread Flatbread: A bread made through using yeast or chemical leavening agents such as baking soda Examples? Ciabatta, Pizza dough, Rolls, Baguettes, Loaves, Sourdough, Rye, Pumpernickel Breads Flatbread: a simple bread made from flattened dough Examples? Pita, Tortilla, Bagel, Focaccia, Panini, Lavash

Different Types of Flour Whole Wheat VS White Flour White flour is created when the wheat GERM and BRAN are removed during processing. 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. Bleached VS Unbleached Flour Both have same nutritional value 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. A way to add these B vitamins back is through a process called enriching.

Main Uses of Grains Cereal Wheat, oats and corn are generally made into breakfast cereals May consist of whole, refined or enriched grains 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 Cooked: Oats and oatmeal

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

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

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

Tips for Preparing Grains How to prepare RICE Double the amount of water in relation to the rice Ex. 1 cup of rice = 2 cups of water Add salt or butter if desired Bring the water to a boil Add rice and stir frequently Turn the heat to low and put on the lid Cook 20-25 minutes Rice is done when no water is visible Fluff with a fork Remember: Rice triples when it cooks Ex. 1 cup uncooked yields 3 cups cooked

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

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. Examples: Mexico has a tortilla Asia has rice India has couscous South has grits France has baguette Italy has pasta and panini, focaccia, ciabatta breads Germany has rye, pumpernickel, sourdough breads Ireland has scones Belgium has waffles Middle East has lavosh and pitas breads