2.  Why are grain products essential to your diet?  How do you cook rice? Pasta?  What is a Leavening Agent?  What is a Quick Bread?

3.  Often called CEREALS  All plants in the GRASS family are grains  List some grains that are familiar to you. (Wheat, corn, rice, oats, rye, barley, buckwheat, millet)  Grain products produce many small, separate dry fruits called KERNELS. (FYI: because grain kernels called fruits, grains are sometimes called berries, as in wheat berries)

4.  Kernels are harvested and processed for food.  Three parts of the grain:  BRAN- (protection for seed) outer covering that is rich in nutrients (B vitamins and minerals) as well as provides fiber  ENDOSPERM-(energy for seed) Inner part, mostly starch, largest part. This part is used for making white flour. Low in vitamins and minerals.  GERM-(nourishment for seed) heart of the kernel, found at one end. Part from which new plant sprouts. Nutty flavor

6.  Carbohydrates-2 forms  A. Starch-body energy, ¾ of the cereal consist of starch.  B. Fiber(cellulose)- Regularity, found in the bran.

7.  Vitamins  B Vitamins  Thiamine- growth, appetite, nerves, coordination  Riboflavin and Niacin- nerves and digestive tract  Minerals  Iron- red blood cells  Phosphorus- bones and teeth. (Bowl of cereal good because you have the milk and phosphorus needs calcium.)

8.  Protein  Incomplete-  How can you get all the amino acids you need, what can you put together with the incomplete proteins.  Fat  Found in the Germ

9.  Products that are not whole grain have been refined. The bran and germ have been removed, leaving only the endosperm. Nutrients are lost during this process  Products: White Flour, White Bread and many breakfast cereals.  Whole grain products the entire kernel is used.

10.  Most people prefer white bread over whole grain.  “Bread Enrichment Program” initiated in 1943. Some of the nutrients lost in milling are added back to the product so the end product is close to the original. (Milling- Refining and grinding process)  Whole wheat bread and enriched white bread are close with the nutrition, but whole wheat has the fiber.

11.  RICE-  White rice- bran and germ removed, comes in short grain, medium grain and long grain.  Converted rice- Parboiled to save nutrients before hull is removed.  Brown rice- Whole grain form OATS- Usually eaten as a cereal, can get quick cooking oats. CORNMEAL- Coarsely ground dried corn. Yellow or white. Used in breakfast cereals and in baked goods.

12. GRITS- coarsely ground endosperm of corn. Used as breakfast cereal or a side dish. WHEAT BERRIES-whole unprocessed wheat kernels- cooked as cereal or added to other foods. CRACKED WHEAT- very hard with tough and chewy texture. Added to bread.

13.  What is a leavening agent?  Leaven means to make light or force to rise by producing a gas, carbon dioxide.  A Leavening agent is an ingredient that helps baked products rise.

14. 1. Air- Expands when heated.  trapped in a mixture by sifting flour, creaming a fat or sugar, or beating egg whites and batter.  Oven heat makes air expand and product rises.  What kind of baked products use air as a leavening agent?  Angel food cakes, sponge cakes

15. 2. Steam- produced by heating liquid in the batter  Product must contain a relatively large amount of liquid.  High baking temperatures used.  Combination of water and heat creates steam which makes it rise.  What types of baked products use Steam as a leavening agent?  Popovers and cream puffs

16. 3. Chemicals- When mixed with a liquid, the chemical gives off carbon dioxide, heat make the carbon dioxide expand.  Baking Soda- must be mixed with an acidic food, such as buttermilk or sour milk.  Baking Powder- is a combination of baking soda and dry acid.  Quick breads, cakes, cookies are examples of this type of leavening agent.

17. 4. Yeast- microscopic plants  Needs food (sugar), moisture (water), and warmth to grow.  As yeast grows, it gives off carbon dioxide.  Heat makes carbon dioxide expand and product rises.  What kinds of baked products use this type of leavening agent?  Breads, pretzels, rolls, doughnuts

18.  Because they are dry, they must be cooked in water. (need enough time to absorb the water)  Cooking times and methods vary, follow the package directions.  Unless the package tells you otherwise, DO NOT RINSE enriched grains before cooking, it will cause a loss of the added B vitamins  Microwaving: not practical because the grains, especially pasta, need time to absorb the liquid and soften.

19.  Triples in size.  Usually simmered in just the amount of water the grain can absorb. (ex white rice—2cups water to 1 cup rice)  Cooking Directions: 1. Boil water 2. Add rice 3. Cover and boil again 4. Simmer gently

20.  How to determine when it is done  Should be tender but firm  Should not have water left (cook without cover until no water remains)  Instant rice- follow package directions

21.  Doubles in size  Boil water in pot large enough to accommodate pasta and boiling action  Add pasta, stirring, keep boiling. (Boiling helps the pasta circulate so it cooks evenly)  Cooking time depends on thickness of pasta- fresh pasta cooks faster than dried  Cook until al dente- firm to the bite, not mushy

22.  Drain in colander, NEVER RINSE, it will lose valuable nutrients  To keep hot, set colander over pan of hot water and cover.  Pasta can be frozen after sauce is added.

23.  Use plenty of water  Add pasta slowly so water keeps boiling  Stir frequently during cooking  Add small amount of oil in water.  Pasta is generally low fat and low calories- high in protein and carbohydrates. Sauces are what add fat and calories.

24.  2 types 1. Batters- mixtures that have been beaten  Pour batters- pancakes  Drop batter- cookies 2. Dough- stiffer mixtures that can be handled  Soft- biscuits  Stiff- pie crust

25. 1. Flour- forms structure or body of the product. Gluten gives strength and elasticity 2. Leavening Agent- Enables the product to rise 3. Salt- In small amounts, improves flavor 4. Fat- provides tenderness (shortening, butter, margarine) 5. Liquid- (often milk) converted to steam- provides some of the leavening action

26. 6. Eggs- color and texture 7. Sugar- Sweetness and brown color

27.  Major concern is gluten development (gluten- flour protein)  Over mixing and too much handling results in a large amount of gluten being developed and breads become tough.  Quick breads require little mixing and careful handling to avoid the overproduction of gluten.

28. 1. Muffin method- for batters, sift or mix dry ingredients into bowl, beat eggs in separate bowl, measure liquids into separate bowl.  Pour liquid ingredients into center of dry ingredients called a well.  A few flour spots can remain and the batter should be lumpy.  Fold extra ingredients in like blueberries and raisins in gently.  Result: Perfect muffin- rounded, golden brown, pebbly surface. Over-mixed- peaks at the top, heavy and tough, and tunnels inside

29. 2. Pastry and Biscuit Method-  Sift together or mix dry ingredients. Sifting ensures that the ingredients are distributed evenly  Cut fat into dry ingredients until the particles are the size of peas or coarse bread crumbs.  Make a well in center of dry ingredients and add the liquids just until blended.

30.  Knead- to manipulate dough by rolling it forward and folding it back with the heel of the hand.  Gluten- an elastic substance formed from the protein in flour when flour is mixed with water- gives structure to baked product.  Cut-in- To divide finely and distribute a solid fat by cutting with a pastry blender or two knives.  Leaven- to make light or force to rise by producing a gas.