1. Starchy grains suitable to use as food. Used to make bread products.
Breads & Cereals
Starchy grains suitable to use as food. Used to make bread products.

2. Grain Structure Kernel – The WHOLE seed. Bran Endosperm Germ
Outer protective covering, high in fiber.
Endosperm
The middle, largest part.
Germ
Reproductive part, smallest part.

3. Selecting & Storing Cereal Products
Nutrition
“Whole Grain” (All parts of kernel)
“Refined” (Just Endosperm)
Naturally low in fat, sodium, & sugar.
Cost
Generally inexpensive.
Convenience products cost more
Storing
Tightly covered, cool, dry place.

4. Types of Flour All-purpose Bleached vs. Unbleached Cake Instant
Many varieties blended together.
Bleached vs. Unbleached
Whitened
Cake
Soft Wheat
Instant
Blends easily with liquids
Self-rising
Leavening agents & salt added
Miscellaneous
Rice, Buckwheat, Soy, etc.

5. Types of Bread Products
Yeast Breads
Leavened with gasses from YEAST.
Single celled plant.
Require more time and preparation.
Quick Breads
Use a leavening agent other than yeast.
Baking Powder, Baking Soda
Require less time and preparation

6. Yeast Breads Process Characteristics Examples
Kneading (Develops the gluten)
Fermentation (When the yeast reacts)
Punching (Releases carbon dioxide)
Shaping
Baking
Characteristics
Large Volume, Golden Color, Fine & Uniform Texture
Examples
Pizza Dough, Breads, Pretzels

7. Quick Breads Process… Examples DO NOT OVERMIX
This causes the bread to be compact and tough.
Microwaving can be successful.
Examples
Biscuits, Muffins, Popovers, Pancakes, Cream Puffs

8. Ingredients in Breads Flour - Structure Leavening Agent
Baking soda, Baking powder, Yeast
Give the “rise.”
Liquid - Moistness
Fat – Tenderizes
Eggs – Incorporates Air
Sugar - Sweetness
Salt - Flavor

9. Selecting & Storing Baked Good
You can purchase…
Freshly baked
Partially baked
Refrigerated
Frozen
The cost depends on…
Amount of convenience
Size, Ingredients, and Brand
Storing…
Room temp, refrigerator, or freezer
Colder temps in humid weather prevents molding.

10. Pasta Homemade or Store-bought Cooking Can be flavored.
Can be colored.
Cooking
3x or 4x more water than pasta. Bring water to a boil then add pasta and cook.
Salt adds flavor, it does NOT make water boil faster.
Can microwave if needed.

11. Making Pasta Durum wheat is used (it is the hardest wheat grown)
Milled into a granular product called semolina (Pasta is then made from semolina and water)
when eggs are added, the pasta is called noodles
Natural flavors added: spinach, carrots, tomato
Manufacturing of pasta involves pushing pasta dough through dies or varying shapes and sizes Examples are: Linguine, spaghetti, lasagna, bows and ravioli

12. Cooking Pasta Pasta doubles in size after cooking
Use about 3-4 times as much water as pasta to allow room for pasta to expand without sticking,
Bring water to boil (salt if desired). Add pasta, stir, and lower temperature and keep cover off.
Cook until “al dente” – a little firm, but cooked
If pasta will be added to other ingredients and heated again as in lasagna, reduce length of cooking time, by about 1/3 the time
Drain in colander; can rinse with hot water but cold water is best to use to stop the cooking process
Fresh made pasta will cook in half the time – about 4-5 minutes or less, depending on the thickness of pasta

13. Uses of pasta Hot Dishes – Lasagna, spaghetti, manicotti
Sauces vary from tomato-based, red sauces to white sauces such as Alfredo. A variety of cheeses, meats, seafood, vegetables can be used.
Salads – Combine cooked pasta with a variety of fresh or slightly blanched vegetables. Cold meats, fish, cheeses, beans also can be used along with vegetables
Bottled or homemade dressings can be used to add flavor and spice.
Soups – as a garnish, use noodles, elbow macaroni, shell in chicken, beef, turkey soups

14. Purchasing Pasta Inexpensive source of complex carbohydrate.
Long shelf life; 150 shapes available.
Dried and vacuum packed available with fillings such as tortellini
No-boil varieties also available – lasagna – just wet the noodle, layer with meat and cheese and bake.
Fresh and frozen pasta cooks 4-5 times faster than dried pasta
Pasta sauces available – unlimited variety of flavors available now that make cooking with pasta simple

15. Types of Rice White Brown Instant Wild Rice
Long or Short grain varieties.
Cook with 2x water to rice. Can be rinsed if to sticky.
Brown
Instant
Precooked, requires less time.
Cook with equal parts rice and water.
Wild Rice
Marshland grass, not really rice.

16. Growing Rice
Long Grain White Rice is only grown in two areas in the United States. Louisiana through Texas and California

17. Production of Rice The ground is formed into flat fields
A good supply of fresh water is extremely important to rice farming because the field is covered with 2-3 inches of water during most of the season.
When the rice is mature, the fields are drained and the rice is harvested.

18. Types of Rice Long Grain – remains separate, light and fluffy
Medium Grain – More moist and tender than long
Short Grain – Tends to cling together when cooked

19. How to Prepare Rice
1 cup rice
2 cups liquid (double the amount of rice)
1 teaspoon salt
1 tablespoon butter
Compile all ingredients in a saucepan. Heat to a boil. Stirring once or twice.
Lower heat to a simmer/cover with a tight fitting lid.
Cook for 15 minutes or until all liquid is absorbed