GRAINS

Parts of the kernel and nutrients

Types of grains Grains are also called : CEREALS 7 common types of grains Buckwheat Barley Rice Corn Wheat Oats

Three Most Common USA grains used…

Quick Breads By Valerie Shaw

Yeast breads Take a long time to make Leavening agent is yeast. Examples: pizza crust, cinnamon rolls, bread, rolls, etc.

Quick Breads Cook quickly. Leavening agent is baking soda/powder. Includes: pancakes, muffins, cornbread, zucchini bread, banana bread, etc.

Ingredients in quick breads Grains- whole or flour Sweetener- sugar, honey Eggs Leavening- baking soda, baking powder Fat- oil, butter Flavorings- fruit, nuts Liquid- milk, water, lemon juice, vinegar

Purpose of Ingredients Grains- structure Sugar- flavor, tenderness, browning Eggs- structure and browning Leavening agent- adds air Fat- flavor, tenderness Flavorings- flavor Liquid- moistness

Nutrients Grains- complex carbohydrate, fiber Sugar- simple carbohydrate Eggs- protein, iron Leavening- none Fat- fat Flavorings- vitamins, minerals, fiber Liquid- vitamins, minerals, water

The Muffin Method Mix dry ingredients. Mix wet ingredients separately. Mix wet and dry just barely. Spoon the lumpy mixture into paper cups- 2/3 full

Muffins Muffins should be round on top, and pebbly. Muffins should not have peaks or tunnels.