Grain Products Foods I Obj. 2.05

Types of Grains Grains Plants in the grass family Wheat, corn, rice, oats, rye, barley, buckwheat, millet Wheat Corn Rice Oats Rye Buckwheat Millet 4/25/2017 Barley

Nutrition and Grains Whole grains (Unbleached) Contain most of the original nutrients Ex: Whole-wheat flour, whole grain cereals Whole grains are rich in nutrients Endosperm Complex carbs, proteins Bran Dietary fiber, B vitamins, and minerals Germ Protein, unsaturated fats, B vitamins, Vitamin E, iron, zinc Processing Removal of bran and germ (Bleached) Leaves only endosperm Most of the nutrients are also stripped away Federal law—must be replaced—Enriched flour Ex: White flour, breakfast cereals 4/25/2017

Grains Rice Starchy seed grown in flooded fields of warm climates Long grain Most used type in US Grains stay separated Hard when cooled Medium grain Grains stick together Great in puddings and cold salads Short grain Mostly round in shape Highest starch content leading to a very sticky rice Sushi rice Long grain Medium grain Short grain 4/25/2017

Grains Rice Processes Brown rice Converted rice/ Parboiled Whole grain form of rice Chewy in texture and nutlike in flavor Converted rice/ Parboiled Steamed under pressure to save nutrients Instant rice Precooked and dehydrated before packaging Wild rice NOT rice at all The seed of a water grass and usually added to a long-grain rice mixture 4/25/2017

Grains and Cooking Keeping rice warm Cooking rice Leftovers Place in a colander over a pan of simmering water. Cover and allow steam to keep warm Leftovers Refrigerate immediately in a tight-fitting lid container Cooking rice Bring liquid to boil. Add rice, cover. Bring to a boil again and reduce heat to simmer. Triples when cooked Check for doneness. Overcooked Soft and sticky Undercooked Hard and gritty 3:1 ratio 1 C dry rice = 3 C cooked rice 4/25/2017

Grains Pasta Italian word meaning “paste” or dough made from water and flour 2:1 ratio Ex: 1 C dry pasta = 2 C cooked pasta Macaroni or Noodles? Macaroni made from durum wheat flour and water Noodles made from flour, water, and egg solids 4/25/2017

Grains Certain sauces go well with specific shapes Tomato and cream sauces go well with long, flat pasta Large, hollow shapes are usually stuffed with meat, cheese, or veggies 4/25/2017

Grains Shapes of pasta 4/25/2017

Grains Purchased Sold in both dried and fresh forms Dried—non perishable Fresh—perishable Choose enriched or whole-wheat pasta Flavored or non-flavored Spinach, carrots, tomatoes, spices 4/25/2017

Grains and Cooking Cooking pasta Keeping pasta warm Leftovers Select pot large enough to allow for even cooling and sticking together Boil water with small amount of salt Add pasta Stir occasionally until Cook until al dente Firm to the bite Approx. 5-20 minutes depending on thickness Doubles when cooked Drain pasta Keeping pasta warm Set colander over a pan of hot water and cover Leftovers Freeze in container with a small amount of oil to prevent sticking. 4/25/2017

Grains Hot cereals Aka breakfast cereals Oatmeal, grits Require cooking in regular, quick cooking, and instant forms Usually precooked and requires only mixing with boiling water More processed cereals cost more. 4/25/2017

Grains and Cooking Hot cereals Boil water Add the grain Cover and bring to a boil again Reduce heat so grains simmer Cook for approx. 20-45 mins Stir grains occasionally to prevent sticking, lumping, or scorching Overstiring and overcooked—become gummy and pasty Undercooked--chewy 4/25/2017

Grains Grains and thickeners The starch in grain products makes an excellent thickener Ex: White breakfast gravy Ex: Oats are found in some Irish stews Ex: Sauerbraten (A German beef dish) served with gravy thickened by gingersnap cookies 4/25/2017

Grains Thickeners Flour and Cornstarch Cornstarch is a fine, white powder that is pure starch made from endosperm of the corn kernel. How to… Mix with cold water to avoid lumps Pour slowly into hot liquid Return to simmer to activate thickening 4/25/2017