1. PPTA2.05hh_Grains1 GRAINS: GOOD FOR YOU BARLEY CORN OATS RICE WHEAT Grains are a great source of carbohydrates which are considered complex carbohydrates. They are a good source of fiber in our diet.

2. PPTA2.05hh_Grains2 GRAIN PRODUCTS BARLEY CORN-CORNMEAL, GRITS OATS-OATMEAL, OAT FLOUR RICE-RICE FLOUR WHEAT-PASTA, FLOUR, COUSCOUS

3. PPTA2.05hh_Grains3 COOKING METHODS When using cornmeal or flours, they are incorporated into recipes. Grits-bring water to a boil, slowly add, stir, reduce to simmer for about 10 minutes, covered Oatmeal-bring water to a boil, slowly add, stir, reduce to simmer for about 5 minutes, uncovered Coucous-bring water to boil, slowly add, remove from heat, cover and let sit for 5 minutes

4. PPTA2.05hh_Grains4 COOKING METHODS CONT. Pasta-bring water to boil, add pasta, bring back to boil and begin timing then, uncovered pot Use time on package, cook only until al dente Rice-bring water to boil, add rice, cover and reduce to simmer for 20 minutes or until water is absorbed (Brown rice takes a little longer)

5. PPTA2.05hh_Grains5 MEAL PATTERNS & GRAINS At what meals could the following cooked grains be served? What cultures eat these foods? Couscous Grits Pasta Rice What kind of add-ins could be used in these grains To make them palatable for different meals other than traditional ones? Can cold cereals be served at other times other than breakfast?