WHEAT, CORN, RICE, OATS, BARLEY, RYE, Quick breads, cereals, pasta GRAINS WHEAT, CORN, RICE, OATS, BARLEY, RYE, Quick breads, cereals, pasta

Dried seed of grass family Popular because Easy to grow Easy storage Easy to transport Used in every part of the meal and at every meal

Whole grain Bran – 6 layers of protection; fiber Endosperm – largest part, starch Germ – smallest part, contains most of nutrients

WHEAT Whole – all 3 parts of grain used White – only endosperm used; usually enriched (nutrients added back in which were lost during processing) Durum – used to make pastas

CORN Hominy – large, dried pieces of endosperm Grits – ground hominy Corn syrup Cornstarch Corn oil (from germ) Cornmeal Popcorn

RICE Brown – whole Polished – only endosperm Converted or parboiled – steamed; then bran and germ removed leaving more nutrients than polished Long grain – light and fluffy after cooking Short or medium grain – stick together when cooked Wild rice – is NOT rice or a grain – is seed of water plant

OATS Most healthy grain Oatmeal Ingredient Apple crisp Breakfast cereal Granola Muffins Cookies Meatloaf Crackers

BARLEY Added to soups and baby foods When sprouted produces malt used to make drinks and candies

RYE Ground into flour to make Pumpernickel bread Rye bread Crackers

BUYING AND STORING The easier to prepare, the more expensive (ready-to-eat) Store in cool, dry place for year or more Whole grains last longer in fridge – keeps oil in germ from turning rancid (spoiling) Store cooked – in fridge for a few days; in freezer for up to 6 months

PREPARING GRAINS Follow directions – undercooked grains are gummy and sticky; overcooked grains are mushy and bland Use the right amount of water Don’t rinse

BUYING AND STORING PASTAS Sold dried, fresh, canned, frozen, and ready-to-eat Color – yellow Green – added spinach Red – added tomato Noodles – pasta w/ eggs added 5 basic shapes of pasta Tubes, rods, ribbons, special shapes, filled

PREPARING PASTA Bring water to rapid boil Add pasta slowly so water doesn’t stop boiling (non-boiling water causes sticking) Can add tsp oil to help prevent sticking Gently stir once or twice Cook to AL DENTE – firm and chewy; done when not white in center

ASSIGNMENT ORGANIZE AND CLEAN KITCHENS DECIDE WHICH GRAIN TO USE IN A LAB Hominy, grits, cornmeal Brown rice, wild rice Oatmeal FIND A RECIPE AND TURN IN A MARKET ORDER AND LAB PLAN *have lab approved before filling in order and plan