1. GOODNESS GRAINS!
Let’s Eat

2. Objective/Essential Question
What makes a grain a WHOLE grain?
Know terminology associated with grains.

3. Grain Structure Grains differ in size and shape
Grains are composed of kernels
Each kernel has the same structure:
Bran
Endosperm
Germ

4. Structure Specific Kernel: whole seed of a cereal and contains 3 parts
Bran: protective covering of kernel

5. Specific Structure Continued
Endosperm: largest part that contains the most starch
Germ: makes the smallest part of the kernel.
Contains:
Vitamins
Minerals
Proteins
Fat

6. Draw this Structure for your Notes!

7. Whole Grain, Refined, & Enriched Products
Whole grain - contains all 3 parts of the kernel
Refined - grain that has the bran and germ removed leaving only the endosperm
Enriched - adding nutrients to replace those lost during milling

8. Milling Videos
Large production milling
Personal milling machine

9. Types of Cereals
Cereals - are starchy grains that are suitable to use as food.
Popular cereals in the U.S.:
Corn
Wheat
Rice
Oats
Barely
Rye
These cereals are then made into products like flours, breads, pasta, etc.

10. Products Made From Cereal
Flour
Rice
Pasta
Other

11. Flour Any grain can be made into flour Types of flour: All-purpose
Bleached
Cake
Quick-mixing
Self-rising
Whole wheat
Potato
Rye
Soy
Rice

12. Rice White rice - endosperm of the kernel
Brown rice - has all 3 parts of the kernel
There is a variety of rice:
Long grain
Short grain
Panboiled
Precooked
Wild

13. Pasta Nutritious, shaped dough Dried or fresh
Pasta comes in a variety of shapes and sizes
You can make your own noodles from a few simple ingredients!

14. Other Grain Products
Hominy or grits
Cornstarch

15. Other Grain Products Continued
Pearl Barley
Bulgur
Wheat Germ
Farina
Couscous

16. Important Facts About Grains
Consuming a variety of grain products will give you the greatest nutritional value
Products are generally inexpensive
You can prepare these foods in the microwave as well!