1. Grains (& Cereals) (and Nuts and Seeds) VRQ2 Theory Unit 712 UPK 712

2. What is a Grain? A Grain is, by definition, the seed of grass type plants A Grain is, by definition, the seed of grass type plants They are the means for the plant to reproduce it self They are the means for the plant to reproduce it self The grain meets all the requirements to be a seed; an embryonic part, food supply and protective outer covering. The grain meets all the requirements to be a seed; an embryonic part, food supply and protective outer covering. They can be placed into 3 groups; Legumes, Nuts and Grains They can be placed into 3 groups; Legumes, Nuts and Grains

3. The importance of Grains Grains were probably one of the first food crops to be cultivated by man Grains were probably one of the first food crops to be cultivated by man They are hardy and can survive in dry conditions (except Rice) They are hardy and can survive in dry conditions (except Rice) They do not contain any defensive chemicals They do not contain any defensive chemicals Their method of survival is by overwhelming numbers of seeds that they generate Their method of survival is by overwhelming numbers of seeds that they generate

4. Barley, Wheat, Oats and Rye are the main grain crops in Europe Barley, Wheat, Oats and Rye are the main grain crops in Europe Rice is the main Grain crop in Asia Rice is the main Grain crop in Asia Corn (or Maize) is the main Grain Crop in the Americas Corn (or Maize) is the main Grain Crop in the Americas Sorghum and Millet the main Grains in Africa Sorghum and Millet the main Grains in Africa

5. Structure of Rice

6. Types of Rice Basmati Rice Valencia/Paella Rice Wild Rice

7. Carnaroli Carmargue Red Bomba Calasparra

8. Nutrition of Grains Grains are a good source of B vitamins which are found in the Bran, which is usually removed Grains are a good source of B vitamins which are found in the Bran, which is usually removed They are rich in Starch (the main nutritional part) which are a good source of steady energy They are rich in Starch (the main nutritional part) which are a good source of steady energy High in Soluble and Insoluble fibre High in Soluble and Insoluble fibre Can help lower blood cholesterol and moderate blood sugar levels Can help lower blood cholesterol and moderate blood sugar levels

9. Problems with Grains Grains are a common cause of allergic reactions Grains are a common cause of allergic reactions This is the body’s overreaction to a component of food; the body thinks that the food component is a bacterium or virus and so attacks it This is the body’s overreaction to a component of food; the body thinks that the food component is a bacterium or virus and so attacks it This reaction is mainly due to proteins, such as Gluten, found in Wheat, Barley, Rye and maybe Oats (Celiac/Coeliac) This reaction is mainly due to proteins, such as Gluten, found in Wheat, Barley, Rye and maybe Oats (Celiac/Coeliac) Rice, Corn, Buckwheat, Millet, Quinoa, Sorghum do not contain Gluten, so are safe for Coeliac’s Rice, Corn, Buckwheat, Millet, Quinoa, Sorghum do not contain Gluten, so are safe for Coeliac’s

10. Grain Cookery - Rice All grains contain 2 types of starch, Amylose and Amylopectin All grains contain 2 types of starch, Amylose and Amylopectin Amylose is a straight chain composed of glucose (~1000) molecules with few branches Amylose is a straight chain composed of glucose (~1000) molecules with few branches Amylopectin is a large branched molecule composed of 5000-20,000 glucose molecules Amylopectin is a large branched molecule composed of 5000-20,000 glucose molecules Because Amylose is compact, the cooked result is firm Because Amylose is compact, the cooked result is firm Amylopectin cannot order themselves like Amylose, so the cooked result is “sticky” Amylopectin cannot order themselves like Amylose, so the cooked result is “sticky”

11. When you cook rice, you add water and bring to the boil, this causes the starches to absorb water and begin to separate out, giving the appearance of getting “plumper” When you cook rice, you add water and bring to the boil, this causes the starches to absorb water and begin to separate out, giving the appearance of getting “plumper” Steaming rice takes longer, as the rice need to be soaked first, generally used as a regen method. Steaming rice takes longer, as the rice need to be soaked first, generally used as a regen method. This is called Gelation or Gelatinisation, it has nothing to do with gelatin, but is referring to the formation of a Gel This is called Gelation or Gelatinisation, it has nothing to do with gelatin, but is referring to the formation of a Gel The rices that have high Amylose content require more water and heat to separate, than the rice's that have a high Amylopectin content The rices that have high Amylose content require more water and heat to separate, than the rice's that have a high Amylopectin content

12. Risotto-Italy Risotto-Italy Made using Short Grain Rice (high in Amylopectin) Made using Short Grain Rice (high in Amylopectin) Ratio of Stock to Rice is 3:1 Ratio of Stock to Rice is 3:1 Need to stir constantly to prevent sticking and to create the creamy consistency Need to stir constantly to prevent sticking and to create the creamy consistency As the rice absorbs the water, it concentrates the other flavours As the rice absorbs the water, it concentrates the other flavours

13. Pilaff/Pilau – India Pilaff/Pilau – India Made using Long Grain Rice (high in Amylose) Made using Long Grain Rice (high in Amylose) Ratio of Stock to Rice is 2:1 Ratio of Stock to Rice is 2:1 Need to cook covered in oven or on stove top, to maintain moisture Need to cook covered in oven or on stove top, to maintain moisture Need to be precise in quantity of Stock used or rice will become too soft Need to be precise in quantity of Stock used or rice will become too soft

14. Stir Frying Pre cooked long grain rice is best, cool overnight. Pre cooked long grain rice is best, cool overnight. Allows the rice time to harden up, prevents sticking Allows the rice time to harden up, prevents sticking Egg in first, then other veg/meat/spices Egg in first, then other veg/meat/spices Finish with pepper/sesame oil Finish with pepper/sesame oil

15. Grain Cookery - Buckwheat Buckwheat is a Pseudocereal, in that it is not related to wheat Buckwheat is a Pseudocereal, in that it is not related to wheat The seed is ground down after hulling into the characteristic Brown/Grey Flour The seed is ground down after hulling into the characteristic Brown/Grey Flour Main producer is Russia used like wheatflour, most famously for Blinis Main producer is Russia used like wheatflour, most famously for Blinis

16. Structure of Wheat

17. Grain Cookery - Semolina Semolina is derived from Wheat Flour production Semolina is derived from Wheat Flour production After the bran and germ has been removed, and the grains milled, they are sifted to retain particles of the appropriate size for semolina After the bran and germ has been removed, and the grains milled, they are sifted to retain particles of the appropriate size for semolina This is also the first stage for Cous Cous This is also the first stage for Cous Cous Semolina Semolina Gnocchi Semolina Cake

18. Grain Cookery – Cous Cous Cous Cous is Semolina that has been moistened and rolled into wheat Flour Cous Cous is Semolina that has been moistened and rolled into wheat Flour Middle Eastern and North African in Origin Middle Eastern and North African in Origin Raw Cous Cous is Soaked then Steamed Raw Cous Cous is Soaked then Steamed Precooked Cous Cous needs only to be rehydrated in boiling stock Precooked Cous Cous needs only to be rehydrated in boiling stock Cous Cous Salad Lamb Tagine Stuffed Pepper

19. Structure of Corn

20. Grain Cookery - Corn Most common in Europe is Polenta, dried corn that is ground to a coarse flour Most common in Europe is Polenta, dried corn that is ground to a coarse flour In the Americas, it is eaten young as a vegetable or treated with an alkaline solution to remove its hull, wet ground and made into tortillas. In the Americas, it is eaten young as a vegetable or treated with an alkaline solution to remove its hull, wet ground and made into tortillas. Polenta/Corn meal Polenta Corn Tortillas

21. Nuts

22. Peanut/Almond

23. Macadamia Nut

24. Sesame

25. Lentils

26. Chickpeas

27. Questions ????