1. Rice and Grains Chapter 11

2. What are Grains??? Germ Endosperm Bran

3. Nutrients in Grains Endosperm: Bran: Germ:

4. Grain Processing All grains must be processed, and this begins with removal of the outer husk. Whole Grain The ______ edible grain kernel is used, the resulting product contains most of the kernel’s original nutrients. Examples: _____________________ _____________________ When the bran and germ are removed, many __________ are lost. Examples include white bread and most breakfast cereals. When this happens, the grain products are enriched and fortified. __________: a process in which some nutrients lost as a result of processing are added back to the product. ___________: a process of adding 10% or more of the Daily Value for a specific nutrient to a product.

5. Buying Grains and Grain Products

6. Rice Short grained rice –

7. Rice Medium grained rice –

8. Rice Long grains –

9. Brown Rice White Rice Converted Rice Instant Rice

10. Other Grains ______: mild-flavored, hardy grain, used in soups and stews ______: The ground bran of oat, rice or wheat can be purchased to use as a hot cereals or in baking. ______: Wheat kernels that have been steamed, dried, and crushed. Tender with a chewy texture. Used in main dishes, salads, and as a side dish.

11. Other Grains _______: Coarsely ground dried corn, used as a breakfast cereal and baking _______ (KOOS-koos): Steamed, cracked endosperm of wheat kernel. Has a nutty flaovr and used in cereal, salad, main dishes, and sweetened for dessert. _______: Crushed wheat berries wsith a very tough and chewy texture. Often added to bread. Grits: Coarsely ground endosperm of corn. _______: Roasted buckwheat that is hulled and crushed. Has a pleasant, nutty flavor. Used as breakfast cereal or side dish.

12. Other Grains _______: Small, yellow grains with a mild flavor. Used in breads, cereals, or side dishes. _______: Often eaten as a hot cereal or used in baked goods. _______ (KEEN-wah): A small ivory colored, rice-like grain, and cooks faster than rice.