1. Grains
Students will identify various food products used in a commercial foodservice operation and list the proper handling and storage for each

2. Objective
Identify types of grains and milled products and proper handling techniques

3. What are grains? Grains: grasses that grow edible seeds
Whole grains: grains that have not been milled.
Milling process: the germ, bran, and hull of grain are removed or polished
Germ: smallest part of the grain. Contains fat, minerals, and vitamins
Endosperm: largest part of the grain. Contains most of the starch and protein
Bran: the tough layer around the grain. Contains vitamins and a significant amount of fiber.

4. Parts of a Grain

5. Question?
What grains have become most successful in the typical American home? Why?

6. Grains

7. Questions?
Name different types of wheat flours milled from the wheat kernel.
eating/food/article/types-wheat-flour
Name different types of flours milled from other grains. 
alternative-flours.html

8. Questions
What are the methods to selecting, receiving, and storing grains?

9. Selecting and Storing Grains
Whole grains have a shorter shelf life that milled grains. Why?
Always check bags, boxes and all containers to make sure they are clean and intact.
How do we store grains?
Whole grains should only have a shelf life of three weeks.

10. Cooking Methods for Grains?
What types of cooking methods and recipes are there for preparing grains?
What kinds of grains do you eat in restaurants?

11. Cooking Grains Soak grains before cooking.
Most grains are cooked similar to rice.
Most rice cooking methods:
Pilaf: sauté the grain briefly in oil or butter and then simmer in stock or water with various seasonings
Risotto: used with starchy grains, primarily Arborio rice. Creamy consistency because of the starch that is released from the rice as it cooks.

12. Questions What happens to a grain when it is milled?
What are the top three grains produced in the United States?
Which of these are Genetically Modified Organisms (GMO’s)? How are they genetically modified?
Draw the parts of a grain.

13. Standard and Objective
Standard: Students will identify various food products used in a commercial foodservice operation and list the proper handling and storage for each
Objective: Identify types of grains and milled products and proper handling techniques