What are Grains? All grass family, also called cereals Seeds of the plant know as kernels Also called the fruit of the plant or berries Three main parts Bran –outer layer Endosperm-larger part-protein & starch (complex carbos)- is the plants food source. Germ-the seed that grows new plants Hull-inedible outer coat on some grains DRAW A PICTURE OF THE GRAIN KERNEL-pg.449.

Nutritional Value Complex Carbohydrates Proteins Fiber B-vitamins Vitamin E Iron Zinc Minerals During processing many of these items are removed. Read the label to find out!!!

Types of grains Wheat Wheat berries Bulgur Cracked wheat Whole wheat All purpose flour Bleached Unbleached Self rising Bread Cake flour or pasty flour

Rice Long grain-most used in US Medium grain-plump, tender, moist. Good for salads and puddings Short grain-moist and sticky. Used in Asian cuisine, and creamy Italian dishes

Corn Oats Cornmeal-ground, dried corn Hominy- dried kernel with hull and germ removed Corn nuts- Popcorn- Cornstarch-endosperm that is finally ground Oats Rolled Oat flour Most oats are use to feed livestock.

Other types of Grains Amaranth-tiny round seeds-Aztecs. Barley-Mild flavor-US-in soups, staple in Asia, Middle East, and Europe Buckwheat-nutty flavor- used as breakfast cereal in US Couscous-North Africa-flavor similar to pasta Kasha-US- as a Breakfast cereal-used a lot in Eastern Europe, Middle East and Asia Millet-small and yellow-Europe, Asia, North Africa staple Quinoa- small and round-South America Rye-dark strong flavor-North Europe Spelt-mellow nutty flavor-South Europe Teff-tiny mild nutty flavor grain- North Africa staple Triticale-cross between wheat and rye

Bran

Wheat-Zoom

Rice

Grits-Corn

Oatmeal-oats

Pastas Italian = paste Many shapes and sizes Use mostly durum wheat-processed into semolina flour Make a paste dough Rolled out Shaped-see pg 455. Can be colored and flavored with vegetables Can be dried or fresh. Oriental noodles are made of rice, potato, cornstarch, bean starch, buckwheat Cook pastas to al dente Do not rinse-this removes nutrients.

How to cook Grains Read the directions on the package!!!!!!!! Don’t over cook Stir occasionally to prevent sticking. Try different grains Can be served with fruits, fresh and dried, vegetables, nuts, mix with herbs and spices, as well as each other. Cheap and easy to use Very flexible! Make sure you have plenty of water.