1. Grains
Foods I: Fundamentals

2. Types of Grains Wheat Rye Oats Barley Corn Buckwheat Rice
Quick-cooking grains are considered a convenience food and are frequently used.

3. Nutrients in Grain Products
Whole Grains contain:
Carbohydrates
Proteins
Dietary Fiber
B Vitamins
Each part of the grain contains different nutrients
Servings
It is recommended that you get 3 servings of whole grain products a day.
A serving of grains consists of:
1 cup of cereal
1 small muffin
1 slice of bread
1 cup of dry pasta or rice

4. Kernel of Grain Grains come from the seeds of plants.
They have 3 parts:
Bran
Endosperm
Germ
When the whole kernel is used, it results in an edible product called whole grain.

5. Kernel of Grain Bran Endosperm Germ
outer layers of the kernel, protects the seed
provides fiber, B vitamins, trace minerals
Endosperm
provides energy from starch
offers a lot of carbohydrates and a little protein
offers no vitamins or minerals
Germ
nourishment for the seed
has antioxidants, B vitamins and vitamin E

6. Get your creative juices flowing!
Sketch a kernel of wheat for me.
Make sure to label the 3 parts of the wheat.
For each part, briefly describe:
Nutrients that the part contains
What part of the plant it is
What food sources it can be found in

7. Grains are used in 4 main forms:
Main Uses of Grains
Grains are used in 4 main forms:
Flour
Cereals
Pasta
Rice

8. Main Uses of Grains Flour Leavened Bread Flatbread:
A bread made through using yeast or chemical leavening agents such as baking soda
Examples?
Ciabatta, Pizza dough, Rolls, Baguettes, Loaves, Sourdough, Rye, Pumpernickel Breads
Flatbread:
a simple bread made from flattened dough
Examples?
Pita, Tortilla, Bagel, Focaccia, Panini, Lavash

9. Different Types of Flour
Whole Wheat VS White Flour
White flour is created when the wheat GERM and BRAN are removed during processing.
All-Purpose VS Self-Rising Flour
Self-rising flour already has leavening agents added to it to help it rise, whereas All-purpose doesn’t.
Bleached VS Unbleached Flour
Both have same nutritional value
One is white and the other is brown or off-white in color.

10. Whole Grains VS Enriched Grains
Because B vitamins are water-soluble (meaning they dissolve in water) they are easily lost when grains are rinsed and processed.
A way to add these B vitamins back is through a process called enriching.

11. Main Uses of Grains Cereal
Wheat, oats and corn are generally made into breakfast cereals
May consist of whole, refined or enriched grains
Some are ready to eat out of the container, others need to be cooked
Ready to eat: Puffed, rolled, flaked, granulated, shredded types of cereal
Cooked: Oats and oatmeal

12. Main Uses of Grains Pasta – made with flour & water
Noodle – dough is made with eggs
To reduce cholesterol and fat, the egg yolk is sometimes left out
Macaroni
Different shapes add to eye appeal

13. Tips for Preparing Grains
How to prepare PASTA
Should be submerged in a large amount of rapidly boiling water
Cooking time depends on the thickness of the pasta
Homemade pasta cook more quickly
Al dente – Italian for “to the tooth”
Means that pasta is done; firm when bitten into
After cooking, pasta should be drained in a colander
Remember: Pasta doubles as it cooks!
Adding oil can help to prevent pasta from sticking together if you plan on cooling and reheating it.

14. Main Uses of Grains Rice
Long Grain – rice that will stay dry and fluffy
Converted – parboiled to save nutrients before the hull is removed; most nutrient dense
Brown – this is the whole grain form of rice
Instant – precooked then dehydrated; cooks quickly; yield is doubled

15. Tips for Preparing Grains
How to prepare RICE
Double the amount of water in relation to the rice
Ex. 1 cup of rice = 2 cups of water
Add salt or butter if desired
Bring the water to a boil
Add rice and stir frequently
Turn the heat to low and put on the lid
Cook minutes
Rice is done when no water is visible
Fluff with a fork
Remember: Rice triples when it cooks
Ex. 1 cup uncooked yields 3 cups cooked

16. Storing Grain Products
Cooked Grains
Should be covered and refrigerated if they are going to be used within a couple of days
Dried Pasta
Tightly covered in a cool, dry place
Cooked Pasta
Refrigerator
White Rice

17. Regional Grains
Grains often provide the centerpiece to cultural dishes. Each culture has a variation on a grain product that is unique to their area. Think about the different dishes that incorporate a grain into their cooking using a combination of flour and water. Think back to our cultural projects. Try and come up with at least 3 examples of how different areas have distinctive grains.
Examples:
Mexico has a tortilla
Asia has rice
India has couscous
South has grits
France has baguette
Italy has pasta and panini, focaccia, ciabatta breads
Germany has rye, pumpernickel, sourdough breads
Ireland has scones
Belgium has waffles
Middle East has lavosh and pitas breads