1. BREAD, CEREAL, RICE AND PASTA Chapter 50

2. WHAT ARE GRAINS? Germ – tiny embryo that will grown into a new plant. Endosperm – the food supply for the embryo. Bran – the edible, outer protective layers.

3. GRAIN Whole grain – entire grain is used so no nutrients are lost in processing. When the bran and germ are removed you have “WHITE FLOUR”, which is missing many nutrients. Products are enriched and fortified to replace or add nutrients. Fortification adds 10% or more of a specific nutrient to a product.

4. BREADS AND CEREALS TYPES OF BREADS: (biscuits, rolls, muffins) White Whole wheat Rye Pumpernickel Oat bran TYPES OF CEREALS: (flakes, puffs or cooked cereals) Wheat Oats Corn Rice barley

5. RICE Long Grain – long, polished kernels which are bland and somewhat firm in texture. This is a drier, fluffy rice. Medium Grain - has a shorter, wider kernel that is somewhat sticky, but not as much as short grain. Short Grain – has a short, plump, almost round kernel. Cooked grains are soft and cling together – best for creamy dishes and eating with chopsticks.

6. COOKING RICE Double the amount of water for rice 1:2 ratio Rice triples in size as it cooks. 1 cup uncooked rice yields 3 cups cooked rice Bring water to boil Add and stir in rice Turn heat to low and put on lid Cook for 20-25 minutes Rice is done if no water is visible Fluff with a fork

7. PASTA “PASTA” comes from the Italian work “PASTE” – made from flour and water. It is rolled thin and formed into various shapes and dried. Fresh pasta should be refrigerated – dried should be stored at room temperature.

8. Pasta doubles as it cooks – 1 cup uncooked pasta yields 2 cups cooked pasta Al Dente – firm to the bite Bring water to boil Add pasta to boiling water Add 1 tbsp. oil and 1 tsp. salt to flavor Cook according to package directions Drain Do not rinse…toss with oil to prevent sticking COOKING PASTA

9. QUICK VS. YEAST QUICK BREADS – use baking soda or baking powder to rise. (muffins, biscuits, pancakes, waffles, etc.) YEAST BREADS – rise through action of yeast. (rolls, pizza crust)